Tag: March-May 2021

22 Jun 2021

Staff Profile: Damian Maganja

Damian is a Research Associate and PhD Candidate in the Food Policy Division at The George Institute for Global Health. His PhD research focusses on novel interventions to improve food environments and support healthier dietary patterns, and he is also engaged in broader work on food regulation policy and governance. Before joining the team, he […]

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22 Jun 2021

Packaged food supply in Fiji: Nutrient levels, compliance with sodium targets and adherence to labelling regulations

Published on 19 May 2021 in Public Health Nutrition, Shahid et al. conducted a cross-sectional assessment of compliance to government labelling regulations and the nutrient content (specifically sodium and sugar) of packaged foods sold in selected major supermarkets in Suva, Fiji. Five major supermarkets were surveyed in 2018, with product information collected by taking photographs […]

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22 Jun 2021

Availability, Formulation, Labelling, and Price of Low-Sodium Salts Worldwide

Published in JMIR Public Health and Surveillance on 13 May 2021, Yin X et al. conducted a cross-sectional study to assess the availability, formulation, labelling, and price of low-sodium salts currently available to consumers around the world. A literature review, Google search, online shopping sites search, and inquiry of key informants was conducted. The study […]

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22 Jun 2021

A method to monitor the national salt reduction efforts in Sri Lanka and status of salt, potassium and iodine intake in an adult Sri Lankan community

Published in the Journal of the National Science Foundation of Sri Lanka on 30 April 2021, Jayatissa R et al. undertook a cross-sectional study that aimed to assess the current salt, potassium, and iodine intake of adults using 24-hour urine samples, and identify the best prediction equation to estimate these nutrients from spot urine samples. […]

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22 Jun 2021

Blood pressure Effects of Sodium Reduction

Published on 15 February 2021 in Circulation, Filippini et al. conducted a dose-response meta-analysis of experimental studies, examining blood pressure effects of sodium reduction. The paper focused on trials with a month or more of follow-up, with 24-hour urinary sodium excretion measurements used, with sodium manipulation (i.e. through changes to participants diets or through supplementation), […]

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22 Jun 2021

Stakeholder perspectives on the effectiveness of the Victorian Salt Reduction Partnership

Published in BMC Nutrition on 22 April 2021, Rosewarne E et al. conducted a qualitative study to assess the effectiveness of the Victorian Salt Reduction Partnership and understand stakeholders’ perceptions of the partnership’s effectiveness. Semi-structured interviews were conducted with 14 strategic partnership and 7 food industry stakeholders. The authors concluded that a strategic partnership with […]

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22 Jun 2021

Effects of a reduced-sodium added-potassium salt substitute on blood pressure in rural Indian hypertensive patients: a randomized, double-blind, controlled trial

Published in The American Journal of Clinical Nutrition on 30 March 2021, Yu J et al. investigated the effects of salt substitutes on blood pressure in rural Indian hypertensive patients. In this double-blind randomised controlled trial, 502 participants were randomly assigned to receive either regular salt (control group) or the salt substitute (intervention group). The […]

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22 Jun 2021

Eating less salt could save many lives in Fiji

A report prepared by Health Technology Analysts, in collaboration with the George Institute for Global Health, Fiji National University, The University of Sydney and Deakin University, investigated the potential impact of salt reduction in Fiji. Released on the 14th of May, the report shows that with only minimal investment from the government in reducing salt […]

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22 Jun 2021

Major Australian Supermarket reduces salt in bakery products

One of Australia’s leading supermarkets, Coles, has significantly reduced the amount of salt in more than 40 of its bakery products. Leavened loaves of bread now contain as little as 274mg of sodium per 100g, down from 375mg per 100g in 2019. The reformulation occurred during February 2021, and consumers have not noticed any change […]

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22 Jun 2021

National Salt and Sugar Reduction Initiative (NSSRI)

The New York Health Department convenes the National Salt and Sugar Reduction Initiative (NSSRI), a partnership of over 100 local, state, and national health organizations. Initially, the initiative focused on salt reduction, setting targets for packaged and restaurants foods. On the 24th of February, they expanded their focus to include sugar by establishing sugar reduction […]

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