| Autor: |
Alyse Davies, Joseph Alvin Santos, Emalie Rosewarne, Anna Rangan, Jacqui Webster |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Nutrients, Vol 14, Iss 6, p 1269 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2072-6643 |
| DOI: |
10.3390/nu14061269 |
| Popis: |
Ready meals are typically a high sodium product and excessive sodium increases the risk for chronic disease. The study aimed to explore the association between sodium content, Health Star Rating (HSR) and the Healthy Food Partnership (HFP) sodium reduction target for ready meals. Median (IQR) sodium content in mg/100 g and mg/serving were determined overall and for each subcategory (ambient, chilled and frozen). Wilcoxon rank sum test was used to compare the sodium content between ready meals with and without HSR. The Jonckheere trend test was used to assess presence of trend in sodium content by HSR categories. In total, 631 ready meals were included and 311 (49%) met the HFP sodium target (p’s < 0.05). Except for ambient ready meals, a trend was observed where the higher the HSR category, the lower the sodium content (p < 0.001). A higher proportion of the products with HSR ≥ 4 met the HFP sodium target for ready meals. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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