The adherence of packaged food products in Hyderabad, India with nutritional labelling guidelines.

Background: India is experiencing a nutrition transition with the consumption of processed foods rapidly increasing. Nutrition labels are essential if consumers are to understand the healthiness of these products. The Food Safety and Standards Authority of India have recently introduced regulation defining national nutrition labelling requirements and Codex Alimentarius recommends a global standard.

Salt reduction initiatives around the world.

Objective: To provide an overview of national salt reduction initiatives around the world, describe core characteristics and develop a framework for future strategy development.

Methods: National strategies were identified from existing reviews and from searches of the literature and relevant websites. Standardized information was extracted about governance and strategy development, baseline assessments and monitoring and implementation.

Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households.

Background: In the United Kingdom, sodium reduction targets have been set for a large number of processed food categories. Assessment and monitoring are essential to evaluate progress.

Objectives: Our aim was to determine whether household consumer panel food-purchasing data could be used to assess the sodium content of processed foods.

Consumer awareness and self-reported behaviours related to salt consumption in Australia.

Australians are eating far more salt than is good for health. In May 2007, the Australian Division of World Action on Salt and Health (AWASH) launched a campaign to reduce population salt intake. A consumer survey was commissioned to quantify baseline aspects of awareness and behaviour related to salt and health amongst Australians.

A systematic survey of the sodium contents of processed foods.

Background: Processed foods are major contributors to population dietary salt intake. Parts of the Australian food industry have started to decrease salt in a number of products. A definitive baseline assessment of current sodium concentrations in foods is key to targeting reformulation strategies and monitoring progress.