Tag: February-April 2019

10 Apr 2019

Staff Profile: Dr Kathy Trieu

Kathy Trieu is a Research Fellow with a background in public health nutrition at the George Institute for Global Health, where she leads policy-oriented research related to improving the nutrition of populations for the prevention of noncommunicable diseases. Kathy was recently awarded her PhD (January 2019) from the University of Sydney, Faculty of Medicine and […]

Continue Reading
10 Apr 2019

Potential use of salt substitutes to reduce blood pressure

Farrand et al. published a commentary outlining the potential use of salt substitutes to complement existing salt reduction strategies. Salt substitutes offer an opportunity to further reduce population salt intake and also increase potassium intake, which will reduce population blood pressure and assist in preventing and managing hypertension. They recommend governments consider promoting and subsidising […]

Continue Reading
10 Apr 2019

Fact sheet and call to action on dietary sodium in Canada

Hypertension Canada released a ‘Fact sheet and call to action on dietary sodium’ in January, which received widespread support from Canadian health and scientific organizations. The fact sheet highlights the risk of high sodium intakes, the importance of population sodium reduction, and opportunities for sodium reduction in Canada. The call to action comprises 10 priority […]

Continue Reading
10 Apr 2019

Iodine fortification of foods and condiments, other than salt, for preventing iodine deficiency disorders (Review)

Santos et al. recently published a Cochrane Review, investigating the addition of iodine to foods other than salt to prevent diseases caused by inadequate iodine intake. Eleven studies met the authors’ inclusion criteria, seven randomised control trials (RCTs), three cluster non-RCTs and one randomised cross-over study. The majority were carried out in school aged children […]

Continue Reading
10 Apr 2019

Costa Ricans consuming almost twice the recommended amount of salt

Costa Ricans consume almost double the WHO salt recommendations. The Costa Rican Institute for Research and Education in Nutrition and Health (Incenses) have co-ordinated two international events to raise awareness of the issue. In February, a workshop “Application of social marketing in the creation of capacities and the reduction of salt intake in Latin America: […]

Continue Reading
10 Apr 2019

Sodium and Potassium Dietary Reference Intake Values Updates- US

The National Academies of Sciences, Engineering, and Medicine recently reviewed evidence and updated dietary reference intake values for sodium and potassium. Adequate intake (AI) amounts have remained unchanged for 14-50 year olds, and increased slightly for adults over 51 years old. For most children’s age groups the AI has been reduced slightly. The tolerable upper […]

Continue Reading
10 Apr 2019

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

A recent study by Georges C et al. investigated the dough mixing properties and sensory characteristics of white pita bread using three different types of salt (NaCl, Ag-NaCl and NaCl-KCl). For acceptability, the “just-about-right” scale showed 0.9% normal salt (NaCl) was optimal in bread. This “saltiness” could be achieved by the alternative salts, resulting in […]

Continue Reading
10 Apr 2019

Understanding Barriers and Enablers to State Action on Salt: Analysis of Stakeholder Perceptions of the VicHealth Salt Reduction Partnership

A study by McKenzie et al. investigated stakeholder perceptions of the Victorian Salt Reduction Partnership. The Partnership consists of health and research organisations that came together in 2015 to develop an action plan for salt reduction interventions in Victoria, Australia. Fourteen stakeholders were interviewed (12 members of the partnership and two informal collaborators) at the […]

Continue Reading
10 Apr 2019

The Digital Education to Limit Salt in the Home Program (DELISH) Improved Salt-Related Knowledge, Attitudes, and Behaviors in Parents

A study by Khokhar et al. recently published in the Journal of Medical Internet Research highlights the potential use of web-based programs to improve salt-related knowledge, attitudes and behaviours (KAB). This pilot study investigated the effect of a 5-week web-based intervention, comprising online newsletters and text messages, and online KAB surveys, in parents and school-children. […]

Continue Reading
10 Apr 2019

It’s time for ACTION on salt – World Salt Awareness Week (WSAW), 4-10th March

The theme set by World Action on Salt and Health (WASH) for 2019 WSAW was ACTION. This theme emphasised the need to act given the unacceptably high burden of unnecessary ill health and death due to high salt intakes. WASH and supporters called for action from governments, food industry, health charities and non-governmental organisations, and […]

Continue Reading