Our kids are eating too much salt, says study

Kids are eating more than the recommended daily salt intake for adults, according to research by the Health Supplement Information Service (HSIS).

New figures show the salt intake amongst children aged seven to 14 were 6.4g for boys and 5.6g for girls. These results may even be under-reported as they have not taken into account salt that is added during cooking or at the table. Researchers believe salt intake needs to be reduced by around 42 per cent in kids aged eight to 16, to aid ‘considerable reductions’ in blood pressure.

Children's cereals, fast foods and ready-made pasta and other treats aimed at the young market are the worst offenders for being too high in salt.

The findings come in a HSIS review of more than 50 previously published papers and reports on children’s eating habits. It claims youngsters in the UK risk serious illness later in life due to poor nutrition and diet.

According to experts, health is being affected due to the high intake of saturated fat, salt and sugar with inadequate amounts of essential vitamins and minerals and fatty acids from oil rich sources such as fish. Although researchers found average diets have improved, there are still significant nutritional problems that need addressing.

Evidence has shown problems in child nutrition can contribute to chronic and degenerative diseases like type 2 diabetes, cardiovascular disease and cancer. Besides this, poor diets and little exercise lead to childhood obesity, with figures now showing that one in 10 youngsters in school reception classes are obese, increasing to 18 per cent in the 10 – 11 age group.

The HSIS commissioned research into the quality of childrens’ diet to gauge the extent of the problem. Dr Emma Derdyshire, a senior lecturer in human nutrition at Manchester Metropolitan University and Independent dietitian and public nutritionist Dr Carrie Ruxton, were responsible for the analysis of nearly 60 previously published papers and reports on the topic.

They found essential nutrients frequently fell short of guidelines and saturated fat, sugar and salt often exceeded. Iron, calcium, magnesium, potassium and zinc are especially low in some groups.

Dr Ruxton said: ‘Overall, there has been some progress in improving children’s diets although it is slow. Intakes of fat have reduced to below dietry targets, while intakes of vitimins A and C and Calcium have increased marginally. There remains a clear need to improve children’s diets to safeguard their future’.