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Salt reduction 'would curb healthcare costs'

salt

Instructing the food industry to reduce the salt content of processed foods would help to improve the health of the nation.

This is according to researchers from the University of Queensland, who also claimed that spending on healthcare in the future would be reduced by the move.

Published in the journal Heart, the study suggested that regulatory intervention from the government would probably be needed to effect the changes.

However, Sian Porter, consultant dietician and spokeswoman for the British Dietetic Association, said that people are "getting better" at measuring their own daily salt intake.

But she added: "I still think a lot of people need good, clear food labelling, so they can quickly see at a glance the amount of salt in their food.

"We would recommend that people look at the labels and to learn how to read food labels so they can compare food products and so that they can realise if something contains salt."

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Private treatment news : 8 November 2010