The state of salt in New Zealand

We know that high salt intake is a contributing factor to high blood pressure. We also know that high blood pressure is the number one modifiable risk factor for stroke, so reducing salt intake is key to improving the health of all New Zealanders.

We commissioned the National Institute of Health Innovation at the University of Auckland to explore the state of salt in New Zealand for prepackaged sauces, crisps, and savoury snacks and sausages. More recently we worked with the University of Auckland and the University of Otago to review how much salt is in nearly 7,000 supermarket products and compared the results against the World Health Organisation (WHO) sodium benchmarks (salt limits). We then modelled the health benefits and health system savings if New Zealand introduced all the WHO sodium benchmarks.

Here are our key findings:

In 2024, 6,884 packaged supermarket products were measured against the WHO sodium benchmarks (salt limits).

• Only 1/3 products met the benchmark.
• 2/3 products exceeded benchmark (too salty).

Many everyday foods have hidden salt such as:

• Meat alternatives e.g., felafel and plant-based burgers
• Proceed meat and fish
• Sweet pies, cakes and pastries
• Canned foods
• Frozen food

If New Zealand introduced WHO sodium benchmarks and all packaged supermarkets products met them, then:

• 2,500 health years gained in 10 years.
• 1.6 times higher health benefits for Māori.
• $108 million health system savings in 10 years.

The top three groups that require the largest reductions in salt content are:

• 66% of pies and pastries
• 52% of sausages and processes meats
• 47% of puddings and desserts