Salt research
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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.
Here are our key findings:
Pre-packaged sauces
Download the infographic here. The full report from the National Institute of Health Innovation about pre-packaged sauces can be found here.
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
Download the infographic here. The full report from the National Institute of Health Innovation can be found here.