Category: News

30 Jan 2020

Seaweed flakes as an alternative to table salt?

Seaweed has approximately 85% less sodium than salt while offering important micronutrients such as iodine, potassium, magnesium, calcium, iron and zinc. Seaweed flakes can be added to stir-fries, noodles, and rice or to boost flavour in any dish. The seaweed market was valued at $11.1 billion in 2016 and is growing. There are now ground […]

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30 Jan 2020

“Pass less salt and when you pass it, make it potassium salt”

  In an article recently published in The Hill, author Dr Thomas Frieden (President and CEO of Resolve to Save Lives) discusses the petition to the FDA to change potassium salt labelling regulations. Currently, the FDA requires companies to list potassium salt as “potassium chloride salt”. Frieden suggests that this could discourage people from purchasing […]

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30 Jan 2020

Strengthening Malaysia’s National Salt Reduction Strategy (2015-2020)

Last year Dr Kathy Trieu and Prof Jacqui Webster from The George Institute for Global Health conducted an interim evaluation of Malaysia’s national salt reduction strategy with a view to identifying areas where the strategy could be strengthened. The mid-term evaluation report including the six key recommendations for enhancing implementation is now published on the […]

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30 Jan 2020

Recipients of LINKS grant

The George Institute for Global Health are part of two successful Resolve to Save Lives, LINKS grants this year. The highly competitive grants of over US$2.3million in total will be supporting programs that promote heart health in 18 countries. The George Institute alongside Ministry of Health Malaysia, National University of Malaysia and WHO Office in […]

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30 Jan 2020

Unpack the Salt – Victorian Salt Reduction Partnership

The Victorian Salt Reduction Partnership has shared findings of the consumer awareness campaign, ‘Unpack the Salt’, which ran from 2017-2019. Following the campaign, around 80% of the target audience were able to correctly recall at least one key message unprompted, such as where hidden salt is found in foods. Over the course of the campaign […]

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30 Oct 2019

EFSA establishes sodium and chloride dietary reference values

In September, the European Food Safety Agency (EFSA) published dietary reference values for sodium and chloride. Dietary reference values for the European general adult population were established at 2.0 g sodium (5.0g salt) and 3.1g chloride per day. Values for children and pregnant and lactating women were also established. More information can be found here.

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30 Oct 2019

Salt levels in meat alternatives – Australia

On the 10th of September, the Victorian Salt Reduction Partnership released a report written by The George Institute for Global Health on the salt content of meat alternatives in Australia. The research revealed some meat free products contain up to half a day’s worth of salt in one serve. Meat-free bacon, felafels and meat-free sausages […]

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29 Oct 2019

Scaling-up food policy interventions to reduce NCDs in the Pacific Islands

In August this year National Health and Medical Research Council grants were officially awarded through the Global Alliance of Chronic Disease (GACD) funding round, focused on scaling up interventions to reduce the burden of diabetes and hypertension. The George Institute was awarded funding in partnership with Fiji National University, Deakin University and the University of […]

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29 Oct 2019

Warning labels on salt packages and dispenses – policy statement from the World Hypertension League

The World Hypertension League (WHL) have highlighted the need for a hard-hitting approach to dietary salt reduction given the ongoing burden of disease attributable to a high salt intake. WHL established a coalition of global experts who have called for salt packages and dispensers to carry warning labels highlighting the danger of consuming too much […]

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