A new report published by Consensus Action on Salt and Health (CASH) reveals that, although overall the Food Standards Agency’s 2010 target for average salt levels in soup has technically been reached, as claimed by several companies, many popular varieties still contain more than a third (2g) of the day’s recommended maximum salt limit (6g) in a single serving.  This high level of hidden salt is particularly important as soup usually forms only part of a meal.

CASH surveyed 576 different soups available in the UK.  The research covered canned, chilled, packet, pouch, ready-made and instant soups from eight retailers, twelve brands and three take-away food chains.  Almost half - 48% of the sample - (278 soups) contained more than the target level of 0.6g salt per 100g.  Of those surveyed, Masterfoods’ Seeds of Change organic soups and Crosse and Blackwell Soup Cups averaged 1.0g of salt per 100g, followed by Ainsley Harriott, The Co-operative Group and Unilever’s Knorr soups, all with an average 0.8g of salt per 100g.  Batchelors, Baxters, Loyd Grossman, Morrisons, Somerfield and Waitrose all averaged 0.7g per 100g.

The company with the lowest level of salt in the survey was Simply Organic with an average salt content of just 0.24g per 100g, 3-4 times less salt per 100g than the highest.

The products with the highest salt concentration in the CASH survey were Baxters Canned Vegetarian Tomato and Orange; Morrisons Canned Oxtail and Morrisons Minestrone simmer soup, all with 1.3g of salt per 100g, and the lowest was Pret a Manger Celeriac Mash Soup with just 0.12g of salt per 100g, a ten-fold difference.

Worryingly, the Asda Smart Price soups and some Tesco economy lines surveyed had higher salt levels than their standard ranges.  In the case of Asda, the highest salt soup in their whole range was from their economy line, meaning that people on lower incomes, who are already at greater risk of cardiovascular disease, are likely to choose higher-salt products unwittingly.

In the report, 125 (22%) of the soups surveyed contained more than 2g of salt per serving (one third of an adult’s daily limit, or the equivalent of four packets of crisps and 17 soups (3%) contained more than 3g of salt (half the daily maximum adult limit.) 

The average salt content for a serving of soup in the survey was 1.6g.  As a comparison, many ready-meals contain less than 1.6g of salt in a whole meal. 

Comparing the amount of salt in a serving of soup is complicated by the fact that different products have widely different suggested serving sizes.  Portion sizes range from 200g (half a standard can of soup), up to 400g (Loyd Grossman Pouch soups).  Taking the recommended serving sizes provided by the manufacturer, the highest level of salt in one single serving in the survey was Seeds of Change Creamy Tomato, containing an incredible 3.94g of salt per 350g serving – 66% of an adult’s maximum daily intake of 6g.  The soup with the lowest amount of salt per serving was again the Pret a Manger Celeriac Mash Soup with just 0.42g of salt per serving.

Some people may well consume a whole can or carton of soup and they need to be aware that the declared salt per serving given on the label needs to be doubled. 

Furthermore, most people will eat their soup as part of a meal, often with a sandwich or bread, which will add further to the salt content of the meal.  An average slice of bread contains 0.4g of salt, therefore consuming an average soup (1.6g salt per portion) with two slices of bread will provide at least 2.4g salt which is 40% of an adult’s daily limit.  And if a sandwich is consumed with an instant soup in a cup, as suggested by Batchelors on their website, it would be possible to eat up to or over the maximum daily limit in one meal.  A main meal such as lunch should provide no more than 30% of an adult’s daily intake.

"We are really concerned that the soups mentioned are a major hidden source of salt,” said Jo Butten, CASH Nutritionist and author of the CASH Salt Levels in Soup Report 2007.  “This is particularly important as soup generally only forms part of a meal, or, in the case of instant cup soups, is drunk as a snack or as an alternative to tea or coffee during the day.  The average salt content of the cup soups surveyed was 0.8g salt per 100g and they can contain up to half an adult's daily maximum salt limit in one cup.  A snack should contain roughly 10% of an adult’s daily intake of salt, and one of these instant cup soups can contain more salt than three packets of crisps.  We need people to realise that soup can contain lots of salt and we urge them always to choose the lower salt options and avoid all soups that contain more than 0.6g of salt per 100g."

