Healthy Caribbean Coalition - A systematic survey of the sodium contents of processed foods
by Jacqueline L Webster, Elizabeth K Dunford, and Bruce C Neal
ABSTRACT
Background: Processed foods are major contributors to population
dietary salt intake. Parts of the Australian food industry have started
to decrease salt in a number of products. A definitive baseline
assessment of current sodium concentrations in foods is key to
targeting reformulation strategies and monitoring progress.
Objectives: Our objectives were to systematically collate data on
the sodium content of Australian processed food products and compare
sodium values against maximum target levels established by
the UK Food Standards Agency (UK FSA).
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