With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
With the UK government engaging with industry on new salt reduction targets for 2023, lobby group Action on Salt says it wants more ambitious targets.
Food labelling, media campaigns and population-wide policies such as mandatory reformulation achieve more reductions in salt intake than individual methods such as dietary advice, a review finds.
New research has reversed ideas about the health impacts of a high salt intake diet, and may have implications for salt reduction campaigns throughout Europe - though public health campaigners have called the results "contrived".
Dutch people are still “well above” recommended levels for salt as industry meets salt reduction targets for some foods but not others, according to a recent survey.
Low-salt diets may not be beneficial for everyone and may increase the risk of cardiovascular disease (CVD) and death as the results of a study appear to contradict currently accepted opinion.
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.
Less than 10% of UK adults say they monitor salt intake ‘strictly’, with almost half revealing they do not monitor salt intake at all, according to new data.
Despite overall drops in salt intake over last 10 years, social inequalities in salt intake have hardly changed in the period, say researchers.
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
European salt reduction initiatives have come a long way over the past few years – but what’s working, and what are the next steps?
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.
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 (WCRF).
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, researchers have said.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research.
Moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new Cochrane review.
Low salt diet may increase anxiety levels, suggests rat study
Low levels of salt in the diet may contribute to anxiety and help explain our persistent appetite for salty foods, indicates a new study on rats.
Moderate salt cuts could save billions in healthcare costs
Special edition: Salt reduction
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
Special edition: Salt reduction
In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.
Swedish salt study calls for clearer rules for food industry
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.
Fast food intake may boost salt preference: Study
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
Salt reduction requires regulation, say researchers
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.
Benefits of salt reduction clear, despite brain claim
Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
Denmark’s excessive salt intakes turns focus on food industry
Danish intakes of salt in Denmark are above current recommended levels, with processed foods the main source, according to new findings from Copenhagen.
A little less salt could save 8.5m lives: study
Reducing salt intake around the world by 15 per cent could prevent
almost nine million deaths between 2006 and 2015, says a new
meta-analysis covering 23 countries.
Salt linked to higher blood pressure in kids
Children and adolescents consuming higher levels of salt in their
diets have higher blood pressure, confirms a UK study published
Australian salt campaigners maintain pressure on food manufacturers
The Australian Division of World Action on Salt and Health (AWASH)
has pledged its support to the AMA regarding its stance on the
on-going debate surrounding public salt intake.
Healthy reformulations must not forget microbes
Food reformulations to remove salt and sugar and improve the health
profile of food must factor in the effect on pathogens in the food,
Irish researchers have said.
National salt guidelines ignore WHO advice, says professor
Global salt intake is still too high, according to a leading
academic, and many countries ignore the WHO's advice on a maximum
intake of 5g/day by issuing guidance far in excess.
Salt reduction may have asthma benefits too, says review
Reducing salt intake may affect asthma severity and breathing in
adults with the condition, says a joint Anglo-American review of
Finnish study links salt intake to obesity
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.
Meta-analysis of cutting salt in kids to pile pressure on food industry
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
WASH piles pressure on food makers to cut out salt
A global campaign against salt has been launched today with the
stated aim of preventing over 2.5 million deaths a year.
EuSalt: Why salt restrictions are not necessary
Robert Speiser, director of EuSalt, tells FoodNavigator why he
strongly disputes the need for salt intake restriction guidelines.
MacGregor: Why salt reduction is vital
Graham MacGregor, professor of cardiovascular medicine at St
George's University of London, tells FoodNavigator why the salt
content of food must be reduced.
Food firms agree salt aims in Ireland
Food makers in Ireland agree to reduce salt from food formulations
by 2010, the country's food agency announces this week.
Scientists stake their salt positions
The UK Institute of Food Science & Technology, through its
Public Affairs and Technical & Legislative Committees, has
authorised an updated information statement on salt that replaces
that of September 1999. Read below for...
Salt/blood pressure link questioned
New research in the UK suggests that reducing the salt intake in
people's diets may only have a slight effect on reducing blood
pressure in the long term. Moves by food processors to reduce the
'hidden' salt in foods...