Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.
Innovation required in risk assessment of nanoparticles The currently existing models and techniques provide insufficient certainties in the assessment of the harmfulness of nanoparticles and nanomaterials to people and the environment.
EC-definition of nanomaterial provides proper basis In recent years, an increasing number of applications and products containing or using nanomaterials have become available.