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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction</title><author><name sortKey="Dunford, Elizabeth" sort="Dunford, Elizabeth" uniqKey="Dunford E" first="Elizabeth" last="Dunford">Elizabeth Dunford</name></author><author><name sortKey="Webster, Jacqueline" sort="Webster, Jacqueline" uniqKey="Webster J" first="Jacqueline" last="Webster">Jacqueline Webster</name></author><author><name sortKey="Woodward, Mark" sort="Woodward, Mark" uniqKey="Woodward M" first="Mark" last="Woodward">Mark Woodward</name></author><author><name sortKey="Czernichow, Sebastien" sort="Czernichow, Sebastien" uniqKey="Czernichow S" first="Sebastien" last="Czernichow">Sebastien Czernichow</name></author><author><name sortKey="Yuan, Wen Lun" sort="Yuan, Wen Lun" uniqKey="Yuan W" first="Wen Lun" last="Yuan">Wen Lun Yuan</name></author><author><name sortKey="Jenner, Katharine" sort="Jenner, Katharine" uniqKey="Jenner K" first="Katharine" last="Jenner">Katharine Jenner</name></author><author><name sortKey="Mhurchu, Cliona Ni" sort="Mhurchu, Cliona Ni" uniqKey="Mhurchu C" first="Cliona Ni" last="Mhurchu">Cliona Ni Mhurchu</name></author><author><name sortKey="Jacobson, Michael" sort="Jacobson, Michael" uniqKey="Jacobson M" first="Michael" last="Jacobson">Michael Jacobson</name></author><author><name sortKey="Campbell, Norm" sort="Campbell, Norm" uniqKey="Campbell N" first="Norm" last="Campbell">Norm Campbell</name></author><author><name sortKey="Neal, Bruce" sort="Neal, Bruce" uniqKey="Neal B" first="Bruce" last="Neal">Bruce Neal</name></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">22508978</idno><idno type="pmc">3381762</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3381762</idno><idno type="RBID">PMC:3381762</idno><idno type="doi">10.1503/cmaj.111895</idno><date when="2012">2012</date><idno type="wicri:Area/Pmc/Corpus">001819</idno><idno type="wicri:explorRef" wicri:stream="Pmc" wicri:step="Corpus" wicri:corpus="PMC">001819</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction</title><author><name sortKey="Dunford, Elizabeth" sort="Dunford, Elizabeth" uniqKey="Dunford E" first="Elizabeth" last="Dunford">Elizabeth Dunford</name></author><author><name sortKey="Webster, Jacqueline" sort="Webster, Jacqueline" uniqKey="Webster J" first="Jacqueline" last="Webster">Jacqueline Webster</name></author><author><name sortKey="Woodward, Mark" sort="Woodward, Mark" uniqKey="Woodward M" first="Mark" last="Woodward">Mark Woodward</name></author><author><name sortKey="Czernichow, Sebastien" sort="Czernichow, Sebastien" uniqKey="Czernichow S" first="Sebastien" last="Czernichow">Sebastien Czernichow</name></author><author><name sortKey="Yuan, Wen Lun" sort="Yuan, Wen Lun" uniqKey="Yuan W" first="Wen Lun" last="Yuan">Wen Lun Yuan</name></author><author><name sortKey="Jenner, Katharine" sort="Jenner, Katharine" uniqKey="Jenner K" first="Katharine" last="Jenner">Katharine Jenner</name></author><author><name sortKey="Mhurchu, Cliona Ni" sort="Mhurchu, Cliona Ni" uniqKey="Mhurchu C" first="Cliona Ni" last="Mhurchu">Cliona Ni Mhurchu</name></author><author><name sortKey="Jacobson, Michael" sort="Jacobson, Michael" uniqKey="Jacobson M" first="Michael" last="Jacobson">Michael Jacobson</name></author><author><name sortKey="Campbell, Norm" sort="Campbell, Norm" uniqKey="Campbell N" first="Norm" last="Campbell">Norm Campbell</name></author><author><name sortKey="Neal, Bruce" sort="Neal, Bruce" uniqKey="Neal B" first="Bruce" last="Neal">Bruce Neal</name></author></analytic><series><title level="j">CMAJ : Canadian Medical Association Journal</title><idno type="ISSN">0820-3946</idno><idno type="eISSN">1488-2329</idno><imprint><date when="2012">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><sec><title>Background:</title><p>Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains.</p></sec><sec><title>Methods:</title><p>Data on salt content for products served by six fast food chains operating in Australia, Canada, France, New Zealand, the United Kingdom and the United States were collected by survey in April 2010. Mean salt contents (and their ranges) were calculated and compared within and between countries and companies.</p></sec><sec><title>Results:</title><p>We saw substantial variation in the mean salt content for different categories of products. For example, the salads we included in our survey contained 0.5 g of salt per 100 g, whereas the chicken products we included contained 1.6 g. We also saw variability between countries: chicken products from the UK contained 1.1 g of salt per 100 g, whereas chicken products from the US contained 1.8 g. Furthermore, the mean salt content of food categories varied between companies and between the same products in different countries (e.g., McDonald’s Chicken McNuggets contain 0.6 g of salt per 100 g in the UK, but 1.6 g of salt per 100 g in the US).