Lisbon, July 8, 2025 (Lusa) - Health Minister Ana Paula Martins said on Tuesday that investing in the promotion of healthy eating habits “is urgent and necessary,” emphasising that prompt action will enable the Health Service (SNS) to manage growing pressures effectively.
"Investing in prevention through the promotion of more balanced eating habits is a smart choice. It is an urgent and priority need. Every euro invested in prevention means many euros saved in treatment," said the minister at the presentation of the ‘Report on Food Reformulation in Portugal - 2018-2023’ at the Belém Cultural Centre in Lisbon.
Ana Paula Martins recalled that excessive consumption of sugar, salt and saturated fats continues to be among the “most relevant dietary risk factors” for the burden of disease in Portugal, contributing to the prevalence of chronic diseases such as obesity, high blood pressure, diabetes, cardiovascular diseases and cancer.
“This scenario demands a very high human cost. It involves years of life potentially lost, years lived with reduced quality, and suffering that affects entire families. It also creates an economic and social impact on the country. It further has a financial impact on the sustainability of the Health Service [SNS]. The direct and indirect costs associated with the treatment of these diseases are colossal, and they continue to grow,” she stressed.
"By taking decisive and preventive action, we keep our SNS, which we value so highly, responsive and equitable, ensuring future generations receive the healthcare they need," she added, pointing to healthy eating as a long-term strategy for the sustainability of the SNS.
Food products sold in Portugal have reduced their average salt content by around 15% and sugar by 21% in five years, and consumers could keep their food choices, according to the “Report on Food Reformulation in Portugal - 2018-2023” released by the DGS.
The published data estimate a reduction in consumption of around 18 tonnes of salt and 7,400 tonnes of sugar, following the reformulation agreement signed between the Directorate-General for Health, the food industry and retailers to reduce the content of these nutrients in various food products.
In the case of salt, the analysis covered crisps and other savoury snacks, pizzas and breakfast cereals, with the progressive reduction of sugar also analysed in the latter, as well as in soft drinks, nectars, yoghurts, fermented milk and flavoured milk.
The overall reduction between 2018 and 2023 was 14.8% in the average salt content and 20.8% in the average sugar content.
According to the report, eight of the 11 food categories analysed exceeded the targets set in the nutritional reformulation protocols.
In addition, through a specific agreement with food retailers, the initiative also reduced the salt content in bread, soups and ready-to-eat pre-packaged meals.
JML/ADB // ADB.
Lusa
