Salt reformulation in Australia: Bread, cheese and processed meat identified as key targets for reduction Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive public health impacts.
The study was conducted by the George Institute of Global Health, which used modelling analysis to model the potential reductions to Australian household sodium purchases after implementation of the government’s sodium reformulation programme. Nielsen data from 7,188 local households was used for the analysis.
This voluntary sodium reformulation programme is dubbed the Healthy Food Partnership. It is being implemented by the Australian Department of Health (DOH), and aims to