title: A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia.
abstract: In 1997, one of Australia's largest food companies undertook a program of salt reduction in 12 breakfast cereals. The National Heart Foundation's Pick the Tick program criterion (<400 mg sodium per 100 g) was used as a target value where possible. Twelve products were reformulated, with reductions ranging from 85 to 479 mg sodium per 100 g and an average reduction of 40% (12-88%). As a result, 235 tonnes of salt were removed annually from the Australian food supply and five more products were able to carry the tick logo. The impact of the Pick the Tick program in changing the food supply extends beyond those products that are part of the food approval program.
authors.affiliation: Department of Biomedical Science, University of Wollongong NSW 2522, Australia. peter_williams@uow.edu.au
authors.forename: Peter
authors.initials: P
authors.lastname: Williams
authors.forename: Anne
authors.initials: A
authors.lastname: McMahon
authors.forename: Rebecca
authors.initials: R
authors.lastname: Boustead
mesh_terms: D001315:Australia; D002523:Edible Grain / Q000737:chemistry*; D019649:Food Industry / Q000458:organization & administration*; D005515:Food Labeling; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D007373:Interinstitutional Relations; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage* / Q000032:analysis; D014837:Voluntary Health Agencies
chemical_list: D017673:Sodium Chloride, Dietary