Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK.

摘要: Objective To investigate the salt (sodium chloride) content in cheese sold UK supermarkets. Study design We carried out a cross-sectional survey 2012, including 612 cheeses available Methods The (g/100 g) was collected from product packaging and nutrient information panels of top seven retailers. Results Salt high with mean (±SD) 1.7±0.58 g/100 g. There large variation between different types within same type cheese. On average, halloumi (2.71±0.34 g/100 g) imported blue (2.71±0.83 g/100 g) contained highest amounts cottage (0.55±0.14 g/100 g) lowest amount salt. Overall, among 394 that had reduction targets, 84.5% have already met their respective Department Health 2012 targets. Cheddar cheddar-style is most popular/biggest selling has number products analysis (N=250). level higher branded compared supermarket own brand cheddar (1.78±0.13 vs 1.72±0.14 g/100 g, p Conclusions high. wide even Despite this, These findings demonstrate much larger reductions added to could be made more challenging targets need set, so can continue lead world reduction.