Traditional Chinese Simplified Chinese Email this article
Centre for Food Safety holds international symposium to promote healthy diet with less salt and sugar (with photo)

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 12) opened a two-day International Symposium on Reduction of Salt and Sugar in Food for international experts and different stakeholders to exchange views on how to reduce the intake of salt and sugar in food so as to promote a healthy diet with less salt and sugar.

     A CFS spokesman said a major public health challenge faced by the global community currently is the issue of non-communicable diseases. As the chance of getting non-communicable diseases can be effectively reduced by the reduction of salt and sugar intake in food, the Government considers it necessary to strengthen the work in promoting a healthy diet by reducing the intake of salt and sugar among the Hong Kong population.

     In this regard, an International Advisory Panel on Reduction of Salt and Sugar in Food (IAP) comprising experts from the Mainland and overseas and the Committee on Reduction of Salt and Sugar in Food comprising representatives from different sectors in Hong Kong have been set up to take forward the work.

     The first-day meeting of the international symposium focused on discussions from global and local perspectives on the health effects of excessive salt and sugar intake as well as measures and experiences of different places in promoting salt and sugar reduction. The meeting tomorrow (May 13) will have an in-depth discussion on how to engage the community in reducing salt and sugar in food, including the roles of non-government organisations, the food trade and consumers.

     Speakers at the symposium include a representative from the World Health Organization, expert members of the IAP, the Chairperson of the Committee on Reduction of Salt and Sugar in Food, the Chief Executive of the Consumer Council, health professionals and food trade representatives. A total of 270 participants from the food trade, academics, health and nutrition professionals and government representatives from different places have attended the symposium.

Ends/Tuesday, May 12, 2015
Issued at HKT 17:22


Print this page