You are not logged in.

Impact of the Pick and Tick food information program on the salt content of food in New Zealand

Young, Leanne and Swinburn, Boyd 2002, Impact of the Pick and Tick food information program on the salt content of food in New Zealand, Health promotion international, vol. 17, no. 1, pp. 13-19, doi: 10.1093/heapro/17.1.13.

Attached Files
Name Description MIMEType Size Downloads

Title Impact of the Pick and Tick food information program on the salt content of food in New Zealand
Author(s) Young, Leanne
Swinburn, Boyd
Journal name Health promotion international
Volume number 17
Issue number 1
Start page 13
End page 19
Publisher Oxford University Press
Place of publication Oxford, England
Publication date 2002
ISSN 0957-4824
1460-2245
Keyword(s) food industry
food labels
food supply
salt
Summary The Pick the Tick programme of the National Heart Foundation of New Zealand aims to provide a framework for cooperation with the food industry to improve nutrition labelling and to develop a healthy food supply. Food manufacturers, whose products meet defined nutritional criteria, are able to display the Pick the Tick logo on food labels. The tick is used by 59% of shoppers in assisting them make healthy food choices. Food companies are encouraged to reformulate product composition if they fail to meet criteria and develop new products to specifically meet the Pick the Tick criteria. The objective of this study was to evaluate the impact of the programme on food formulation. The main outcome measure was the amount of salt not added to food products. Changes to sodium levels were multiplied by the volume of sales and then converted to salt in tonnes to provide a tangible measure of the impact of the programme. In a 1-year period, July 1998 to June 1999, Pick the Tick influenced food companies to exclude ~33 tonnes of salt through the reformulation and formulation of 23 breads, breakfast cereals and margarine. Breakfast cereals showed the largest reduction in sodium content by an average of 378 mg sodium per 100 g product (61%). Bread was reduced by an average of 123 mg per 100 g product (26%) and margarine by 53 mg per 100 g (11%). Pick the Tick appeals to the food industry as a tool for marketing food products and has provided an incentive to improve the nutritional value of foods. The tick on approved products not only acts as a ‘nutrition signpost’ for consumers but can also significantly influence the formulation of products without sacrificing taste or quality.
Language eng
DOI 10.1093/heapro/17.1.13
Field of Research 111712 Health Promotion
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2002, Oxford University Press
Persistent URL http://hdl.handle.net/10536/DRO/DU:30009391

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 91 times in TR Web of Science
Scopus Citation Count Cited 107 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 793 Abstract Views, 0 File Downloads  -  Detailed Statistics
Created: Mon, 13 Oct 2008, 15:59:30 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.