Salt Content in Foods Requires Government Intervention

Added by David Sandercock on November 3, 2010

A findings of study recently published in Heart, a British medical journal, indicated that government control over salt content in foods was preferable to all other solutions.

The study indicated that heart disease and stroke instances fell by 18 per cent under government control.

The study further indicated that the rate fell by 1 per cent during self regulation by food manufacturers and by just 0.5 per cent when individuals were encouraged to be self disciplined.

The study by researchers in Australia spoke in favor of government control to combat diseases. The study indicated that such a move would be beneficial for the masses and would save lots of money in the long run.

Researcher from School Of Population Health, University Of Queensland, Australia indicated that benefits would be more than 20 times only if the government was prepared to intervene.

The study highlighted the fact that 94 per cent of all male and 64 per cent of the female population in Australia consumed excessive salt. This figure was even higher in USA where just one out of ten individuals consumed the right quantity of salt.

Expecting regulation from food manufacturers or from consumers themselves has proved ineffective and this was the primary justification for governmental intervention.