Sodium content in ultra-processed foods is at a “staggering” level, says Consumer NZ after testing a selection of foods available from supermarkets.
The consumer advocacy body looked at the nutrition content of six foods, from whole to ultra-processed, and found foods with various processing steps contained higher levels of sodium.
For example, Delmaine Sundried Tomatoes have 735 times more sodium per 100g than fresh tomatoes which have 2mg of sodium per 100g.
A lean, grilled pork medallion has 85mg of sodium per 100g while ultra-processed salami has 1673mg of sodium per 100g of product.
“New Zealand’s supermarket shelves are bulging with ultra-processed products, which are convenient, heavily marketed and tasty so they\’re easy to overeat,” said Belinda Castles, Consumer NZ’s research and test writer.
“Generally, the further a food gets from its original state, the less healthy it is, particularly when it comes to sodium.”
Jo Lambert, CEO of The Stroke Foundation of New Zealand, said a diet high in sodium increases the risk of high blood pressure and is the number one cause of stroke in the country.
The organisation wants government-led “salt reduction targets” to reduce the burden of stroke on communities and ease significant pressure on the health system.
Both Consumer NZ and the Stroke Foundation have been petitioning for the Health Star Rating to be mandatory.
“It is time for us to question whether the food industry is willing and able to meet voluntary targets,” said Lambert.
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