Tag: August-October 2019

10 Nov 2019

Researcher Profile: Jacqui Webster

I was appointed as Director of the World Health Organization Collaborating Centre on Population Salt Reduction at the George Institute in 2013. I remain committed to supporting countries around the world to meet the global salt reduction targets and am constantly inspired by the innovative efforts of many countries and communities to reduce population salt […]

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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

Pacific Island Health Research Symposium

On the 29th and 30th of August the Fiji National University hosted the Pacific Island Health Research Symposium on the Coral Coast, Fiji. The Symposium was the biggest conference of its kind in Fiji, and included presentations from students and academics from Fiji, neighboring Pacific Island countries, Australia and New Zealand. A diverse range of […]

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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

Use of ‘low-salt’ bread as part of a reduced salt diet important in reducing blood pressure – Ireland

Bread is a major contributor to salt intake in Ireland. Cashman K et al recently published a study in Nutrients investigating the consumption of ‘low-salt’ bread, and its influence on blood pressure. Ninety seven adults participated in a five week cross-over study, which included salt intake estimated from 24-hr urine collections. They found that salt […]

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29 Oct 2019

An evaluation of the sodium content and compliance with sodium reduction targets in Costa Rica

Vega-Solano et al described the sodium levels in packaged foods and assessed the compliance of packaged foods in Costa Rica with national targets from 2015 to 2018. Costa Rica have sodium reduction targets for 6 food categories: Condiments, cookies and biscuits, bread products, processed meats, bakery products, and sauces. They found that there was a […]

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29 Oct 2019

Changing Sodium Knowledge, Attitudes and Intended Behaviours Using Web-Based Dietary Assessment Tools – Canada

Jefferson K et al investigated the use of novel web-based tools to provide tailored feedback regarding sodium knowledge, attitudes and behaviours. 199 individuals took part in the single arm pre- and post- test study, testing the use of the Sodium Calculator and the Sodium Calculator Plus. Sodium related knowledge increased after use of both calculators, […]

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29 Oct 2019

Sodium intake from foods exceeds recommended limits in the Spanish population: The ANIBES Study

Published in Nutrients, Partearroyo et al described the contribution of foods to sodium consumption in the Spanish population from three-day food records. Sodium intake from food was estimated to be 2025mg per day, or 5.06g salt, excluding discretionary salt. The main dietary sources were meat products (27%) and cereal and grain products (26%), followed by […]

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