Salt advocacy

Research into the high salt content of processed foods in New Zealand

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We know that high salt intake is a contributing factor to high blood pressure. We also know that high blood pressure is the number one modifiable risk factor for stroke, so reducing salt intake is key to improving the health of all New Zealanders.

We commissioned the National Institute of Health Innovation at the University of Auckland to explore the state of salt in New Zealand.

Here are our key findings:

Crisps and savoury snacks

crisps and savoury snacks

Download the infographic here. The full report from the National Institute of Health Innovation about crisps and savoury snacks can be found here.

 

Sausages

Salt in sausages infographic

Download the infographic hereThe full report from the National Institute of Health Innovation can be found here.