2013

In 2013 the Ministry of Health announced a national target for salt reduction of 5g salt/day by 2020.

The Mexican Government, the Mexican Restaurant Association and the National Chamber of the Restaurant Industry, as part of the -Sal + Salud initiative, agreed that salt shakers should be removed from 200,000 restaurants, pubs and cafes. Media informally evaluated uptake of the initiative, checking restaurants and reporting on those with and without shakers and asked consumers about awareness. The initiative is important for raising awareness but its impact at population level depends on the extent to which restaurants participate.Not all members of the restaurant association have participated, nor are small establishments in the association. These and the informal food sector are not organized and account for about 60% of consumers. Influencing a larger segment of the restaurant sector could be achieved by targeting large volume wholesale ingredients e.g. pre-prepared soup bases and sauces purchased in bulk.

Dietary salt reduction is part of the Overweight and Obesity Strategy. 

http://www2.paho.org/hq/index.php?option=com_docman&task=doc_view&gid=25646+&Itemid=270&lang=en

 

2012

The Mexican Health Secretariat signed an agreement on voluntary salt reduction in bread with the Mexican National Chamber of the Bread Industry, the Mexican National Association of Supermarkets and Department Stores, and BIMBO SA (the largest Mexican-owned baking company). They pledged to reduce the salt content of sliced bread and bolilo (similar to a baguette) by 10% within five years. Between 75 and 85% of the salt consumed by Mexicans comes from bread and it is hoped that this initiative will help reduce high blood pressure in the country, as 37% of the population is hypertensive.

http://www.grupobimbo.com/en/press-room/press-releases/1101/1108/grupo-bimbo-and-the-health-department-of-mexico-comply-with-the-mandate-of-the-who-to-reduce-salt-content-in-bread.html