Australia is “lagging” its global peers in reducing the salt content of foods, according to research published by The George Institute for Global Health.
Last month, the Food and Health Dialogue, a partnership between the Australian food industry and the country’s government, said that salt and saturated fat targets had been set for some 85% of leading brand simmer sauces and 95% of processed meats. Salt reduction targets have also been established for bread and breakfast cereal.
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However, The George Institute claimed that these sodium reduction targets do not go far enough and suggested that the country is “lagging” behind many of the 32 other countries that have introduced national programmes to reduce salt intake.
For example, according to the Australian NGO, governments in the US, UK and Canada have set targets for salt reduction in over 80 different food categories, compared to the nine targets set by the Australian government.
“The new research shows how countries around the world are responding to this evidence by implementing national salt reduction programs. Australia needs to do the same,” lead report author Jacqui Webster said.
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