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Determination of salt content in hot takeaway meals in the United Kingdom

Determination of salt content in hot takeaway meals in the United Kingdom

Jaworowska, Agnieszka, Blackham, Toni, Stevenson, Leonard and Davies, Ian G. (2012) Determination of salt content in hot takeaway meals in the United Kingdom. Appetite, 59 (2). pp. 517-522. ISSN 0195-6663 (Print), 1095-8304 (Online) (doi:10.1016/j.appet.2012.06.018)

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Abstract

High sodium intake is associated with negative health outcomes, including an independent correlation with high blood pressure which increases the risk of cardiovascular disease. A high proportion of sodium intake in the UK is from processed and out of the home food; this includes takeaway food which is increasing in popularity. The aim of the present study was to evaluate salt levels in popular hot takeaway meals. A total of 411 samples of 23 different types of takeaway meals were analysed. Obtained results show the salt content in these kinds of foods is alarmingly high. Comparing medians (interquartile range) for different meal categories, Pizzas contained the highest salt content per portion (9.45 g (6.97–12.83)), followed by Chinese meals (8.07 g (5.47–10.99 g)), Kebabs (6.21 g (4.01–8.35)) and Indian meals (4.73 g (3.61–6.10)). In addition, significant differences in the salt content between meals within the same category were reported. To enable the consumer to meet the UK’s target salt intake, a significant reduction in the salt content of hot takeaway meals should be considered.

Item Type: Article
Additional Information: The 36th annual meeting of the British Feeding and Drinking Group, March 29th and 30th 2012, Brighton, UK
Uncontrolled Keywords: Takeaways; Salt content; Hot meals
Faculty / Department / Research Group: Faculty of Engineering & Science > Department of Life & Sports Sciences
Last Modified: 17 Oct 2016 09:13
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/14235

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