Salt content labelling of foods in supermarkets in Finland

Närhinen, Maria; Nissinen, Aulikki; Penttilä, Pirjo‐Liisa

doi:10.23986/afsci.5611

Cited by 14 publications

(8 citation statements)

References 4 publications

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“…One way in which this can be achieved is by clearer salt/sodium labelling. There has been some ambiguity surrounding the labelling of salt/sodium; however, there is evidence to suggest that retailers across Europe are increasingly aware of the need for clearer labelling and have been pro‐active in addressing this issue 37 . With combined efforts from retailers in respect of salt/sodium labelling and the development of reduced salt foods, consumers can then make informed purchasing decisions, which will help towards an improved diet.…”

Section: Discussionmentioning

confidence: 99%

The influence of socio‐economic status on salt consumption in Northern Ireland

Purdy

Armstrong

McIlveen

2002

Int J Consumer Studies

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The long‐established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio‐economic status. Research consisted of a consumer questionnaire (n= 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio‐economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low‐salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low‐salt status.

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Section: Discussionmentioning

confidence: 99%

The influence of socio‐economic status on salt consumption in Northern Ireland

Purdy

Armstrong

McIlveen

2002

Int J Consumer Studies

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“…In 1992, Finland legally established salt content‐based food categories. Thus, in the case of bread, those products with a salt content of more than 1.3% must be labeled as “heavily salted,” whereas those with a salt content of less than 0.7% can be labeled as “lightly salted.” By 1998, a survey of Finnish supermarkets found that only 0.9% of bread was heavily salted, whereas 92.5% was normally salted (salt content of between 0.7% and 1.3%), and 6.6% was lightly salted 136 . Apart from the above‐mentioned salt‐reduction strategies in Finland, this labeling information is considered to have had a marked impact on consumer choice 137 .…”

Section: The Commercial Viewpointmentioning

confidence: 99%

“…By 1998, a survey of Finnish supermarkets found that only 0.9% of bread was heavily salted, whereas 92.5% was normally salted (salt content of between 0.7% and 1.3%), and 6.6% was lightly salted. 136 Apart from the abovementioned salt-reduction strategies in Finland, this labeling information is considered to have had a marked impact on consumer choice. 137 In light of the importance of labeling, it would be important to establish a Europewide symbol to identify those products with a reduced salt content, as based on pre-established limits, which, in the case of bread, could be set to 1%.…”

Section: Product Communication and Informationmentioning

confidence: 99%

Salt in bread in Europe: potential benefits of reduction

Quílez

Salas‐Salvadó

2012

Nutrition Reviews

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Bread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an alternative approach involves partial replacement with other, mainly potassium-based salts, which also counteract the effects of sodium. This replacement should be undertaken on the basis of criteria that maintain the product's sensory profile, and it tends to be more successful in breads with more naturally flavorful taste. The present review was conducted to examine salt intake in Europe and the health problems associated with its excessive consumption; particular focus is placed on the salt content of bread and the effects of its possible reduction and/or correction. The beneficial effects of such changes are highlighted by way of a theoretical calculation in baguette-type wheat bread. European legislation in the field of nutrition and health claims allows the positive aspects of such salt reduction and replacement methods to be stated.

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“…The high salt levels are unattractive to consumers who are demanding healthier foods. It is well known that a lower salt intake enables healthy blood pressure levels to be maintained (Narhinen et al, 1998). However, lower salt levels in these products reduce the amount of exuded protein, which acts as a binding agent and affects the protein aggregation mechanism and the overall quality of the final product (Uresti et al, 2004).…”

Section: Introductionmentioning

confidence: 99%