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Big Breakfast May Help with Weight Loss (August 2013)
Eating breakfast as the biggest meal of the day may help with weight loss….
Salt Reduction Won’t Affect Safety in Broths and Ready Meals (June 2013)
Microbiological safety of broths and ready meals is not significantly affected by up to 50% salt reduction….
Given the importance of high sodium diets as a risk factor for disease burden (ranked 11th in importance in the Global Burden of Disease Study 2010), we aimed to determine the feasibility of low-sodium diets that were also low-cost, nutritious and (for some scenarios) included familiar meals…
Sodium Reduction: It’s Complicated (May 2013)
Sodium Reduction: It’s Complicated…
Nutritionally Adequate Diet and the 2010 Sodium Guidelines (April 2013)
Compliance with dietary guidelines means incorporating multiple foods and nutrients into everyday diets…
Clear labelling of salt in food is necessary to increase consumer awareness (April 2013)
Salt reduction still still needs clearer labelling across the board…
Is population wide salt reduction necessary? (April 2013)
Can some people safely consume more salt than others?…
Salt Reduction Report on Policy (April 2013)
European salt reduction initiatives have come a long way over the past few years – but what’s working, and what are the next steps?
Can We Solve the Dietary Sodium Conundrum? (April 2013)
Achieving lower dietary sodium intake might be impossible without drastic changes in the typical American diet…
Less salt and more potassium urged to cut heart disease and stroke risk (April 2013)
Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal…
WHO outlines variety of salt reduction strategies across Europe (April 2013)
The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies…
High salt intake causes 2.3 million deaths per year (April 2013)
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally…
New salt reduction targets for industry announced (March 2013)
The UK government has announced that it will roll out new voluntary food industry targets for salt reduction…
Research unravels more mechanisms behind taste perception (March 2013)
ATP, is an important neurotransmitter in the brains perception of sweet, bitter and umami tastes…
Excess salt may drive development of autoimmune diseases (March 2013)
Excess salt may drive development of autoimmune diseases…
Reducing Sodium in US May Save Hundreds of Thousands of Lives (Feb 2013)
Less sodium in the U.S. diet could save 280,000 to 500,000 lives over 10 years…
WHO Issues New Guidance on Dietary Salt and Potassium (Feb 2013)
Adults should consume less than 2,000 mg of sodium, or 5 grams of salt, and at least 3,510 mg of potassium per day, according to new guidelines issued by the World Health Organization…
Too much salt could mean to too little calcium, say researchers (August 2012)
High dietary intake of sodium could lead to depletion of calcium in the body, according to new research…
Slashing salt could prevent stomach cancer (July 2012)
Reductions in salt intake, coupled with better labelling of salt levels in foods, could help to slash stomach cancer rates by 14%, according to new data compiled by the World Cancer Research Fund…
Dietary salt intake linked to gastric cancer risk (Feb 2012)
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction…
CASH recognises bread industry efforts on salt reduction (September 2011)
UK research finds that in-store bakery breads are higher in salt content than equivalent supermarket packaged bread…
European scientists asked to help UK bakeries cut salt useage (September 2011)
European scientists and reasearch institutes have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary and other foods…
Strategies for sweetening beverages (August 2011)
Independent of whether you’re talking about soft drinks, other beverages or snacks, there’s a fair argument that in countries that consume a lot of sugar, you see a higher incidence of obesity and diabetes…
(August 2011)
With the media continually reporting that Americans consume too much salt, keeping sodium content low is a priority for most food designers…
Older adults with high salt diet and too little exercise at risk of greater cognitive decline (August 2011)
While low sodium intake is associated with reduced blood pressure and risk of heart disease, this is believed to be the first study to extend the benefits of a low sodium diet to brain health in healthy older adults…
Salt reduction must become global priority (August 2011)
Lowering daily salt intake has potential to save millions of lives by reducing heart disease and strokes…
70% of eight month old babies consumer more than the recommended maximum daily allowance of salt (August 2011)
Infants are being fed too much salty processed foods….
Lancet rubbishes Cochrane salt study (August 2011)
New analysis of the Cochrane salt study data proves significant reduction in cardiovascular events with salt reduction…
Shoppers mistakenly belive sea salt contains less sodium (July 2011)
Consumers mistakenly belive sea salt contains less sodium than table salt…
UK DOH dietary survey findings are positive (July 2011)
UK Departement of Health dietary survey findings are generally positive…
Salt lobby opposes EU’s absurd labelling measures (July 2011)
EUSalt admits battle is lost to prevent EU wide salt labelling…
High salt combined with low potassium consumption increases risk of CVD (July 2011)
High sodium intake especially when combined with low potassium intake is associated with increased risk of cardiovascular disease and mortality….
