Tag: Reformulation

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 […]

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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 […]

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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 […]

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10 Apr 2019

Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

A study by Sparks et al. assessed the sodium levels of processed meat products in Australian supermarkets and changes over time. Overall, they found a reduction in sodium levels in processed meats for which the government had established voluntary sodium target’s under the Food and Health Dialogue, and no change for other processed meats. They […]

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06 Dec 2018

Australian consultation on targets: The George Institute response

The Australian Government has recently developed 36 draft voluntary food reformulation targets for sodium, sugar and saturated fat, and released them for public consultation. The George Institute for Global Health strongly supports nutrient reformulation as a public health measure to improve diets and population health and welcomed the opportunity to comment on the proposed targets. […]

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