In September 2008, Warwick Medical School was designated as a WHO Collaborating Centre for Nutrition. The Centre has been re-designated for a further 4 years (2018-2022). The terms of reference of the WHO Collaborating Centre are presented as bullet points and briefly describe the scope of the activities that the institution performs as a WHO Collaborating Centre:
To compile and keep up-to-date national guidelines on salt reduction at population level in European countries.
To extend the search and cataloguing in countries worldwide.
To continue systematic reviews to inform policy makers and to monitor international progress.
To increase the research output in the following areas that are of interest to the WHO general framework:(a) quantitative monitoring of urinary sodium output;(b) analysis of trends in urinary output;(c) producing evidence of the effectiveness of implementation programmes.
To monitor the development of new policies for the reduction of salt intake.
To study how the development of new policies is influenced by research findings.
To explore issues of distribution and access to food items reduced in salt and socio-economic barriers to their use.
The Centre studies the potential impact of social and health inequalities on the implementation of nutritional policies for a reduction in salt intake and nutritional interventions targeted at low socio-economic groups.
Monitoring within the European Network:
To act as an integral partner in the development, implementation and monitoring of national programmes aiming at a reduction in salt intake.
To support monitoring and surveillance by providing centralized laboratory measurements of urinary sodium, potassium and creatinine obtained from random samples of participating populations.
Education, Training and Capacity Building:
- To organize workshops and seminars aimed at the dissemination of information regarding methods, nutritional skills, policy issues and implementation tools for European participation.
Salt Wars: The Battle Over the Biggest Killer in the American Diet
by Michael F. Jacobson
Michael Jacobson explains how the American food industry and a small group of scientists have successfully fought government efforts to reduce dangerous levels of sodium in our food.
Salt: it's more dangerous than you think. We eat far too much of it - and it's taking a toll on our health. Jennie Agg asks the experts how we can cut back The Times (19/05/2020)
The World Health Organization emphasizes its commitment to population salt reduction supporting the scientific statement of the European Salt Action Network (January 2019)
The salt debate: does consuming less really save lives? Read in The Conversation.
Is the sodium debate a legitimate scientific disagreement or a “controversy” manufactured by industry? WATCH THESE VIDEOS
Salt: are you eating too much? Channel 4 Disptaches (2015)
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