Children are still consuming too much salt, and bakery and snack foods are among the biggest culprits. So claims a new study published in the Journal of the Academy of Nutrition and Dietetics.
Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.
Determining sodium reduction levels must be backed with sound science and the latest IOM report highlights clear gaps in such literature, says the American Bakers Association (ABA).
New research supports significant reductions in sodium from where most Americans are today, but does not justify population-wide reductions below 2,300 mg per day, according to a new report from the Institute of Medicine (IOM).
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in five years.
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
The decision by Unilever to slash the salt content of its
ubiquitous Pot Noodle snack underlines the current trend in the UK
- but is this trend based on sound science or just political
pressure?
The food industry must take responsibility for the continued
excessive consumption of salt, according to professor Graham
McGregor of St Georges University of London.
Recent scientific research does not support the common assumption
that women should lower their salt intake during pregnancy to
reduce the risks for developing pre-eclampsia or oedema, according
to a recent forum.
More than three wholegrain servings per day could reduce the risk
of metabolic syndrome (MetS) and cardiovascular disease (CVD) in
older adults, new research claims.
With wholegrains fast becoming the new health trend, food and
ingredients companies are tripping over each other to launch new
products and marketing strategies in order to cash in on the craze
while interest is high.
Around half a million European children are suffering from health
problems often associated with later life because they are
overweight or obese, a European congress on obesity heard
yesterday.
Food makers are criticised again for the high salt content in food
products as campaign group CASH (Consensus Action on Salt and
Health) publishes new survey saying sandwiches on sale at retail
outlets are so salty they should carry...
The UK's Food Standards Agency (FSA) has called for public sector
caterers and their suppliers to reduce the amount of salt used in
their food production and supplies of processed snacks and foods.
