The sodium content of many simmer sauces and the sodium and saturated fat content of many processed meats will be reduced under a voluntary agreement with leading food manufacturers and retailers, the Parliamentary Secretary for Health and Ageing, Catherine King has confirmed.
The commitment – made between the Australian government’s Food and Health Dialogue and leading manufacturers and retailers, will cover more than 85% of the market share for simmer sauces currently sold in Australia and 95% of the market share for processed meats.
King said: “I commend the efforts of simmer sauce and processed meat manufacturers and retailers for committing to reduce the levels of sodium and saturated fat in their products. Research has found that consuming too much sodium (a major component of dietary salt) is linked to high blood pressure and an increased risk of cardiovascular disease.
“As well, saturated fat consumption contributes to the risk of heart disease by raising blood cholesterol. With processed foods forming the bulk of the food supply for sale in Australia, manufacturers, processors and retailers have an increasingly important role to play in securing the health and well-being of the Australian community.
“What people eat has a major impact on their health. It’s pleasing that the food industry is keen to work with the Government to provide healthier products to consumers.”
This is the second round of targets announced under the Food and Health Dialogue, and follows the commitment by the food industry to reduce the sodium content of leading bread and breakfast cereals sold in Australia.
Source: Department of health and ageing
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