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Objective To estimate 24‐hour sodium and potassium excretion in an urban Australian population. Design and setting Cross‐sectional survey of an urban population in Hobart, Tasmania, in 1995. Participants Systematic sample (87 men, 107 women) from the Commonwealth Electoral Roll of people aged 18‐70 years on 30 June 1995 whose residential address was within 10 km of the Hobart General Post Office. Main outcome measure Conformity with the national target for sodium intake for the year 2000 of ≤ 100 mmol/day. Results The target was met by 6% of men and 36% of women. This difference between the sexes was significant (P<0.001), while differences between age groups and socioeconomic levels were not significant. Conclusion Our findings confirm the low level of conformity with the national sodium target reported by the handful of Australian studies over the past decade. Given the major community costs associated with hypertension, our results highlight the need for effective and properly monitored action to reduce sodium intakes.

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Objective: To ascertain (1) whether the taste characteristics of a conventionally-salted (150 mM NaCl) soup can be reproduced in soups of substantially lower NaCl level with the help of added glutamate, and (2) whether calcium diglutamate (CDG) is equivalent to monosodium glutamate (MSG) in its effect on the taste of soup. Design: Cross-sectional, with multiple measurements on each subject. Setting: Healthy university students. Subjects: A total of 107 volunteers, recruited by on-campus advertising. Methods: Subjects tasted 32 soups, with all possible combinations of four NaCl concentrations (0 -150 mM), four glutamate levels (0 -43 mM), and two glutamate types (MSG, CDG). Main outcome measures: Ratings of each soup on six scales (liking, flavour-intensity, familiarity, naturalness of taste, richness of taste, saltiness). Results: A 50 or 85 mM NaCl soup with added CDG or MSG is rated as high as, or higher than, a 150 mM NaCl soup free of added glutamate on five of the six scales (the exception being saltiness). CDG and MSG have equivalent effects. Conclusions: Addition of glutamate allows substantial reductions in Na content of soup, without significant deterioration of taste. CDG and MSG have equivalent effects, but use of CDG permits a greater reduction in Na intake. Sponsorship: We acknowledge the financial support of the International Glutamate Technical Committee (IGTC).

Milk samples from captive potoroos were analysed for composition during weeks 3-25 of the lactation period. During pouch residence, up to week 16, carbohydrate levels were high, ranging from 9 g 100 ml