Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased
The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
Towards a sustainable, healthy future for everyone: EU project INHERIT offers policy solutions
Today, on 10 December a policy toolkit will be presented at the final conference of the European four-year research project INHERIT.
Discussion regarding health-based guidance value of PFOA
The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
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.