Trends in socio-economic inequalities in the Scottish diet: 2001–2009

AbstractObjectiveTo explore the association between diet and socio-economic position for 2007–2009 and investigate trends in socio-economic inequalities in the Scottish diet between 2001 and 2009.DesignUK food purchase data (collected annually from 2001 to 2009) were used to estimate household-level consumption data. Population mean food consumption, nutrient intakes and energy density were estimated by quintiles of an area-based index of multiple deprivation. Food and nutrient intakes estimated were those targeted for change in Scotland and others indicative of diet quality. The slope and relative indices of inequality were used to assess trends in inequalities in consumption over time.SettingScotland.SubjectsScottish households (n 5020).ResultsDaily consumption of fruit and vegetables (200 g, 348 g), brown/wholemeal bread (17 g, 26·5 g), breakfast cereals (16 g, 27 g) and oil-rich (21 g, 40 g) and white fish (77 g, 112 g) were lowest, and that of total bread highest (105 g, 91·5 g) in the most deprived compared with the least deprived households, respectively, for the period 2007–2009. With regard to nutrients, there was no association between deprivation and the percentage of food energy from total fat and saturated fat; however, non-milk extrinsic sugar intakes (15·5 %, 14·3 %) and energy density (741 kJ/100 g, 701 kJ/100 g) were significantly higher in the most deprived households. The slope and relative indices of inequality showed that inequalities in intakes between 2001 and 2009 have changed very little.ConclusionsThere was no evidence to suggest that the difference in targeted food and nutrient intakes between the least and most deprived has decreased compared with previous years.

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Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽

10.3390/nu11061216 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1216 ◽

Cited By ~ 3

Author(s):

Roberta Alessandrini ◽

Feng J. He ◽

Kawther M. Hashem ◽

Monique Tan ◽

Graham A. MacGregor

Keyword(s):

Energy Density ◽

Energy Range ◽

Sugar Content ◽

Saturated Fat ◽

Fat Content ◽

Calorie Intake ◽

Cross Sectional Survey ◽

Cross Sectional ◽

The Mean ◽

Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

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Calibration of the dietary questionnaire for the Canadian Study of Diet, Lifestyle and Health cohort

Public Health Nutrition ◽

10.1079/phn2002362 ◽

2003 ◽

Vol 6 (1) ◽

pp. 79-86 ◽

Cited By ~ 30

Author(s):

Meera G Jain ◽

Thomas E Rohan ◽

Colin L Soskolne ◽

Nancy Kreiger

Keyword(s):

Saturated Fat ◽

Correlation Coefficients ◽

Epidemiological Studies ◽

Canadian Study ◽

Nutrient Intakes ◽

Food Component ◽

Median Correlation ◽

Calibration Study ◽

Total Fat ◽

The Relationship

AbstractObjective:For proper interpretation of results from epidemiological studies that use food-frequency questionnaires (FFQs), it is necessary to know the relationship between reported intakes from the FFQ and true usual intake. In this paper, we report a calibration study conducted to investigate the performance of the FFQ used in a cohort study, the Canadian Study of Diet, Lifestyle and Health.Methods:Over a 1-year period, 151 men and 159 women completed a full set of questionnaires including a self-administered baseline FFQ, three 24-hour diet recalls administered by telephone, and a second FFQ self-administered subsequently. The association between the nutrient estimates derived from the FFQs and the diet recalls was evaluated by calculating deattenuated Pearson's correlation coefficients.Results:The FFQs estimated mean daily nutrient intakes higher than the diet recalls. When the log-transformed and energy-adjusted nutrient intakes from the average of three 24-hour recalls were compared against the baseline FFQ, the following deattenuated correlations were obtained in men and women, respectively: total energy 0.44 and 0.32, total fat 0.64 and 0.68, saturated fat 0.68 and 0.70, dietary fibre 0.65 and 0.44, vitamin E 0.32 and 0.37, vitamin C 0.40 and 0.37, β-carotene 0.34 and 0.29, alcohol 0.74 and 0.67, caffeine 0.81 and 0.76, with a median correlation of 0.49 and 0.53. Correlations between the second FFQ and diet recalls were similar. The correlations between the two FFQs as a test of reliability had a median value 0.64 for men and 0.63 for women for selected nutrients.Conclusions:The study suggests that the FFQ method gives acceptable levels of nutrients or food component estimates, as assessed by this calibration study against diet recalls, when limited to energy-adjusted and deattenuated values.

