When food kills

In March 2008, the Paris Correctional Court dismissed the committee Salines de France, which continued for defamation Pierre Meneton. The latter had accused of minimizing the risks of excess salt on health. It is a rare victory, that of a whistle-blowers. Pierre Meneton, a researcher at the National Institute of Health and Medical Research (Inserm), was pursued by producers of salt. They accused him of having defamed by accusing minimize the risk of excess salt on health.
The remarks reported by the salt from France (FSC), a union where the majority of French producers of salt, dates back to 2006. Pierre Meneton had said in an interview with the monthly TOC, that "the lobby of salt producers and the food sector was very strong" and "lies” health professionals and the media."
The article, titled "Food Scandal: salt, defect, was accompanied by a box of salt containing the words" salt kills ", comparable to that found on cigarette packets. The journalist who wrote the article, Pierre Cattan, and the director of the publication of monthly, Arnaud Champremier were also prosecuted. Asserting that "the lobby of salt producers and the food sector was very strong" and "disinformation health professionals and the media" about the risks of excess salt on health is not defamatory. This was decided by the Paris Correctional Court, in a case between the Comité des Salines de France (FSC) to a researcher at the National Institute of Health and Medical Research (Inserm).
The genesis of this case is instructive as to the means employed by a group of professionals to protect his business, even ignore health considerations proved. When the researchers from Inserm, Pierre Meneton, dared, in an article published in 2006 ( "Scandal food salt, defect"), drawing attention to the consequences of excess salt in food the union of French producers of salt drew artillery judiciary. And therefore lost.
It is not so much that the salt sprinkled on food that is in question, the salt hidden in all prepared foods manufactured or processed by the food industry.
Why so much salt? Because it is a good conservative, a flavor enhancer, it improves the taste and appearance of food. It is, therefore, pervasive in our food. Even where, apparently, it has nothing to do chocolate, biscuits, yoghurt and dairy desserts, soft drinks and jars ... baby.

According to a survey measuring the dietary intake of sodium, bread, crackers, sausages, soups, cheese, dishes, pizzas, quiches and savory pastries, the pastries, condiments and sauces and pastries are top ten "vectors of salt with more than 80% of daily intake.
The results show an average of between 8 and 10 grams per day, which corresponds closely to the standards set by the World Health Organization but is still under the U.S. medical journal New England Journal of Medicine recommends that not exceed 6 grams per day (one teaspoon).

AFSSA (French agency for food safety), does not rule in the short term for a general reduction of salt consumption, the evidence that high intakes of sodium are harmful to healthy individuals n has not been made.
A high intake of salt can be harmful for hypertensive, obese and heart failure.
Lack of scientific certainty on the optimal consumption of salt, public campaigns about the dangers of salt are not on the agenda. Other public health issues such as tobacco, alcohol and obesity are much more worrying.
He remains in France, seven million people suffer from hypertension (voltage above 14 / 9) that taking drugs is not sufficient in itself to deal with.
Too much salt is affecting not only blood pressure. It also aggravate osteoporosis, increase the risk of stomach cancer and could even affect the cardiovascular system.
Although lacking certainty, the general interest is to eat less salt. The difficulty in putting this principle into practice from what we have no exact knowledge of the salt content of food trade, labeling information only on the presence of salt, not quantity.
Therefore, the common sense to consume less of foods high in salt, to give preference for fresh products, manufactured at home and have the main light to salt food.