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# Financial Support Bolsters Greenland Fisheries
- URL: https://cibocom.ghost.io/financial-support-bolsters-greenland-fisheries/
- Published: 2017-03-08T01:00:00.000Z
- Updated: 2026-10-08T15:04:26.000Z
- Author: Cibocom
- Tags: Royal Greenland, fish

The food industry has been witnessing a trend of low salt, particularly in processed foods. While this practice has certain health advantages, it also has implications for food safety and shelf life. Health Benefits of Salt Reduction Salt is a vital part of our diet and is necessary for maintaining good health. However, excessive consumption can lead to health problems. In many developed countries, the average salt intake surpasses the recommended dietary guidelines. A diet high in salt can cause health complications such as hypertension, cardiovascular disease, and stroke. Therefore, health and food authorities worldwide are advising consumers to reduce their salt intake. A British study conducted from 2003 to 2011 highlighted the link between cardiovascular diseases and salt intake. During this period, the UK Department of Health initiated its salt reduction program, which led to a significant decrease in the average salt intake by 1.4 g per day. Concurrently, there was a 42% decrease in stroke-related deaths and a 40% decrease in heart disease-related deaths. According to Danish research, reducing daily salt intake by 3 grams could potentially save 150-300 million EUR annually in treating coronary diseases. Additionally, approximately 1,000 deaths could be prevented. Responsibility of the Industry The majority of the salt we consume comes from processed foods, with only a small portion coming from household salt. In the US, over 75% of the salt in an average American diet comes from processed food. Therefore, the industry has a significant responsibility to modify their recipes and production methods to include less salt, while also ensuring that their products are safe for consumption. Maintaining Shelf Life While Reducing Salt Business-to-business buyers are pressuring producers to reduce salt content, following recommendations from authorities. However, they also expect a minimum shelf-life for the products they purchase and require that the products are safe for consumption. In the past, it was challenging to reduce salt while ensuring a safe product with a long shelf-life. However, extensive research has made this task easier. Innovative Research Royal Greenland has partnered with the National Food Institute at the Danish Technical University to develop methods for reducing salt in processed seafood while ensuring food safety. An additional benefit of this research is improved flavor. Sources: Study conducted by researchers from the Wolfson Institute of Preventive Medicine, part of the Barts and The London School of Medicine and Dentistry, Queen Mary University of London. American Heart Association article on salt in processed foods.