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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 Lawrence
We 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 dayāˆ’1.

History

Journal

International journal of food science and technology

Volume

43

Issue

12

Pagination

2219 - 2229

Publisher

Wiley-Blackwell Publishing Ltd

Location

Oxford, England

ISSN

0950-5423

eISSN

1365-2621

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2008, Wiley-Blackwell Publishing

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