Category: News

17 Jun 2020

A dose-response: reduction of blood pressure by restricting dietary sodium intake

Huang et al conducted systematic review and meta-analysis published in British Medical Journal that examines the dose-response relationship between a reduction in dietary sodium and change in BP. Measured using the gold standard, each 50mmol reduction in 24-hour sodium excretion was associated with a 1.10 mm Hg reduction in SBP and a 0.33 mm Hg […]

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17 Jun 2020

High blood pressure doubles risk of death from COVID-19

Gao et al conducted a retrospective observational study examining the increased risk of death caused by COVID-19 in China in hypertensive patients. Researchers from China and Ireland analysed data from 2899 COVID-19 patients in Xijing Hospital, China, between the 5th of February and 15th of March. After adjusting for confounding factors, they found a 2.12-fold […]

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17 Jun 2020

FoodSwitch: State of the Fast Food Supply

A survey on the state of the fast food supply in Australia by The George Institute for Global Health found 60 out of 144 fast food combo meals exceeded sodium targets; 23 of these were from Red Rooster and 18 from Hungry Jacks. The sodium targets were benchmarked per serving against the Australian Government’s Suggested […]

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17 Jun 2020

Farewell, Clare Farrand!

After four and a half years of working with us as Senior Project Manager and Public Health Nutritionist at The WHO Collaborating Centre on Population Salt Reduction, Clare Farrand has moved to WHO EURO to support work on salt reduction. Clare travelled to Sydney to join the George Institute for Global Health in June 2015, […]

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12 Jun 2020

Salt substitution may prevent half a million deaths from CVD in China

A modelling study conducted by Markland et al from The George Institute has found that replacing regular salt with potassium-enriched salt could prevent around 460,000 CVD deaths each year in China by lowering blood pressure levels. Mean population sodium intake in China is more than double the WHO-recommended maximum intake limit, mainly from home-cooked meals. […]

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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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30 Mar 2020

Reducing salt in bread to protect from cardiovascular disease in Morocco

In January 2020, Abdelfettah Derouiche presented recent salt reduction research from Morocco at the  European Days of the French Society of Cardiology Congress in Paris. In his presentation he reflected on a five-year awareness raising campaign that aimed to encourage bakeries to reduce the amount of sodium chloride used when making white bread, along with […]

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30 Mar 2020

Researchers Find Formula to Reduce Sodium in Bread

A new low sodium bread dough formula has been developed by researchers from the University of Manitoba and Canada Bread. The sodium content of the bread baked by the researchers was reduced to 380 mg/100g with the new formula, down from an average of 450 mg/100g sodium in regular breads in Canada. They studied how […]

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30 Mar 2020

Savoury Snacks Report

For World Salt Awareness week, The George Institute, in partnership with Heart Foundation and VicHealth, released a report on the salt content of savoury snacks. The report analysed more than 1500 savoury snacks from 2013 to 2019 and found vege-based and legume-based snacks contain alarming amounts of salt. The saltiest vege-based snack, a kale chip, […]

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30 Mar 2020

Salt Awareness Week Activities 2020

World Salt Awareness week took place from the March 9th to 15th. The theme was “Hide and Seek” and global activities aimed to highlight salt “hidden” in processed and packaged food and the difficulties faced by consumers “seeking” lower salt options. People were encouraged to contact food companies to demand less salt in food as […]

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