 According to a BBC News report, researchers have found that some shop-bought sandwiches contain half, and in some cases two thirds, the recommended daily salt intake of six grams. Two of the worst offending sandwiches analysed contained over six grams in a single pack! The study involved two hundred and fifty pre-packed sandwiches sold by sixteen different high street chains.
Needless to say the revelations have caused a bit of a ruckus with their untimely publication at the beginning of British Sandwich Week (9th – 15th May 2004). Indeed, the findings have triggered a deluge of health warnings about the risks associated with high salt intake, such as heart disease, stroke and increased blood pressure.
Consensus Action on Salt and Health (CASH), for instance, were quick to question how manufacturers can “justify selling sandwiches that contain over half, and in some cases all, our daily recommended limit of salt in a single serving”. Chairman of CASH and salt expert, Professor Graham MacGregor, of St George’s Hospital, Tooting, London, believes that the sandwich, hitherto perceived as a healthy eating option, should carry a health warning. He adds that salt levels in a whole range of foods, including restaurant meals, as well as products such as sandwiches, sold in shops and supermarkets should be cut by at least half.
The good (and less publicised) news is that this is already happening. Moves are afoot, throughout the industry, to reduce the salt content in a wide range of foods, including bread, breakfast cereals, pizzas, ready meals, soups, cook-in sauces and notably, pre-packed sandwiches.
Despite protestations from manufacturers that reducing salt levels affects the flavour and taste of most popular sandwiches, food experts reassure us that, if salt reductions are phased in gradually, the British palate will readily adapt to the healthier versions and that, over time, low salt foods will seem just as tasty.
Above all, in the context of the sandwich/salt controversy, a little perspective is called for. It is important, for example, to emphasise that the research was based on pre-packaged, chain store products, not on the gourmet food outlets that pride themselves on the quality of their made-to-order sandwiches that use only the finest, freshest ingredients. Had the sample been extended to such establishments, the results might have been rather different.
In addition, superior sandwiches are usually substantial affairs and meals in themselves, not just something to “fill a gap”. Let’s assume that this type of “sandwich”, like the pre-packed version, also contains half the required daily intake of salt. Now, if this ‘sandwich’ is also your main meal, and your main source of salt intake for the day, then you are still probably within the acceptable limits.
The fact of the matter is that the sandwich is too firm a British favourite to be ousted on the strength of this alarming piece of research. Of course, the salt issue needs to be addressed; and indications so far suggest that drastic measures are already in place to restore the reputation the favourite British lunchtime snack. The sandwich is indeed fighting back.
The sandwich: fascinating facts and figures:
Did you know that…
• John Montague, the fourth Earl of Sandwich (1718 – 1792) is believed to have created the first sandwich. Apparently, the Earl had a passion for eating roast beef “sandwiched” between two slices of bread, held in one hand, freeing his other hand for playing cards?
• The ‘club sandwich’ has its origins in the Saratoga Men’s Club, Saratoga, New York, in the late nineteenth century?
• The main ingredients of the classic American ‘triple-decker club sandwich’ are: white bread, butter or low fat spread, lettuce, sliced tomatoes, cold, sliced chicken, mayonnaise and bacon?
• Despite the huge array of exotic sandwich fillers on offer, today, cheese (and cheese combinations) remains Britain’s favourite sandwich filling?
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