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 […]
Dietary Sources of Salt in Low- and Middle-Income Countries
Menyanu E et al recently published a systematic literature review, investigating the dietary sources of salt in low- and middle- income countries (LMICs), published in Environmental Research and Public Health. They reviewed articles that included information on dietary intake of salt using dietary assessment methods, food composition tables, and/or laboratory analysis of the salt content […]
‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure
A 5 week food-based randomised crossover trial by Cashman K et al assessed the effect of including ‘low salt’ bread as part of a reduced-salt diet on blood pressure, markers of bone metabolism and plasma lipids in adults with elevated blood pressure in Ireland. 97 participants were randomly assigned to either the reduced-salt diet or […]
The Healthfulness of the US Packaged Food and Beverage Supply: A Cross-Sectional Study
Baldridge A et al conducted a cross-sectional analysis of US packaged food and beverage supply in 2018 using data from Label Insight’s Open Data, which represents over 80% of the all products over the past 3 years. Nutrition data from over 230,000 products was obtained and healthfulness was assessed by Health Star Rating (HSR) and […]
The Science of Salt: A global review on changes in sodium levels in foods
A global review by Santos JA et al in the Journal of Clinical Hypertension summarised and synthesised the evidence for changes in sodium levels in food products. The review included studies from 2013 to 2018 that were published in the Science of Salt Weekly newsletter, which are identified through a weekly MEDLINE search. 24 relevant […]
Monitoring Sodium Content in Processed Foods in Argentina 2017-2018: Compliance with National Legislation and Regional Targets
Published in Nutrients in June, Allemandi L et al reported on an evaluation of compliance of Argentinean processed foods with national and regional sodium targets. Data were collected on 3674 food products from four stores between August 2017 and May 2018. 864 products could be compared to the Argentinean sodium targets, which were set under […]
“Food and Water is Life!” – Food Forum in Walgett
Following media coverage last year highlighting the high sodium levels in the bore water used by the community, and previous discussions with community members, a Food Forum was held in Walgett, NSW, Australia. It was hosted by Yuwaya Ngarra-li, a community-led partnership between the Dharriwaa Elders Group (DEG) and the University of New South Wales (UNSW). The […]
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). […]
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 […]
Sodium Levels in Packaged Foods Sold in 14 Latin American and Caribbean Countries: A Food Label Analysis
In 14 Latin American and Caribbean countries, Arcand et al investigated the sodium content of 12 packaged food categories, and determined that 82% of foods were already meeting the regional target at baseline, and almost half were already meeting the lower target. More than 90% of products were already meeting the targets for uncooked pasta and […]