Objective To quantify progress with the initiation of salt reduction strategies around the world
in the context of the global target to reduce population salt intake by 30% by 2025. Methods …

Objective To provide an overview of national salt reduction initiatives around the world, describe
core characteristics and develop a framework for future strategy development. Methods …

Background: Processed foods are major contributors to population dietary salt intake. Parts
of the Australian food industry have started to decrease salt in a number of products. A …

Background: In the United Kingdom, sodium reduction targets have been set for a large
number of processed food categories. Assessment and monitoring are essential to evaluate …

Background: Front-of-pack nutrition labeling (FoPL) schemes can help consumers understand
the nutritional content of foods and may aid healthier food choices. However, most …

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable
diseases. Member States of the World Health Organization have agreed to a …

Background: Chronic diseases are the leading cause of premature death and disability in
the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, …

Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of
evaluation of their nutritional profile and how they compare with non-GF foods. The present …

Background: Front-of-pack nutrition labelling may support healthier packaged food purchases.
Australia has adopted a novel Health Star Rating (HSR) system, but the legitimacy of this …

A food supply that delivers energy‐dense products with high levels of salt, saturated fats and
trans fats, in large portion sizes, is a major cause of non‐communicable diseases ( NCD s). …