VicHealth study sparks call for tougher regulation of salt targets for manufacturers of prepared chilled and frozen meals

The average salt content in chilled ready meals has increased by 31% since 2010, prompting nutritionists to call for tougher salt reduction targets aimed at food manufacturers.

A study published by the George Institute for Global Health and VicHealth on Tuesday examined the salt content of 1,478 ready meals including chilled, frozen and shelf meals. Not included were pre-prepared fruit or vegetable-only salads, sandwiches, side dishes, marinated meats, pizza and processed meats such as pies and sausage rolls.

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