Estimated benefits and risks of using a reduced sodium, potassium – enriched salt substitute in India: A Modeling Study
A modelling study by Marklund et al estimated the health benefits and risks of nationwide replacement of table and cooking salt with potassium-enriched salt substitutes in India. The study estimated that nationwide salt substitution in India could prevent around 8% to 14% of cardiovascular deaths each year, and consistently found substantial net benefits. Read full […]
A Global Review of National Strategies to Reduce Sodium Levels in Packaged Foods – By Emalie Rosewarne et al
Published in Advances in Nutrition, Rosewarne et al reviewed national strategies to reduce sodium in packaged foods and comprehensive described their characteristics. The review found that 62 countries had sodium reformulation strategies, and 19 countries had evaluated their strategies. Read full article here.
Early evidence for the effectiveness of South Africa’s legislation on salt restriction in foods: the African-PREDICT study -By Michél Strauss-Kruger et al
Published in the Journal of Human Hypertension, Strauss-Kruger examines the effectiveness of South Africa’s legislation on salt restriction in foods, through changes in salt intake over 4.5 years spanning the implementation of the regulation. The research found a mean salt reduction of -1.2g/d with the greatest reductions found in men, black adults, and participants from […]
Cost-Effectiveness of a Household Salt Substitution Intervention: Findings from 20 995 Participants of the Salt Substitute and Stroke Study
Published in Circulation, Li et al assessed the cost-effectiveness of a salt substitute intervention in rural China. The study found replacing regular salt with salt substitute was a cost-saving intervention for the prevention of stroke and improvement of quality of life. Read full article here.
Report of the Thirteenth Meeting of the WHO Action Network on Salt Reduction on the Population in the European Region (ESAN)
The report of the 13th ESAN meeting held in September 2021 is now available. The WHO global sodium benchmarks were discussed and Belgium, Germany, Hungary, Ireland, Lithuania, Netherlands, Slovenia, and Switzerland shared updates on their salt reduction initiatives. Read full report here.
Bruce Neal, Jacqui Webster, and Kathy Trieu discuss the George Institute’s global research, advocacy and partnerships to support salt reduction around the world including the work of our WHO Collaborating Centre and the salt substitute trial in China. Watch more here.
Ian Potter Foundation Public Health Research Grant: ‘Scaling-up reduced-sodium salts to reduce cardiovascular disease and stroke: influencing governments, markets, and communities’
The George Institute has been awarded $600,000 over 5 years to work in partnership with governments, food industry and communities to support increased uptake of reduced-sodium salts by consumers and food companies. Read more here.