Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data
| Autor: | Ron B. H. Wills, Felicity Zganiacz, Heather Greenfield, Jayashree Arcot, Soumi Paul Mukhopadhyay |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
food label accuracy Salt content Sodium processed foods chemistry.chemical_element lcsh:TX341-641 Snack food Article 03 medical and health sciences Cheese cardiovascular disease Humans Food science sodium food reformulation Sodium reduction Optical emission spectrometry 030109 nutrition & dietetics Nutrition and Dietetics business.industry Australia Sodium Dietary Bread Meat Products chemistry Food processing Fast Foods business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Nutrients Nutrients, Vol 9, Iss 5, p 501 (2017) Nutrients; Volume 9; Issue 5; Pages: 501 |
| ISSN: | 2072-6643 |
| Popis: | The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processed foods were obtained by inductively coupled plasma optical emission spectrometry (ICP-OES) analysis and compared with previously published data. The sodium content between 1980 and 2013 across all products and by each product category were compared. There was a significant overall sodium reduction of 23%, 181 mg/100 g (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|