Latest news with #salt
The Independent
2 days ago
- Health
- The Independent
The small menu change that could make people healthier
A study by Liverpool University, published in The Lancet Public Health, found that salt warning labels on restaurant menus effectively encourage healthier food choices among consumers. The research, described as the "strongest evidence to date," indicated that these labels discourage the selection of high-salt options. In an online trial, labels reduced salt ordered by 0.26g per meal, while a real-world trial in a Liverpool restaurant saw a reduction of 0.54g per meal. The warning labels alert diners to dishes exceeding 50 per cent of the recommended UK daily salt limit of 6g and were effective across all age, sex, and education levels. Experts, including the study's lead author, Dr Rebecca Evans and Sonia Pombo from Action on Salt, highlighted the potential of such labelling policies to significantly improve public health and called for salt reduction to be central to UK food policy.
The Independent
2 days ago
- Health
- The Independent
Salt warnings on restaurant menus can encourage healthier choices, study finds
Salt warnings on restaurant menus can encourage consumers to make healthier choices, a first study into the initiative has suggested. Researchers have the 'strongest evidence to date' that UK consumers see warnings on menus to be effective in discouraging them from ordering options that are high in salt, according to the study by Liverpool University published in The Lancet Public Health. Salt warning labels included in the study alerted consumers to dishes exceeding 50% of the recommended UK daily salt limit of 6g. In an online trial with 2,391 UK adults, salt warning labels were perceived by participants as effective in discouraging selection of high-salt items and reduced salt ordered by 0.26g per meal. In a real-world trial at a Liverpool restaurant with 454 participants, labelled menus prompted greater awareness of salt content when ordering and reduced the salt ordered by 0.54g per meal. Across both trials, labels were found to be equally effective regardless of age, sex or education level. Dr Rebecca Evans, the study's lead author, said: 'Our study has found that salt warning labels on menus help people make healthier choices. 'Given that excess salt intake is a leading cause of diet-related disease, this kind of labelling policy could play a vital role in improving population health. 'This study demonstrates that even small nudges at the point of purchase can encourage healthier choices.' The research team said the study was the first real-world randomised controlled trial globally to evaluate salt labelling in a full-service restaurant environment. Sonia Pombo, from Action on Salt, said: 'This important new study adds to the growing evidence that clear and visible salt warning labels on menus can positively influence consumer choices and reduce salt intake. 'Eating out is no longer an occasional indulgence – it's a routine part of daily life. Yet many meals are loaded with salt, often without our knowledge or consent. 'If we're serious about protecting public health and saving lives, salt reduction must be front and centre of the UK's food policy agenda.'
The Guardian
3 days ago
- Health
- The Guardian
Is it true that … natural salt is healthier than table salt?
Flaky sea salt, pink rock salt, fleur de sel … Thanks to a generation of TV chefs sprinkling gourmet seasonings on dishes with flair, it feels instinctive that these natural, premium versions of sodium chloride are somehow healthier than humble table salt. And many of them market themselves that way – claiming that lower levels of processing and higher levels of minerals like potassium and magnesium make them the superior choice. But Sonia Pombo, a registered nutritionist and head of research and impact at Action on Salt, disagrees. 'The evidence linking a high intake of salt to raised blood pressure is very well documented,' she says. (Overconsumption is also linked to an increased risk of stomach cancer, osteoporosis and kidney problems.) 'Some of these companies may try to convince the public they're better,' she says. 'But if you look at the tiny amounts of magnesium or potassium in these salts, it's laughable. If you want micronutrients, eat a piece of fruit.' The benefits of electrolytes, too, are often overstated, she says. Saline drinks can be helpful if you're recovering from a stomach bug or training like an elite athlete on a restricted salt diet. But for most of us? 'They're not really necessary – we're already eating too much salt.' In the UK, adults are advised to consume no more than six grams of salt a day. The most recent figures show we eat 40% more than that – but even six grams isn't a target to aim for, Pombo says. 'We can survive and thrive on as little as one gram per day.' If you're worried about how much salt you use, the only 'better' kind is low-sodium salt. The real answer is to gradually reduce consumption – slowly, so you don't notice the difference. Cook at home more often and beware of hidden salt in products like bread and sauces.