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Development of a Food-Based Diet Quality Score from a Short FFQ and Associations with Obesity Measures, Eating Styles and Nutrient Intakes in Finnish Twins

Nutrients ◽

10.3390/nu11112561 ◽

2019 ◽

Vol 11 (11) ◽

pp. 2561 ◽

Cited By ~ 3

Author(s):

Masip ◽

Keski-Rahkonen ◽

Pietiläinen ◽

Kujala ◽

Rottensteiner ◽

...

Keyword(s):

Diet Quality ◽

Saturated Fat ◽

Quality Score ◽

Nutrient Intakes ◽

Anthropometric Measures ◽

Food Frequency ◽

Eating Styles ◽

Unit Increase ◽

Food Diaries ◽

Total Fat

We constructed a food-based diet quality score (DQS) and examined its association with obesity measures, eating styles and nutrient intakes. Participants were 3592 individuals (764 dizygotic [DZ] and 430 monozygotic [MZ] twin pairs) from the FinnTwin16 study. The DQS (0–12 points) was constructed from a short 14 item food frequency questionnaire. Anthropometric measures and eating styles were self-reported. Nutrient intakes were calculated from food diaries completed in a subsample of 249 individuals (45 same-sex DZ and 60 MZ twin pairs). Twins were analyzed both as individuals and as twin pairs. The DQS was inversely associated with body mass index (β = −0.12, per one-unit increase in DQS, p < 0.001), waist circumference (β = −0.34, p < 0.001), obesity (odds ratio [OR]: 0.95, p = 0.004) and abdominal obesity (OR: 0.88, p < 0.001), independent of sex, age, physical activity and education. A higher DQS was associated with health-conscious eating, having breakfast, less snacking, fewer evening meals, and a higher frequency and regularity of eating. The DQS was positively correlated with the intakes of protein, fiber and magnesium and negatively correlated with the intakes of total fat, saturated fat and sucrose. Within twin pairs, most of the associations between the DQS with eating styles and some nutrients remained, but the DQS was not associated with obesity measures within twin pairs. The DQS is an easy-to-use tool for ranking adults according to diet quality and shows an association with obesity measures, eating styles and key nutrients in the expected direction.

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The impact of food industry reformulation, innovation and consumer preference on dietary intakes in Ireland: a probabilistic intake model

Proceedings of The Nutrition Society ◽

10.1017/s0029665120003651 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Maeve Cushen ◽

Noel Rogers ◽

Rebecca Barron ◽

Jasmin Wonik ◽

Beata Stanek ◽

...

Keyword(s):

