We're still eating too much salt
Too much salt in our diet can increase blood pressure, which is a risk factor for heart disease.
The main contributors to our salt consumption are meat and fish, which account for 30pc of intake.
Of these, some 18pc comes from cured and processed meats.
Some 22pc comes from bread. Soups and sauces, milk and milk products, and vegetables are the lowest sources of salt.
The Food Safety Authority of Ireland said that while levels of salt have decreased in processed foods, we are on average still eating more than the recommended 5g a day.
The estimated average daily salt intake in Irish adults is currently 11.1g salt per/day in men and 8.5g salt per/day in women.
The advice is to read product labels for information on salt content and reduce the amount of salt we add in cooking and at the table.
The latest report shows that there have been reductions in salt across all processed food groups and sectors including: processed meats, bread, breakfast cereals and spreadable fats.
The watchdog said there has been significant reductions in salt content, most notably in processed meats such as rashers, cooked ham and sausages.
A food with a high salt content has 1.5g salt (0.6g sodium) per 100g.
Low salt content is 0.3g salt (0.1g sodium) or less per 100g.
Health & Living