The Guardian
3 days ago
- Health
- The Guardian
Is it true that … natural salt is healthier than table salt?
Flaky sea salt, pink rock salt, fleur de sel … Thanks to a generation of TV chefs sprinkling gourmet seasonings on dishes with flair, it feels instinctive that these natural, premium versions of sodium chloride are somehow healthier than humble table salt. And many of them market themselves that way – claiming that lower levels of processing and higher levels of minerals like potassium and magnesium make them the superior choice. But Sonia Pombo, a registered nutritionist and head of research and impact at Action on Salt, disagrees. 'The evidence linking a high intake of salt to raised blood pressure is very well documented,' she says. (Overconsumption is also linked to an increased risk of stomach cancer, osteoporosis and kidney problems.) 'Some of these companies may try to convince the public they're better,' she says. 'But if you look at the tiny amounts of magnesium or potassium in these salts, it's laughable. If you want micronutrients, eat a piece of fruit.' The benefits of electrolytes, too, are often overstated, she says. Saline drinks can be helpful if you're recovering from a stomach bug or training like an elite athlete on a restricted salt diet. But for most of us? 'They're not really necessary – we're already eating too much salt.' In the UK, adults are advised to consume no more than six grams of salt a day. The most recent figures show we eat 40% more than that – but even six grams isn't a target to aim for, Pombo says. 'We can survive and thrive on as little as one gram per day.' If you're worried about how much salt you use, the only 'better' kind is low-sodium salt. The real answer is to gradually reduce consumption – slowly, so you don't notice the difference. Cook at home more often and beware of hidden salt in products like bread and sauces.
Zawya
15-07-2025
- Zawya
Oman: Salt harvest spotlights traditional techniques
Basins ranging from 20 to 40 cm deep and varying in size are spread across coastal plains. While temperatures remain high, salt extraction is currently underway in large quantities along Oman's coastal areas, stretching from Al Batinah Plain to the Wilayat of Mahout. Production typically declines by November as temperatures drop. Basins ranging from 20 to 40 cm deep and varying in size are spread across these coastal plains. They are filled with seawater, which undergoes natural evaporation to produce salt. The harvested salt is then dried, purified of impurities and stored in cloth or plastic bags before being distributed to local markets. The entire process of drying and collecting salt takes about two weeks during summer, extending to around a month in winter. Consequently, summer is considered the ideal season for salt production, with peak temperatures accelerating evaporation. Sources indicate that summer salt extraction in the Wilayat of Qurayat alone can reach up to 400 tonnes per month. Other notable traditional production sites include Jaalan Bani Bu Ali, Masirah and Mahout, where large quantities of high-quality salt are also produced. Omani researcher Saleh al Farsi highlights that, historically, salt was transported on donkeys and camels to local markets and exported by sea on wooden ships to ports in India and East Africa. Salt has always been a staple commodity of significant economic value, used extensively in fish preservation and consistently in demand from manufacturing industries, particularly petroleum and chemical sectors. Each salt basin yields approximately 35 kg. The Duqm Salts Factory, located around 80 km from Duqm Port, is the first of its kind in Oman. It produces raw and industrial salt for companies operating in oil fields. According to sources, the factory currently meets 22 per cent of local demand and approximately 70 per cent of the oil fields' needs for high-quality industrial salt. These sprawling basins, with their striking white mounds and prepared containers, often draw the attention of visitors and tourists. Workers in these fields have expressed concerns about the impact of urban expansion on this traditional industry. They urge the relevant authorities to prioritise preserving this heritage, which they consider an integral resource supporting the national economy. 2022 © All right reserved for Oman Establishment for Press, Publication and Advertising (OEPPA) Provided by SyndiGate Media Inc. (
