Social and Behavioral Sciences Commons^™

Know Your Noodles! Assessing Variations In Sodium Content Of Instant Noodles Across Countries, Clare Farrand, Karen E. Charlton, Michelle Crino, Joseph Santos, Rodrigo Rodriguez-Fernandez, Cliona Ni Mhurchu, Jacqui Webster

Faculty of Science, Medicine and Health - Papers: part A

Reducing salt intake is a cost-effective public health intervention to reduce the global burden of non-communicable disease (NCDs). Ultra-processed foods contribute ~80% of dietary salt in high income countries, and are becoming prominent in low-middle income countries. Instant noodle consumption is particularly high in the Asia Pacific region. The aim of this study was to compare the sodium content of instant noodles sold worldwide to identify potential for reformulation. Analysis was undertaken for 765 instant noodle products from 10 countries using packaged food composition databases of ultra-processed foods compiled by the Global Food Monitoring Group (GFMG) and national shop survey …