Category: Country Update

03 Mar 2021

The threshold of salt taste recognition among a sample of Moroccan population

Published in Nutrition & Food Science on 1st December 2020, Guennoun et al conducted a simple-blind experimental study to determine salt taste recognition and evaluated differences based on gender, body mass index (BMI), and age among 201 Moroccan men and women aged 15 years and older. Conducted during 2018, the study used trained researchers and […]

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03 Mar 2021

Implementing the national strategy of salt reduction in Morocco: the baker´s perspective

Published in the Pan African Medical Journal on 11th December 2020, Bouhamida et al conducted a quantitative exploratory study to examine the knowledge of bakers about the national strategy of salt reduction and evaluate their current contribution and future commitment in implementing the specific recommendation related to salt reduction in bread. 432 bakeries participated in […]

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28 Jan 2021

A Decade of Food and Nutrition Policy in Portugal (2010-2020)

Published in the Portuguese Journal of Public Health on the 29th of October 2020, Graca, Gregorio and Freitas reviewed food- and nutrition-related policies and progress in Portugal over the last decade. The authors reflected on the main strategic documents, namely “The Platform against Obesity” (2007 – 2011), the “Promotion of Healthy Eating” (2012 – present) […]

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09 Nov 2020

The UK has new salt targets to be met by 2024

In September 2020, Public Health England published the 5th set of voluntary salt reduction targets for the UK, to be achieved by 2024. The salt targets cover 84 specific food categories, 8 more than the 2017 targets. Where there was scope for further reductions, the new targets are progressively lower than previous ones. For the […]

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11 Sep 2020

MONGOLIA: Raising salt awareness in the western region of Mongolia

Mean estimated population salt consumption in the western region of Mongolia is 15.4 g/day; triple the World Health Organization’s (WHO) recommended daily maximum of 5 g/day and much higher than the national average of 11.1 g/day. To tackle this disparity, Mongolia has implemented several activities in line with the framework, “Improving knowledge and awareness on […]

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17 Jun 2020

Assessing the Healthy Food Partnership’s Nutrient Reformulation Targets in Australia

Published in Nutrients, Rosewarne et al conducted a comparison study to assess whether the Healthy Food Partnership’s (HFP) proposed reformulation targets for 36 food categories, aiming to improve the overall quality of the food supply, were feasible and appropriate or whether more stringent targets were feasible. Using FoodSwitch as the nutrient composition database, a total […]

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17 Jun 2020

Progress on Sodium Reduction in South Korea

A study recently published by Hye-Kyung Park et al has reviewed sodium reduction progress in South Korea. A National Plan to Reduce Sodium Intake was implemented in South Korea in 2012, this plan has the aim of reducing population sodium intake by 20% by 2020 (3,900 mg/d) by a range of intervention activities including; consumer […]

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17 Jun 2020

High sodium intake and low potassium intake in China

A study by Shufa Du et al has found that sodium intakes remain high, and potassium intakes remain low in China. Authors utilised data on 29,926 adults from the China Health and Nutrition Survey and compared data from 1991 and 2015. Intakes of sodium and potassium from these surveys are estimated from 24-hr diet recalls. […]

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05 Apr 2020
From left to right: Dr Praveen Devarsetty, Dr Claire Johnson, Dr Annet Hoek, Dr Thout Sudhir Raj, and Spoorthi Nidhuram

Formative Research to inform a behaviour change Salt Reduction Intervention in India (SRII) Project

The SRII project is a community-based salt reduction behaviour change intervention in India, funded by Resolve To Save Lives. Dr Claire Johnson and Dr Annet Hoek recently travelled to India to support colleagues at The George Institute offices in Hyderabad to undertake formative research activities in Siddipet, Telanagana: a small rural town approximately 2.5 hours’ […]

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