Tag: April-May 2019

05 Jun 2019

Sodium Reduction: Assessment to Action

The Health Resources in Action team have recently released an online sodium reduction assessment and action tool kit for food services. The aim of the toolkit is to assist the food service sector to conduct their assessment and then turn their results into an action plan. Areas covered include: food service guidelines and standards, food […]

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05 Jun 2019

Salt-Related Knowledge, Attitudes, and Behaviours on Efate Island, Vanuatu

Sparks E et al., published an article in the International Journal of Environmental Research and Public Health, on salt-related knowledge, attitudes and behaviours in a sub-national sample in Vanuatu. They found that salt-related knowledge was high, with over 80% agreeing that too much salt could cause health problems, and that it was ‘very important’ to […]

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05 Jun 2019

Advocacy organisations file a complaint in federal court to Stop USDA’s Weakening of Nutrition Standards for School Meals

In December 2018 in the US, the Trump Administration rolled back nutrition standards for school meals, including sodium and whole grain standards. For sodium, the new rule delayed the date schools had to comply with the first and second sodium reduction target and eliminated the third target. In April 2019, Healthy School Food Maryland and […]

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05 Jun 2019

The Science of Salt: Updating the evidence on global estimates of salt intake

A recent review by Thout SR et al aimed to update the evidence on population salt intake globally, following the 2010 Global Burden of Disease (GBD) study. Studies that measured salt intake using 24-hour urine collection in a nationally representative sample between January 2011 and September 2018 were included. Thirteen studies met the inclusion criteria, […]

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05 Jun 2019

Packaged foods on the Mexican market found to be high in sodium

Nieto C et al., conducted a cross-sectional study to investigate how many products on the Mexican market met sodium benchmark targets. Three benchmark targets were compared against;  targets set by the United Kingdom Food Standards Agency (UK FSA), the Pan American Health Organization (PAHO), and the Mexican Commission for the Protection of Health Risks (COFEPRIS). […]

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05 Jun 2019

Staff Profile: Emalie Sparks

Emalie Sparks is a PhD candidate and Research Assistant at The George Institute for Global Health. She is also an Accredited Practising Dietitian and holds a Master of Nutrition and Dietetics from The University of Sydney. Emalie’s main area of research, and the topic of her PhD, is in institutional nutrition policies and their impact […]

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05 Jun 2019

Impact of salt reduction on health outcomes – modelling study in Cameroon

A modelling study by Aminde LN et al., investigated the potential health impacts of reducing salt intake by the World Health Organization’s (WHO’s) recommended 30% relative reduction in Cameroon. The model predicted a decreased lifetime incidence of ischaemic heart disease, haemorrhagic strokes, ischaemic strokes and hypertensive heart disease, and decreased mortality rates from these causes. […]

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05 Jun 2019

Launch of ‘Reformulation Readiness – a best practice guide for Australian food manufacturers’

On May 3rd 2019, the Victorian Salt Reduction Partnership, consisting of the Victorian Health Promotion Foundation (VicHealth), the Heart Foundation, The George Institute for Global Health and other partners, launched Australia’s first how-to guide for salt reduction in processed and packaged foods, titled ‘Reformulation Readiness: A best practice guide to salt reduction for Australian food […]

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