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UK Study Finds Large Variation In Salt Content Between Different, Same Varieties Of Cheese
The salt content in cheese in the United Kingdom “is high, and there is a wide variation in the salt content in different types of cheeses and even within the same type of cheese,” according to research
published in the online journal BMJ Open.
Despite this, 84.5 percent of cheeses have already met their respective 2012 targets, the study noted.
“These findings demonstrate that much larger reductions in the amount of salt added to cheese could be made and much more challenging targets need to be set,” the study added.
Very little work has been conducted looking at the salt content of cheese in the UK, the study noted. The research was carried out to evaluate the salt content listed on the labels of cheese products sold in the UK, report the variability in salt level and assess the salt levels in relation to the Department of Health 2012 salt reduction targets.
Data were collected from product packaging and nutrient information panels.
The survey was designed as a comprehensive survey of all cheeses available in a snapshot in time, using one large outlet for each of the seven main retailers in the UK.
For each cheese, the data collected included the company name, product name, pack weight, serving size, sodium/salt per 100 grams and sodium/salt per portion.
Products were categorized into the following types of cheese: Brie, Camembert, Cheddar and Cheddar style, Cheshire, cottage cheese (plain and with pineapple, chili, pepper, onion and chives), cream cheese (plain and with garlic, herbs, chili, onion and chives, double Gloucester, Edam, Emmental, Feta, goat’s cheese, Blue cheese (produced in the UK), other Blue cheese (not produced in the UK), Gouda, Gruyere, Halloumi, Mozzarella, “Parmesan”-type (Grana Padano, Parmigiano Reggiano and Pecorino Romano), red Leicester, Wensleydale (plain and with fruits), spread and other processed cheese (including singles and string cheeses).
A total of 612 cheese products met the Send more more information