A nutritional audit of more than 700 plant-based foods in Australian supermarkets has found high levels of salt and saturated fat, with researchers also calling for a more up-to-date food database to be used in the country.
The absence of a set of unified guidelines to provide nutrient composition and labelling requirements for all categories of commercially produced complementary foods (CPCF) in Southeast Asia risks confusing consumers, say researchers.
Hypertensive and diabetic patients could benefit from diets prepared using low-sodium salt, with blood pressure significantly reduced following an eight-week intervention, findings from a China study showed.
One-third of toddlers in Australia are consuming excess sodium in their daily diets, with experts stating the situation is so bad that simply reducing snack or discretionary foods intakes is insufficient.
A study by Ajinomoto has revealed that the addition of an umami substance can relieve some of the stress caused by lower food satisfaction in people on a low-sodium diet.
Australian adults are consuming less than optimal amounts of potassium, while sodium intake is higher than recommended, which may lead to a higher risk for cardiovascular diseases (CVD), hypertension and other non-communicable diseases.
The sodium density of fast food in New Zealand has dropped by 7%, but the overall increase in serving size has resulted in higher energy and sodium intake, a group of researchers found.
