A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).
Food labelling legislation needs to change if public health messages about salt, sugar and calories are going to be truly understood by consumers at the retail aisle, a consultant in the field has claimed.
Food and drink manufacturers need to halt the “super-inflation” of portion sizes if the global obesity epidemic is to be addressed, a senior innovation director at confectionery giant Mars has claimed.
Despite a positive overall picture and a “fabulous response” from some leading brands to its 20% cross-category sugar reduction target for 2020, Public Health England (PHE) has suggested that some categories are making more progress than others.
People who are overweight and identified as being at higher risk of cardiovascular disease could soon have access to a smartphone app that provides them with advice about swapping to healthier foods, thanks to a collaborative research project involving...
Aspects of diet are often considered in isolation. However, this risks overlooking the likelihood that nutrients and other food components interact, either in the food matrix itself or when the food or meal has been consumed.
Sufficient controls are in place to prevent the sale of energy drinks to children, says the British Soft Drinks Association (BSDA), after a top teachers’ union called for a ban on their sale in schools.
Nutrition scientists must not be “pilloried” for working with industry on research projects that could lead to advances in public health and a reduction in obesity, a leading academic in the field has argued.
Some foods are still too salty, despite falling rates of salt consumption, according to Public Health England (PHE), after research from Consensus Action on Salt and Health (CASH) claimed to reveal “shocking and excessively high amounts of salt” in certain...
Evidence has emerged and more is expected over the next few months to prove that dietary changes using low and very low energy diets in the initial stages of clinical interventions can be used to reverse type 2 diabetes and then sustain it in patients.