The healthy eating agenda in Australia. Is salt a priority for manufacturers? Lindberg, Rebecca, Nichols, Tyler and Yam, Chrystal 2017, The healthy eating agenda in Australia. Is salt a priority for manufacturers?, Nutrients, vol. 9, no. 8, pp. 1-17, doi: 10.3390/nu9080881. Attached Files Name Description MIMEType Size Downloads Title The healthy eating agenda in Australia. Is salt a priority for manufacturers? Author(s) Lindberg, Rebecca Nichols, Tyler Yam, Chrystal Journal name Nutrients Volume number 9 Issue number 8 Article ID 881 Start page 1 End page 17 Total pages 17 Publisher MDPI Place of publication Basel, Switzerland Publication date 2017-08 ISSN 2072-6643 Keyword(s) food industry food policy food reformulation salt Summary Many nation states have endorsed and acted on the World Health Organization's target of a 30% reduction in global salt consumption by 2025. In Australia, new government-led voluntary measures were initiated in 2009, consisting of public-private partnerships, front-of-pack labelling, and food reformulation targets (which include reduced salt). How Australia's private sector has responded to this healthy eating agenda has been investigated in a limited way, particularly with regards to manufacturers which produce processed foods considered significant sources of sodium. In this study we asked: have Australia's largest food manufacturers made "…positive (nutrition) changes to their product portfolios" as disclosed in their public policies, priorities, and communications? And, is salt reduction a priority for processed food manufacturers? A systematic search and critical content-analysis of grey literature published by food manufacturers was conducted. The results suggest half of the sample publically describe some salt reduction activities but the scale and efficacy of these changes is unclear from the available literature. The Australian Government's Healthy Food Partnership could capitalise on current documented activities in salt reduction, and implement a more comprehensive healthy eating agenda moving forward. In light of the increasing rates of hypertension, population salt consumption and diet-related disease, more could be done. Language eng DOI 10.3390/nu9080881 Field of Research 1111 Nutrition And Dietetics HERDC Research category C1.1 Refereed article in a scholarly journal ERA Research output type C Journal article Copyright notice ©2017, the authors Persistent URL http://hdl.handle.net/10536/DRO/DU:30105742 Document type: Journal Article Collection: School of Exercise and Nutrition Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Tue, 09 Jan 2018, 09:29:00 EST Wed, 10 Jan 2018, 04:00:21 EST Sat, 13 Jan 2018, 05:04:09 EST Mon, 19 Feb 2018, 10:11:11 EST Mon, 19 Feb 2018, 10:12:42 EST Mon, 19 Feb 2018, 10:13:34 EST Sat, 19 May 2018, 02:33:10 EST Sat, 25 Aug 2018, 02:30:54 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 2 times in Scopus Search Google Scholar Access Statistics: 63 Abstract Views, 1 File Downloads  -  Detailed Statistics Created: Tue, 09 Jan 2018, 09:29:00 EST

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