期刊
HEALTH PROMOTION INTERNATIONAL
卷 18, 期 1, 页码 51-56出版社
OXFORD UNIV PRESS
DOI: 10.1093/heapro/18.1.51
关键词
food industry; food labels; food supply; salt
In 1997, one of Australia's largest food companies undertook a program of salt reduction in 12 breakfast cereals. The National Heart Foundation's Pick the Tick program criterion (<400 mg sodium per 100 g) was used as a target value where possible. Twelve products were reformulated, with reductions ranging from 85 to 479 mg sodium per 100 g and an average reduction of 40% (12-88%). As a result, 235 tonnes of salt were removed annually from the Australian food supply and five more products were able to carry the tick logo. The impact of the Pick the Tick program in changing the food supply extends beyond those products that are part of the food approval program.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据