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.
Tool for risk assessment of nanomaterials in cosmetics Both regulators and manufacturers need to evaluate and manage consumer health risks that may be posed by the use of nanomaterials in cosmetics.