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Preservation, processing, preparation
Limit consumption of salt1
Avoid mouldy cereals (grains) or pulses (legumes)
Public health goals
- Population average consumption of salt from all sources to be less than 5 g (2 g of sodium) a day
- Proportion of the population consuming more than 6 g of salt (2.4 g of sodium) a day to be halved every 10 years
- Minimise exposure to aflatoxins from mouldy cereals (grains) or pulses (legumes)
- Avoid salt-preserved, salted, or salty foods; preserve foods without using salt1
- Limit consumption of processed foods with added salt to ensure an intake of less than 6 g (2.4 g sodium) a day
- Do not eat mouldy cereals (grains) or pulses (legumes)
1. Methods of preservation that do not or need not use salt include refrigeration, freezing, drying, bottling, canning, and fermentation
For more details see Chapter 12 of the Second Expert Report.