News and Events

28 Mar 2017

Salt levels in bread in Australia declined from 2010 to 2017

In support of WSAW 2017, the George Institute for Global Health conducted a survey to look at the salt contents of packaged breads sold in Australia. The study analysed 1439 products from 2010 to 2017 and showed that salt levels in bread and bread rolls had dropped by some 10% throughout the years, however, other commonly eaten bread products still contain excessive amounts of salt.

The results highlight that the government targets for salt levels in bread do work, but there is still a lot to do. Lead author Clare Farrand said,

“The variation in salt levels amongst bread products is huge, which clearly demonstrates manufacturers can produce much lower salt products.”

As a next step, the George Institute is calling on bread manufacturers to reduce the amount of salt in bread to the lowest possible levels, to reduce population level salt intake, and save the maximum number of lives. More information can be found here.

cfarrand

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