Salt research
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Research into the high salt content of processed foods in New Zealand
We know that high salt intake is a contributing factor to high blood pressure. We also know that high blood pressure is the number one modifiable risk factor for stroke, so reducing salt intake is key to improving the health of all New Zealanders.
We commissioned the National Institute of Health Innovation at the University of Auckland to explore the state of salt in New Zealand for prepackaged sauces, crisps, and savoury snacks and sausages. More recently we worked with the University of Auckland and the University of Otago to review how much salt is in nearly 7,000 supermarket products and compared the results against the WHO sodium benchmarks (salt limits). We then modelled the health benefits and health system savings if New Zealand introduced all of the WHO sodium benchmarks.
Here are our key findings:
Salt by numbers 2024
Pre-packaged sauces
Download the infographic here. The full report from the National Institute of Health Innovation about pre-packaged sauces can be found here.
Crisps and savoury snacks
Download the infographic here. The full report from the National Institute of Health Innovation about crisps and savoury snacks can be found here.
Sausages
Download the infographic here. The full report from the National Institute of Health Innovation can be found here.