Next Article in Journal
Demand and Supply Side Barriers that Limit the Uptake of Nutrition Services among Pregnant Women from Rural Ethiopia: An Exploratory Qualitative Study
Previous Article in Journal
The Relationship between Generalized and Abdominal Obesity with Diabetic Kidney Disease in Type 2 Diabetes: A Multiethnic Asian Study and Meta-Analysis
Open AccessArticle

Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

The George Institute for Global Health, The University of New South Wales, Sydney, NSW 2006, Australia
Victorian Health Promotion Foundation (VicHealth), 15-31 Pelham Street, Carlton, VIC 3053, Australia
Heart Foundation, Level 2, 850 Collins Street, Docklands, VIC 3008, Australia
Author to whom correspondence should be addressed.
Nutrients 2018, 10(11), 1686;
Received: 11 October 2018 / Revised: 31 October 2018 / Accepted: 31 October 2018 / Published: 5 November 2018
High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems. View Full-Text
Keywords: sodium levels; processed meat; food reformulation; Australia sodium levels; processed meat; food reformulation; Australia
MDPI and ACS Style

Sparks, E.; Farrand, C.; Santos, J.A.; McKenzie, B.; Trieu, K.; Reimers, J.; Davidson, C.; Johnson, C.; Webster, J. Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017. Nutrients 2018, 10, 1686.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop