Monique Tan PhD Student, Queen Mary University of London Why does salt matter in China? Considered “king of all flavours”, salt has played an essential role in the preparation and preservation of foods for thousands of years in China. However, eating too much salt increases the risk of multiple health conditions, especially cardiovascular disease (via... Continue Reading →
Earlier this week the following paper was published, which investigates the potential impact of proposed salt reduction work in the US. Read on for our summary of the findings. Pearson-Stuttard J., Kypridemos C., Collins B., Mozaffarian D., Huang Y., Bandosz P. et al. Estimating the health and economic effects of the proposed US Food and... Continue Reading →
For our first blog post, we turn to Brazil! Brazil set up a salt reduction programme in 2007 which has had a successful decade, due largely in part to the cooperation of the Brazilian food industry. Why is salt reduction needed in Brazil? The Brazilian Household Budget Survey 2008-20091 found that, on average, Brazilian adults consume a... Continue Reading →