"We congratulate those companies who have managed to reduce the amount of salt in their soups to well below the target " said Professor MacGregor, Chairman of CASH and Professor of Cardiovascular Medicine.  "But there are a large number of soups (278 – 48% of the sample we looked at) that contain more than 0.6g of salt per 100g, and people are inadvertently eating a lot of salt through choosing these soups.  Some companies have used the 0.6g of salt per 100g level as an absolute target to make sure that all their soups are below this limit, whereas others are using this as an average level.  We would rather that all soup manufacturers worked in a responsible way, by not balancing out some very high salt soups with a few low salt products, which will not achieve the objective of reducing salt intake in the whole adult population to less than 6g day.”

“Of the soups and manufacturers we surveyed, Heinz, Morrisons, Tesco, Batchelors, Lloyd Grossman, Knorr and Seeds of Change all produce more than 50% of their soups with more than 0.6g of salt per 100g. In my view, these manufacturers need to act in a much more responsible way and work with the interests of their customers in mind and immediately reduce the salt content of their soups, particularly as other companies in the same category of soup have products available well below these levels. For example, Sainsbury's Canned, Be Good to Yourself Carrot and Coriander (0.3g salt per 100g) has three and a half times less salt than Seeds of Change Carrot and Coriander at 1.08g per 100g.

“Cutting our salt intake in the UK is vital, as recent research has shown that people who are able to reduce their salt intake by just 3g per day can reduce their risk of having a stroke or heart attack by one quarter.  If someone who regularly consumes Seeds of Change Organic Creamy Tomato Soup (3.94g of salt per portion) changed to Simply Organic Chunky Tomato and Lentil (0.75g of salt per portion) they could immediately cut their salt intake on those days by over 3g.  Until all manufacturers reduce the salt content of soups, the public needs to be aware and check the label.  We would strongly advise people only to choose soups that provide no more than 1.2g of salt per serving. The list of products from our survey on our website will help them to choose these lower salt soups.” 

Simon has teamed up with new fresh indoor food market Foodeaze to offer the solution to Exeter's health needs.

Simon Lovell has developed ‘The Lunch Box Diet’ over the past twelve months in conjunction with his Fitness First client base and is already receiving international interest via his web site since the recent launch.

To coincide with the release of the diet,Foodeazecaught onto the concept that assists dieters with reducing daily hunger pangs, controlling weight and tackling low energy levels, especially for those in jobs where it’s the norm to ‘grab when you can’. They were quick to support the idea and are the first outlet to launch ‘The Lunch Box Diet’ lunch box in the region.

After learning about the diet via Simon’s web site, Foodeaze visitors can purchase a special ‘Lunch Box Diet’ container that is filled with a huge selection of nutritious mind and body fuelling combinations.

Simon said: “The diet makes sense for many people, especially those working and who find that they are always impulse snacking. When people read the diet they will get a better understanding of why it’s important to consume the kinds of foods allowed within ‘The Lunch Box Diet’. Teaming up with Foodeaze was an ideal partnership as the link between fitness and nutrition is absolutely key if you’re looking achieve results. It’s about making a lifestyle change for some people and I know that many of my clients have achieved that when implementing the diet as part of our long-term goals”.

One of Simon's loyal clinets has been doing so well over the past months she's made it into the news. Check out this story from the Express & Echo.

Exeter NHS worker Sarah Panter tells how she improved not only her fitness, but her general health with the help and advice of a personal trainer

When Sarah Panter decided to enlist the help of a personal trainer, her primary aim was to get fit enough to run the Race for Life.With the help of Simon Lovell, at Fitness First in Exeter, she has not only improved her fitness levels but also shed 1st 7lb.

"I joined Fitness First about three years ago," said 41-year-old Sarah.

"I had been doing my own thing and hoping I was doing it right, but I was obviously doing the wrong type of exercises for what I wanted to achieve.

"Just over a year ago, I lost my mother-in-law to cancer and I wanted to enter the Race for Life for Cancer Research.

"I knew I wasn't going to get round very fast without stopping to get my breath, so I went to Fitness First."

That was in June. At the time, Sarah, an NHS worker from Whipton, weighed 12st 7lb, or 77.4kg, and wasn't happy with the way she looked. But her immediate goal was to get in shape for the Race for Life.

"Simon said he would take me for the first half-an -hour and build it up from there," said Sarah.

"It started once a month and now it's once a week. I've been running, either on the treadmill or outside, using weights, all the things that will improve my fitness.

