Public Health Benefit in Reducing Salt in Bread

Public Health Benefit in Reducing Salt in Bread

Posted on October 7, 2012 by admin in Research
PRICELESS SA published research in the South African Medical Journal in September 2012, showing that decreasing the content of salt in bread will save lives from stroke caused by high blood pressure and will also save money. This information was some of the key evidence used to justify the decision by the SA Minister of Health to regulate the salt content of processed foods. The regulations were passed in March 2013.
Read more on the PRICELESS website.
S Afr Med J 2012;102(9):743-745. DOI:10.7196/SAMJ.5832
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