- Title
- Sodium levels in Australian processed foods
- Creator
- Duvernet, Louise
- Relation
- University of Newcastle Research Higher Degree Thesis
- Resource Type
- thesis
- Date
- 1996
- Description
- Masters Research - Master of Philosophy (MPhil)
- Description
- Salt in food is a result of long term conditioning dating back to the day of salt-dried meat. Cultures with diets high in salt have a higher incidence of hypertension. Studies have shown that hypertension can be reduced by a reduction of salt in the diet Manufacturers of processed foods have developed salt reduced and low salt products in response to the Australian Dietary guideline to reduce salt, yet many of these products are not well supported in the market place. Coles, Woolworths, Franklins and Jewels in the Wyong area were surveyed to determine the availability of such products. A survey of consumers in Woolworths indicated that the majority of consumers know that salt is not good for health and yet their preference for regular salted processed food remains strong. As it takes several weeks for a high salt palate to adapt to the flavour of reduced salt foods before they taste acceptable, the consumer needs to be educated in the value of persevering with the apparently less palatable foods for long term benefits. Some consumers who are making an effort to reduce the salt content of the diet are often misguided in their choice of foods, and are easily convinced to purchase products that display a red tick of any sought in the belief that it is the 'healthy heart' symbol. This indicates a need for education in effective product selection. Processed foods tested in 1982 were assessed again to determine the extent to which the food manufacturers have responded to the dietary guidelines apart from the preparation of special products. Indications are that the majority of foods have had their salt level slightly reduced and their potassium level increased to produce foods of a more beneficial electrolyte balance. Processed meats on the other hand were found to have increased their salt level. In the light of food poisoning scares in the processed meat industry in 1995. this result is understandable.
- Subject
- salt; sodium; processed foods; Australia
- Identifier
- http://hdl.handle.net/1959.13/1312480
- Identifier
- uon:22401
- Rights
- Copyright 1996 Louise Duvernet
- Language
- eng
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