"I did the Race for Life and ran and walked, and it took me just over 35 minutes to do 5k. Now, it would take me a lot less."

Simon not only encourages his clients to work hard in the gym, but also to make lifestyle changes at home and at work which will make them healthier and fitter. This includes advising them on proper nutrition.

He said: "We talked about nutrition quite early on. I have devised a healthy eating regime, called The Lunch Box Diet, which introduces the 'eat little and often' idea to people who normally snack out in work time. It's an ideal solution for everyone because it enables you to eat regularly and healthily.

"The idea is to invest in an airtight lunch box, which you fill with food and take to work with you. You pick from three food groups: vegetables, proteins, and fats like seeds and dressings. You fill a box daily with something different, eat a normal breakfast and normal evening meal and pick from the box throughout the day. You are grazing not gorging.

"If you are not eating as regularly as you should, your metabolism slows down. Grazing kick-starts your metabolism and provides your body with nutrients, eliminates bad fats and bloating, and increases energy levels."

In the last nine months, Sarah has dropped from a size 16-18 to a 12-14, and now weighs 11st (69.5kg). Instead of snacking on pasties, crisps and sandwiches between mealtimes, she now fills her lunchbox with different foods from Simon's list.

"One day I'll have avocado, spinach, lettuce, tomatoes and cucumber for vegetables; a chicken breast for protein; and some balsamic vinegar, pepper and seasoning," she said.

"There must be thousands of different combinations and I started to see the results straight away. My other half, Bob, has started the box and he loves it, too.

"The weight loss is definitely down to Simon and . I'm much fitter. I suffer from eczema and ever since I've been on his diet it's practically gone. My doctor is so impressed. And I'm definitely happier, especially with my size. I've had to buy a new wardrobe."

This year Sarah has a new goal - to wear her old bikini when she goes on holiday in June.

"I last wore it about 10 years ago and it's a size 10," she said. "I can't do the Race for Life this year, but some girls in the office go out running and they can't wait for me to join them."

Pet and Owner Fat Camp! As obesity in animals reaches all time high, one personal trainer treats vets and owners to new food diary initiative that will shed the pouchy pounds and get also get owners on the road to a better figure.

Exeter, UK Acclaimed Personal Fitness Trainer Simon Lovell 'Aka The Heat' is giving his web site visitors a free doggy food diary to try and help bring down obesity levels in dogs. He's also brining awareness to owners of the importance of exercise which can be the cause of our podgy canine friends. Visitors simply download the diary, fill it in for a week and take it to their vets for a nutrition assessment. The web site located at www.theheatfitness.co.uk can also be used to get owners in shape!

The diary provides all of the necessary information a vet requires to determine whether the animal is overeating. From the type of food consumed, to the frequency and whether the animal has been neutered. There's also space to fill our exercise information, a vital part of a dog's bid to stay fit, healthy and slim.

Just like my human clients, we need to be honest with our food diaries for pets too. If we make poor choices just include them - it's up to a fitness professional (humans) or vet (animals) to discover what is causing cravings or behaviour that is making us treat our animals which can be harmful. Let us come up with the solution!

But although the diary is a handy resource for both owners and vets, it's important to be honest with the results Personal Trainer Simon Added: "Just like my human clients, we need to be honest with our food diaries for pets too. If we make poor choices just include them - it's up to a fitness professional (humans) or vet (animals) to discover what is causing cravings or behaviour that is making us treat our animals which can be harmful. Let us come up with the solution!".

The major cause of obesity in dogs stems from lack of exercise and over-treating from owners. Giving your pets too many treats can cause a begging habit, or 'variable reinforcement'. The dog may not be hungry but it's just got into a routine of accepting food. The snowball effect can have long-term damaging effects as the way in which a dog's body operates changes when unnecessary weight is put on.

The web site also provides useful information to owners about the importance of exercising with their animals to build fitness levels and develop a better bonding between the two.

To access the Doggy Food Diary for free in the The Heat Personal Training Web site simply visit www.theheatfitness.co.uk/pages/pets.html Simon is encouraging web site owners to link the available cartoon images in with this link so that people can directly download the food diary from his web site. Vets can download the food diary and print it for their clients if they wish.

Owners wishing to kickstart a new fitness regime along side their pets can use the site at www.theheatfitness.co.uk for training software, diets, hypnotherapy downloads, live advice and more.