Salt levels in Australian bread still too high
3 December 2010Targets to reduce salt set by Australian bread manufacturers need to be far more stringent, says the Australian Division of World Action on Salt and Health (AWASH).
The calls follow a report by Sydney’s George Institute for Global Health and AWASH that slated the levels of sodium (salt) in Australian bread products. The report found little change in the average salt content of breads from 2007 to 2010, which remained at 434-436 mg/100 g. Bakers Delight was highlighted for having sodium levels in their products that when averaged "stand out as being far above the others".
The report comes as bread manufacturers committed to reduce the salt content of more than 100 bread products to 400 mg/100 g by the end of 2013. The move was part of the Federal Government’s Food and Health Dialogue said a spokesperson for Catherine King, Parliamentary Secretary for Health and Ageing.
Elizabeth Dunford, a research officer at AWASH, said their findings showed the need for more stringent targets, especially considering some manufacturers had already achieved the targets. "The rest of the industry therefore should be able to reduce it to that level – there is no reason technically that they shouldn’t be able to do it right now."
A spokesperson for Bakers Delight said the company was working with AWASH to reduce sodium levels, especially in its higher sodium products. In the last 12 months it had reduced sodium by 15% in its sourdough and soy and linseed ranges, she said.
Last Reviewed: 03 December 2010
- 1. George Institute for Global Health. Sodium content of Australian bread products 2007-2010. November 2010. Sydney: George Institute for Global Health, 2010. http://www.worldactiononsalt.com/media/recent_press_releases/AWASH_Bread_report_2010_FINAL.pdf (accessed Dec 2010).
2. Australian Government Department of Health and Ageing. Nutrition and healthy eating: Category Action Plan - Bread. http://www.health.gov.au/internet/main/publishing.nsf/Content/cat-action-plan-bread (accessed Dec 2010).
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