Milling & Baking News - December 14, 2010 - 32

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Study: Australia slow to
cut salt levels in bread
SYDNEY, AUSTRALIA - Less than half of the bread
products in Australian supermarket shelves meet the sodium target established by the government's Food and
Health Dialogue, according to a report prepared by researchers at The George Institute for Global Health.
The report, "Sodium content of Australian bread products 2007-2010," examined changes in the sodium levels
in Australian bread products using four years of data
from a branded food composition database established
and updated by the Australian Division of World Action
on Salt and Health (AWASH). Mean sodium levels in
bread products were compared over time and between
major manufacturers.
In addition to finding less than half of the bread products have acceptable salt levels, the report noted overall average sodium levels in Australian bread products
barely have changed between 2007 (434 mg/100 g) and
2010 (436 mg/100 g). Additionally, some manufacturers, including George Weston Foods and Woolworths,
are making significant improvements, but others, such
as Goodman Fielder and Bakers Delight, are not, the researchers noted.
In the case of George Weston Foods, the proportion of
bread meeting the 400 mg/100 g target was 96% in 2010,
up sharply from 19% in 2007. Meanwhile, the proportion
of bread meeting the target fell to 21% in 2010 for Goodman Fielder, down from 44% in 2007.
"These data provide no evidence of a coordinated effort
to reduce salt levels across the bread manufacturing industry," the researchers said. "The efforts of one company
are being offset by the inaction of another. These findings
do not inspire confidence in the current approach to salt
reduction in bread, which relies upon voluntary action
by industry. It is particularly concerning that despite the
Food and Health Dialogue making salt reduction a priority and bread a first target, there appears to be little progress. If the voluntary approach advocated by industry and
supported by government cannot deliver salt reduction,
then regulation will be required."
The Food and Health Dialogue was established in 2009
so that the Australian government, industry and public health groups could work collaboratively to address
poor dietary habits and promote healthier food choices
for all Australians. Salt reduction - specifically in bread
and breakfast cereals - was identified as an initial target
of the Food and Health Dialogue.
Bruce Neal, senior director of The George Institute for
Global Health, said the report's findings are particularly
disconcerting considering the progress being made to reduce salt intake in the United States, United Kingdom
and Canada over the past five years.
"Government and industry here in Australia seem intent on very slowly re-inventing the wheel rather than
learning from what has been successfully achieved in other countries," Mr. Neal said. "This is going to cost a lot of
money and a lot of lives. The Food and Health Dialogue
should be urging food companies to reduce salt levels in
foods in line with the targets already set overseas and then
work with the Australian industry to consider Australian
specific targets for the few product categories that might
require a different approach in Australia."
For the full report, visit www.georgeinstitute.org.au. MBN
bakingbusiness.com / world-grain.com

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Milling & Baking News December 14, 2010 / 29

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Milling & Baking News - December 14, 2010

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