File(s) under permanent embargo
An evaluation of the reported sodium content of Australian food products
journal contribution
posted on 2008-12-01, 00:00 authored by Carley GrimesCarley Grimes, Caryl NowsonCaryl Nowson, Mark LawrenceMark LawrenceWe assessed the sodium content of Australian food items, trends over time and compared this content with sodium targets established by the UK Food Standards Agency and that of similar food items in the UK. The sodium content indicated on food labels were collected from 2005 to 2007. Fifty-three percent of food products had sodium levels above the targets. Food sub-categories containing <20% of products meeting the targets were white bread, wholemeal bread, cream cheese, low fibre breakfast cereal, savoury snack biscuits, hot dogs, sausages, canned soup, canned beans and spaghetti and canned vegetables. There was an indication that Australia had a lower number of food products that met the sodium targets compared to the UK (46% vs. 56%) and over half remain above the recommended target. A reduction in the sodium content of bread, low fibre breakfast cereals, and a number of processed snack, meat and canned goods is needed to reduce the average salt intake to 6 g dayā1.
History
Journal
International journal of food science and technologyVolume
43Issue
12Pagination
2219 - 2229Publisher
Wiley-Blackwell Publishing LtdLocation
Oxford, EnglandPublisher DOI
ISSN
0950-5423eISSN
1365-2621Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2008, Wiley-Blackwell PublishingUsage metrics
Categories
No categories selectedKeywords
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC