Research into the high salt content of processed foods in New Zealand
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 sausages. Focusing on salt content in sausages, a commonly eaten food in New Zealand, is just one example to highlight the salt content in processed foods.
Here are our key findings:
The full report from the National Institute of Health Innovation can be found here.