Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
Nestlé is preparing to adjust its global portfolio in a bid to help consumers eat significantly less salt – as well stay one step ahead of any forthcoming regulatory measures.
Algae could be a valuable replacement to salt in bread but price and negative perception issues must be overcome, according to Pinar Hosafci, Euromonitor International food analyst.
Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by industry.
A new study into the effects of salt intake suggests that people
who reported eating less salt than is recommended by UK and US
government guidelines were 37 per cent more likely to die from
cardiovascular causes than those who ate...
Irish Consumers are still eating twice as much salt as they should
be and bread is one of the biggest culprits, according to a new
scientific report that recommends a UK-style labelling format and
that food firms spend more money...
Public sector caterers and their suppliers are being asked once
again by the Food Standards Agency to reduce the amount of salt
used in their food production and supplies of processed foods.
The UK Food and Drink Federation has launched an action plan to cut
salt in breakfast cereals, soups and sauces. The move follows the
publication by FDF of the first national manufacturers' survey of
salt use in 2000.
Reviewing current science on salt and its effects on health, UK
scientists say that while there is no proven evidence to support
intake restriction guidelines in the general population, no-one
would be disadvantaged by reducing their...
A new survey by the UK's Food Commission finds that the food
industry has done little to tackle the problem of salt in our diets
- in some cases, levels are hardly any lower than they were in the
70's, despite repeated promises...