Salt on Food Investigators

Food Investigators is a new 13-part television series on SBS that will investigate food; explore the myths, the hidden nasties, and just what is good, or not good, for us in our diet. The first episode aired on Wednesday the 20th May and investigated salt in our diet, the Paleolithic diet, superfoods and supermarket psychology. Click here to view the episode.

Death by pizza

A new analysis has revealed that 94% of pizzas sold in Australia are overloaded with salt. More about: Death by pizza - A new analysis has revealed that 94% of pizzas sold in Australia are overloaded with salt.

The Science of Salt: Industry innovation and best practice in reducing salt in foods

ILSI SEAR Australia and the Australian Institute of Food Science and Technology are hosting this symposium on the 2nd July 2009 in Sydney. More about: The Science of Salt: Industry innovation and best practice in reducing salt in foods

How much salt are we eating?

Australian adults eat an average of 9 grams of salt each day - much more salt than the 1 gram or so that we need, and far more than is healthy.

AWASH is aiming to reduce salt consumption by Australians to an average of 6 grams each day.

Recently there has been some confusion surrounding correct estimates of current Australian salt intakes.Click here to read AWASH's statement on Australian salt intakes.

AWASH supports the Government's National Preventive Health Task Force in considering tough proposals to improve diets

The Australian Government's National Preventative Health Task Force has released a paper entitled "Australia: the healthiest country by 2020" that includes recommendations such as the consideration of tax incentives and disincentives to encourage the production and consumption of healthier foods.

AWASH believes that the food industry is a key player and should be collaborating with government on this important initiative.

Said Professor Bruce Neal, Chair of AWASH and Senior Director, The George Institute for International Health: "Australians are eating dangerously high levels of salt. Salt reduction and other nutrition initiatives should be seen as a key priority alongside smoking and alcohol prevention. Banning foods is not prudent but tough measures to control the amount of salt in foods should be considered. Kraft and other companies need to do more to reduce salt levels in all foods, including vegemite."

Vegemite contains over 3000mg sodium (7.5grams of salt) per hundred grams - six times the amount in a classified high salt food.

Vegemite on toast or a vegemite sandwich contains about a gram of salt which is around 20% of an older child's recommended daily amount.

For further information on salt in children's foods, and the Australian Food and Grocery Council response to the publication, see the following links:

AWASH report - Salt levels in selected foods commonly eaten by children
Australian Food and Grocery Council Media Release - Taskforce Should Consider Facts - Not Fiction - 8 January 2009

Lower salt, better health

Eating salt can raise your blood pressure, which increases your risk of strokes and heart attacks at any age.

AWASH aims to reduce the amount of salt being consumed by Australians.

Salt aware tips

Prepare food with fresh vegetables for lunch and evening meals.
Make healthy snacks convenient, e.g. have fresh fruit pre-chopped, keep low-fat yoghurt in the fridge, and healthy muffins in the freezer ready to be heated.
Reduce consumption of high fat, high sugar or high salt snack foods.
Keep takeaways and fast foods such as burgers, fried chicken and pizza to an occasional treat.
Include healthier options such as boiled eggs and salad, raw vegetable sticks and fresh fruit pieces in lunch boxes.
Check food labels for salt to compare products, brands and varieties and choose the lower salt options.
Choose low salt foods (< 120mg/100g) where possible and avoid high salt (> 500mg/100g) foods.
Don't add salt to your children's food during cooking and discourage them from adding salt at the table.
Use lemon juice, garlic, vinegar, or herbs and spices as an alternative to salt when cooking.
Avoid stock cubes, soy sauce, mustard, pickles and mayonnaise where possible. At the very least choose low salt varieties.
Limit salty snacks to once a week as a treat.