Processed meat alternatives alarmingly loaded with salt

  • Queen Mary University of London
  • 23 Oct 2018

  • curated by Pavankumar Kamat
  • UK Medical News
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A new product survey carried out across England has revealed that processed meat alternatives, such as meat-free burgers, sausages and mince have alarmingly high levels of salt. The 'Action on salt' survey was conducted by the researchers from Queen Mary University of London.

The findings showed that 53% of all products surveyed had a higher salt content than the average 2017 salt reduction target set by Public Health England (PHE). 28% of products exceeded their maximum salt targets, due to be met by 31 December 2017. Two of the saltiest products evaluated in the survey had more salt per 100 g than seawater. Only 3 of the products had a low salt content (≤0.3 g per 100 g).

Twenty per cent of products included in the survey lacked the colour-coded labelling in front of the pack. About 18% of the products had no mention of portion size, making it difficult for consumers to determine the quantity to be consumed in accordance with their daily salt intake.

Professor Graham MacGregor, Chairman of 'Action on Salt,' said: "Reducing salt is the most cost-effective measure to reduce the number of people dying or suffering from entirely unnecessary strokes and heart disease." Mhairi Brown, nutritionist at Queen Mary’s 'Action on Salt,' added, "This survey drives home the urgent need for Public Health England to reinvigorate the UK’s salt reduction strategy."

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