</p></sec><sec><title>Interpretation:</title><p>The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced. Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation. In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health.</p></sec></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">CMAJ</journal-id><journal-id journal-id-type="iso-abbrev">CMAJ</journal-id><journal-id journal-id-type="publisher-id">9711805</journal-id><journal-title-group><journal-title>CMAJ : Canadian Medical Association Journal</journal-title></journal-title-group><issn pub-type="ppub">0820-3946</issn><issn pub-type="epub">1488-2329</issn><publisher><publisher-name>Canadian Medical Association</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">22508978</article-id><article-id pub-id-type="pmc">3381762</article-id><article-id pub-id-type="doi">10.1503/cmaj.111895</article-id><article-id pub-id-type="publisher-id">1841023</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research</subject></subj-group></article-categories><title-group><article-title>The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Dunford</surname><given-names>Elizabeth</given-names></name><degrees>MPH</degrees><xref ref-type="corresp" rid="c1-1841023"></xref></contrib><contrib contrib-type="author"><name><surname>Webster</surname><given-names>Jacqueline</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Woodward</surname><given-names>Mark</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Czernichow</surname><given-names>Sebastien</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Yuan</surname><given-names>Wen Lun</given-names></name><degrees>MPH</degrees></contrib><contrib contrib-type="author"><name><surname>Jenner</surname><given-names>Katharine</given-names></name><degrees>MPH</degrees></contrib><contrib contrib-type="author"><name><surname>Mhurchu</surname><given-names>Cliona Ni</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Jacobson</surname><given-names>Michael</given-names></name><degrees>PhD</degrees></contrib><contrib contrib-type="author"><name><surname>Campbell</surname><given-names>Norm</given-names></name><degrees>MD</degrees></contrib><contrib contrib-type="author"><name><surname>Neal</surname><given-names>Bruce</given-names></name><degrees>PhD</degrees></contrib><aff id="af1-1841023">From The George Institute for Global Health (Dunford, Webster, Woodward, Neal), The University of Sydney (Dunford, Neal), Sydney, Australia; the Department of Nutrition, University Versailles St-Quentin and A. Paré Hospital, Boulogne-Billancourt, France (Czernichow); the Department of Epidemiology (Yuan), McGill University, Montréal, Que.; Wolfson Institute of Preventive Medicine (Jenner), Queen Mary, University of London, London, UK; Clinical Trials Research Unit (Ni Mhurchu), The University of Auckland, Auckland, New Zealand; Center for Science in the Public Interest (Jacobson), Washington, DC; and Libin Cardiovascular Institute of Alberta (Campbell), the University of Calgary, Calgary, Alta.</aff></contrib-group><author-notes><corresp id="c1-1841023"><bold>Correspondence to:</bold> Elizabeth Dunford, <email>edunford@georgeinstitute.org.au</email></corresp></author-notes><pub-date pub-type="ppub"><day>12</day><month>6</month><year>2012</year></pub-date><volume>184</volume><issue>9</issue><fpage>1023</fpage><lpage>1028</lpage><permissions><copyright-statement>© 1995-2012, Canadian Medical Association</copyright-statement><copyright-year>2012</copyright-year></permissions><abstract><sec><title>Background:</title><p>Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains.</p></sec><sec><title>Methods:</title><p>Data on salt content for products served by six fast food chains operating in Australia, Canada, France, New Zealand, the United Kingdom and the United States were collected by survey in April 2010. Mean salt contents (and their ranges) were calculated and compared within and between countries and companies.</p></sec><sec><title>Results:</title><p>We saw substantial variation in the mean salt content for different categories of products. For example, the salads we included in our survey contained 0.5 g of salt per 100 g, whereas the chicken products we included contained 1.6 g. We also saw variability between countries: chicken products from the UK contained 1.1 g of salt per 100 g, whereas chicken products from the US contained 1.8 g. Furthermore, the mean salt content of food categories varied between companies and between the same products in different countries (e.g., McDonald’s Chicken McNuggets contain 0.6 g of salt per 100 g in the UK, but 1.6 g of salt per 100 g in the US).</p></sec><sec><title>Interpretation:</title><p>The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced. Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation. In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health.</p></sec></abstract></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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