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Published VersionCC BY V4.0, Open Access
Journal article
Australian Ready Meals: Does a Higher Health Star Rating Mean Lower Sodium Content?
Nutrients, Vol.14(6), pp.1-8
2022
PMID: 35334926
Abstract
Ready meals are typically a high sodium product and excessive sodium increases the risk for chronic disease. The study aimed to explore the association between sodium content, Health Star Rating (HSR) and the Healthy Food Partnership (HFP) sodium reduction target for ready meals. Median (IQR) sodium content in mg/100 g and mg/serving were determined overall and for each subcategory (ambient, chilled and frozen). Wilcoxon rank sum test was used to compare the sodium content between ready meals with and without HSR. The Jonckheere trend test was used to assess presence of trend in sodium content by HSR categories. In total, 631 ready meals were included and 311 (49%) met the HFP sodium target (<250 mg per 100 g). The percentage of products displaying the voluntary front-of-pack HSR was 52% and of these, 82% had a star rating >= 3.5. A lower median sodium content (mg/100 g) was consistently observed for products with HSR compared with products without HSR (all p's < 0.05). Except for ambient ready meals, a trend was observed where the higher the HSR category, the lower the sodium content (p < 0.001). A higher proportion of the products with HSR >= 4 met the HFP sodium target for ready meals.
Details
- Title
- Australian Ready Meals: Does a Higher Health Star Rating Mean Lower Sodium Content?
- Authors
- Alyse Davies (Corresponding Author) - The University of SydneyJoseph Alvin Santos - The George Institute for Global HealthEmalie Rosewarne - The George Institute for Global HealthAnna Rangan - The University of SydneyJacqui Webster - The George Institute for Global Health
- Publication details
- Nutrients, Vol.14(6), pp.1-8
- Publisher
- MDPI AG
- Date published
- 2022
- DOI
- 10.3390/nu14061269
- ISSN
- 2072-6643
- PMID
- 35334926
- Copyright note
- © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
- Data Availability
- The datasets used and/or analysed during the current study available from the corresponding author on reasonable request.
- Organisation Unit
- School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991104123102621
- Output Type
- Journal article
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