Efforts to cut Consumer Salt Intake need a Wider Solution (July 2011)
Given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home…
Snacking Adds 580 Calories Daily (June 2011)
Eating snacks and drinking beverages outside of a regular meal accounts for more than 25% of American’s daily caloric intake…
MSG linked to weight gain (June 2011)
Consumption of the flavour enhancer monosodium glutamate (MSG) is positively associated with weight gain, independent of energy intake, says new research…
Glutamate improves taste of low salt soup (June 2011)
Calcium di-glutamate (CDG) could be used make soups with reduced salt levels more palatable, claims new research…
Savoury smells could help to slash salt (May 2011)
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride….
80% of American concerned about weight (May 2011)
Eighty percent of U.S. adults aged 18 and older are conscious about their weight, and 54 percent want to shed pounds by exercising, cutting back on sugar, using low calorie or reduced sugar products, and restricting portions size….
High Potassium to Sodium Ratio may reduce risk of cardiovascular disease (May 2011)
Consuming twice as much potassium as sodium can halve the risk of dying from cardiovascular disease…
Lowering Sodium in Baked Goods (May 2011)
Sodium in baked goods can be significantly reduced by using several strategies concurrently.
Benefits of sodium reduction questioned (May 2011)
Reasearchers have questioned the link between hypertension and sodium in what appears to be a flawed paper.
Salt or Sodium Labelling (May 2011)
Use of the term salt or sodium differs in Europe and the USA.
Health Effects of Low Sodium Offers Misunderstood
(April 2011)
Many Americans are confused about low-sodium food choices and don’t know the primary source of sodium in American diets.
Lower-Calorie Items Headlining Restaurant Menus (April 2011)
America’s war with obesity and looming legislation that will require restaurant chains with 20 or more units to post calorie counts on menus and menu boards has many restaurants adding lower-calorie items to their repertoire.
Possible Cause of Salt-Induced Hypertension (April 2011)
The inability to explain why salt raises blood pressure in some individuals but not others has hampered the development of a comprehensive theory as to what causes most cases of high blood pressure.
Elevated sodium and anti-stress hormone activity (April 2011)
The elevated sodium level, known as hypernatremia, limited stress responses by suppressing the release of the pro-stress hormone angiotensin II. Conversely, it increased the activity of oxytocin, an anti-stress hormone.
All Americans Consume Too Much Salt (March 2011)
While older Americans consume less sodium than younger adults, all generations consume more sodium than recommended by the new 2010 Dietary Guidelines.
USDA Grant Aims To Curb Obesity in Preschoolers (March 2011)
The University of Illinois, Chicago, received a $950,000 grant from the U.S. Department of Agriculture (USDA) to integrate obesity-prevention strategies to parents and preschoolers with a view to finding a useful format for national rollout.
Potassium levels in blood linked to type 2 diabetes (March 2011)
Lower potassium levels in the blood may help explain why African-Americans are twice as likely to be diagnosed with type 2 diabetes as whites, according to a new study by Johns Hopkins researchers.
Sugar-sweetened drinks associated with higher blood pressure (March 2011)
Soda and other sugar-sweetened beverages such as fruit drinks are associated with higher blood pressure levels.
Fresh move to cut salt in foods (Feb 2011)
The UK Government is urging firms including PepsiCo, McDonald’s, Mars and Pizza Hut to sign a new promise to cut salt and trans-fats in foods.
Cheese Industry Works Together to Address Sodium Challenge (Feb 2011)
The cheese industry will require leadership to identify opportunities to implement process improvements that can minimize variability and ultimately reduce the sodium content in cheese.
Better knowledge needed for salt reduction in cheese (Feb 2011)
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Concerted industry effort needed for sodium reduction (Feb 2011)
In order to cut sodium from American diets food manufacturers must work in unison to reduce sodium in their products…
High salt intake may have immediate effects on circulation (Feb 2011)
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Limiting Salt Intake Benefits Diabetes Patients (December 2010)
Limiting salt intake has a direct positive efect on diabetes patients…
Call for mandatory salt curbs (November 2010)
Forcing food manufacturers to cut salt levels in processed food could help cut heart disease rates…
Six Food Cos. Commit to Cutting the Salt (November 2010)
Six major food companies have joined the National Salt Reduction Initiative, according to the New York City Department of Health and Mental Hygiene.
High-Sodium Diets Harm Heart Patients (November 2010)
Teens Who Reduce Salt Cut Adult Heart Disease by 30% (November 2010)
$1.9 Million Awarded for Sodium Reduction Initiatives (October 2010)
The Centers for Disease Control and Prevention (CDC) awarded $1.9 million in grants for sodium reduction initiatives to five states and communities…
Reducing Sodium, Maintaining Flavor and Functionality (July 2010)
Hypertension problems seem to be going into hyperdrive, as is the push to reduce the sodium content in processed and foodservice foods.
16 Food Companies Join National Salt Reduction Initiative (April 2010)
Sixteen food manufacturing companies have committed to join the National Salt Reduction Initiative, (NSRI) a campaign started by New York City Mayor Michael Bloomberg to reduce salt content in restaurants and packaged foods in the United States by 20 percent over five years.
Americans Concerned About Sodium Content (April 2010)
There is a gap between consumers’ concerns about the amount of sodium in their diets and their consumption of low-sodium and sodium-free foods.
