Salt increase in Aussie diets
October 10, 2012
AUSTRALIANS are eating more
salt in their daily diets than they
were three years ago, according to
findings released today by The
George Institute for Global Health.
The study looked at 28,000 food
products and found that, on
average, salt levels increased by 9%
between 2008 and 2011, although
there were significant reductions in
certain categories and by some
food companies.
“The Heart Foundation is very
concerned about hidden salt in our
food, which is why we’re pushing
for salt reductions across
numerous food categories as part
of the Federal Government’s Food
and Health Dialogue,” said Dr
Robert Grenfell, National
Cardiovascular Health Director at
the Heart Foundation.
“The Dialogue’s work in the bread
sector alone is removing around
1,000 tonnes of salt every year.
“That’s been reflected in this
research which shows an eight per
cent reduction in salt in the bread
category,” Grenfell added.
According to the report the
average Australian eats around nine
grams of salt a day, as opposed to
the maximum 6g recommended by
the Heart Foundation for healthy
people and 4g recommended for
those with high blood pressure or
heart disease.
“Cutting the nation’s salt intake by
3g a day would prevent an estimated
6,000 deaths a year from heart
disease and stroke,” said Grenfell.
“Eating too much salt can cause
high blood pressure and increases
the risk of heart disease, the
number one killer of Australian
men and women.
“Most of the salt we eat isn’t
added at the table, it’s hidden in
foods we eat every day like bread,
breakfast cereals, canned food and
pasta sauces,” he added.
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