Tackling salt consumption outside the home

Caraher, Martin; Hughes, Nick

doi:10.1136/bmj.l1087

Cited by 8 publications

(9 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is some evidence, both in terms of household purchases and consumption data, to suggest that sugar consumption is falling (by 7.3 per cent between 2012 and 2015) (Defra, 2017;PHE & FSA, 2019), including sugar sweetened beverages (PHE & FSA, 2019), but levels of consumption of both remain high (Defra, 2017;Ng et al, 2012;PHE & FSA, 2019). Some evidence also indicates that salt consumption has fallen in the UK, falling 2.4 per cent between 2012 and 2015 (Defra, 2017), but remains above recommended levels (Caraher & Hughes, 2019;Defra, 2017;PHE & FSA, 2019). Consumption of processed foods • UK consumers are generally not meeting the standards recommended for a healthy diet.…”

Section: What People Consume Still Falls Short Of Dietary Guidelinesmentioning

confidence: 99%

Food consumption in the UK: Trends, attitudes and drivers

d'Angelo¹,

Gloinson²,

Draper³

et al. 2020

View full text Add to dashboard Cite

R® is a registered trademark. RAND Europe is a not-for-profit research organisation that helps to improve policy and decision making through research and analysis. RAND's publications do not necessarily reflect the opinions of its research clients and sponsors. Limited Print and Electronic Distribution RightsThis document and trademark(s) contained herein are protected by law. This representation of RAND intellectual property is provided for noncommercial use only. Unauthorized posting of this publication online is prohibited. Permission is given to duplicate this document for personal use only, as long as it is unaltered and complete. Permission is required from RAND to reproduce, or reuse in another form, any of its research documents for commercial use. For information on reprint and linking permissions, please visit www.rand.org/pubs/permissions.

show abstract

Section: What People Consume Still Falls Short Of Dietary Guidelinesmentioning

confidence: 99%

Food consumption in the UK: Trends, attitudes and drivers

d'Angelo¹,

Gloinson²,

Draper³

et al. 2020

View full text Add to dashboard Cite

show abstract

“…To ensure safety of the used technologies, BAs content in treated Ps was analyzed. As high levels of salt in the diet are linked to high blood pressure, which can lead to stroke and coronary heart disease (Caraher & Hughes, 2019), in our study, a different salt content (3.6 and 1.0 g/100 g) was tested in order to represent normal salt and salt‐reduced conditions and to evaluate salt impact on taste perception, texture properties, and color characteristics of produced Ps snack.…”

Section: Introductionmentioning

confidence: 99%

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Gunasekaran

Lėlė

Šakienė

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

show abstract

“…In an editorial in The BMJ in March, Caraher welcomed the DHSC’s proposals to further cut salt levels in food, especially in the out-of-home food sector 78. Tougher policies, he argued, were necessary to make fast food healthier 79…”

Section: Opaque Fundingmentioning

confidence: 99%

Big tobacco, the new politics, and the threat to public health

Gornall¹

2019

BMJ

View full text Add to dashboard Cite

With several Tory leadership contenders sympathetic to its ideology, the Institute of Economic Affairs is closer to power than it has been for decades. In an exclusive investigation, Jonathan Gornall reveals how the organisation is funded by British American Tobacco and has links with senior conservative ministers. After orchestrating a series of attacks on public health initiatives, the IEA may now hold the key to No 10

show abstract

Tackling salt consumption outside the home

Abstract: Tougher policies are required to make fast food healthier

Cited by 8 publications

References 5 publications

Food consumption in the UK: Trends, attitudes and drivers

Food consumption in the UK: Trends, attitudes and drivers

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Big tobacco, the new politics, and the threat to public health

Contact Info

Product

Resources

About