The Scientific Advisory Committee on Nutrition has called on the food industry to reduce the level of salt in processed foods.

The call follows a new report by the SACN which concluded that the evidence between salt intake and blood pressure is now much stronger than than eight years ago, when the issue was last considered.

The SACN, which advises the Food Standards Agency and UK health departments on nutrition, recommended a salt consumption of no more than 6g per day, considerably lower than the 9g people on average consume.

Chairman of the SACN professor Alan Jackson said: “As well as individual action by consumers, the food industry can also help people reduce their salt intake by reducing the level of salt in processed foods.”

The Food and Drink Federation said it has worked “constructively” on sodium in foods with the FSA since its inception, but emphasised that “salt does have an important role to play within food production”.