Australian study finds sodium increase in processed foods

A new study from Australia found the sodium content of more than 28,000 rose nine per cent over the past four years. The worst offenders were oils and sauces and spreads that saw a 16 and 13 per cent increase, respectively. A population consuming nine per cent more sodium would experience a four per cent rise in stroke and heart attacks, said Bruce Neal, the Senior Director of Sydney University’s George Institute for Global Health.

Read the rest of the story online at the Brisbane Times.

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