22 May 2012 - Salt Consumption & Food Reformulation
At this meeting we discussed the evidence that too much salt in the diet can cause high blood pressure (hypertension), which is a key risk factor for the onset of heart disease and stroke. We also discussed the extensive work being carried out to reformulate food products to reduce their salt content. The guest speakers were: Professor Gareth Beevers, a Trustee of the Blood Pressure Association; Luise Kloster, Brand Nutritionist at Premier Foods; and Anne Cadman Head of Strategic Projects, United Biscuits.
Alice Cadman - presentation (451k)