Turkish Health Ministry declares 'war on salt'
June 22, 2010
Saltshakers tuzluk on restaurant tables may become scarce seyrek in Turkey as part of an initiative girişim to reduce (f.) azaltmak excessive aşırı sodium intake alınan miktar in the country, where people consume three times as much salt as the worldwide average.
Under the Ministry of Health's new initiative, cafeteria menus at public-service institutions, schools, universities and military facilities will all be scrutinized muayene etmek for the amount of salt used in their food.
The amount of salt in traditional Turkish cuisine mutfak will be determined, and sodium levels reduced in bread and other processed grain products, including cereal hububat, as well as in cheese and meat products. Salt will no longer be added during the production of French fries, salad or ayran (a salty yogurt drink).
Restaurants, cafés and other private establishments will be encouraged to serve low-sodium fare gıda by means of tax reductions. Restaurants that reduce the amount of salt in their menu items and remove the saltshakers from their tables in favor of small packages of salt will also be awarded a logo, flag or certificate.
Provincial taşra training courses will be offered in parts of the country where salt consumption is traditionally high and the Religious Affairs Directorate will be asked to cooperate in the effort to inform the public about the dangers of excessive sodium consumption, which the ministry said can lead yol göstermek to high blood pressure, calcium deficits and even stomach cancer.
Warnings about not consuming too much salt will be placed in grocery stores and supermarkets. Worldwide, people consume approximately aşağı yukarı 6 grams of sodium per day günlük. In Turkey, the average daily consumption is 18 grams.
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