Food Industry ◽

Consumer Preferences ◽

Saturated Fat ◽

Consumer Preference ◽

Rank Test ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Increased Risk ◽

Total Fat ◽

The Impact

AbstractStrong evidence exists linking poor diet to increased risk of overweight, obesity and non-communicable diseases. Reformulation initiatives, whereby the food industry gradually reduces energy, sodium, sugar, fat and saturated fat content of their products, are identified as important strategies to improve dietary intakes. The analysis aimed to examine the impact of voluntary reformulation, changes to products on the market and changes in consumer preferences on dietary intakes in Ireland from 2005 to 2017. Data on composition and volume sales (kg/ year) of products available on the market in 2005 and 2017 were collected from 15 Food Drink Ireland (FDI) member companies via online templates. These products were assigned to appropriate food and beverage groups identified in four Irish University Nutrition Alliance (IUNA) surveys of preschool children (1–4 years), children (5–12 years), teenagers (13–17 years) and adults (18–90 years). Assignment of FDI products to IUNA foods and beverages was carried out using weighted distributions for a given group of foods. The weightings were taken from the sales volumes of similar products relative to one another in a given category in a given year. Monte Carlo simulations were used to run the IUNA survey consumption data with both sets of weighted composition data from 2005 and 2017. The Creme Global intake model was used to estimate daily energy and nutrient intakes for all four populations during 2005 and 2017. The Wilcoxon-signed rank test was used to test for differences between the two years. Changes in both the products available on the market and market share of these products were observed from 2005 to 2017. The nutrient with the greatest intake reduction between the two years for all ages was sugar. Children and teens were the most affected, where total sugar intakes reduced by 3.2g/d and 2.7g/d, respectively. This reduction was primarily driven by the beverage category. There were modest saturated fat intake reductions observed for teens and adults (0.2g/d and 0.5g/d, respectively). Energy, total fat and sodium intakes for all ages remained relatively stable between the two years. This analysis highlights the impact of not only food industry efforts but also consumer choices on nutrient intakes in Ireland. It is worth noting that the data collected predates the sugar tax on sugar-sweetened beverages in Ireland. Reductions in sugar intakes were not compensated by total fat or energy increases.

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Nutrient intake over time in a multi-ethnic sample of youth

Public Health Nutrition ◽

10.1079/phn2002255 ◽

2002 ◽

Vol 5 (2) ◽

pp. 319-328 ◽

Cited By ~ 38

Author(s):

Leslie A Lytle ◽

John H Himes ◽

Henry Feldman ◽

Michelle Zive ◽

Johanna Dwyer ◽

...

Keyword(s):

African American ◽

Nutrition Education ◽

African American Students ◽

Saturated Fat ◽

Childhood And Adolescence ◽

Nutrient Intakes ◽

American Students ◽

Race Ethnicity ◽

Total Fat ◽

Over Time

AbstractObjectives:The purpose of this paper is to present longitudinal data on nutrient intakes of youth with emphases on differences by sex and race/ethnicity. Nutrients selected for examination are those implicated in chronic disease.Design:24-hour dietary recalls were collected from a cohort of third, fifth and eighth graders (n=1874).Setting and subjects:The sample is drawn from the Child and Adolescent Trial for Cardiovascular Health and includes students from California, Louisiana, Minnesota and Texas.Results:Across the total sample, nutrient intakes met recommended levels except that total fat, saturated fat and sodium consistently exceeded recommendations and calcium and iron intake of girls consistently fell short of recommended levels. Nutrient consumption between third and eighth grade differed by sex and race/ethnicity for a number of nutrients. In particular, females' intake of energy from total fat, calcium, iron, folic acid, vitamin A and vitamin D decreased over time relative to males' intakes, controlling for overall energy intake. Compared with the other ethnic/racial groups, African-American students increased their intake of energy from total fat and saturated fat over time.Conclusions:Our results suggest that the diets of youth change over time, and negative trends are more common in females than in males and in African-American and Hispanics compared with Caucasian students. Nutrition education and intervention are needed throughout childhood and adolescence with an emphasis on choosing healthful foods. In addition, greater attention to differential opportunities and reinforcements for females and males, and Caucasian, Hispanic and African-American students is warranted.

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0140 Dietary Macronutrients and Sleep Duration, Sleep Disturbance, and Daytime Fatigue

SLEEP ◽

10.1093/sleep/zsaa056.138 ◽

2020 ◽

Vol 43 (Supplement_1) ◽

pp. A55-A56

Author(s):

M Barker ◽

M St-Onge ◽

A Seixas ◽

W D Killgore ◽

C C Wills ◽

...

Keyword(s):

Sleep Disturbance ◽

Sleep Duration ◽

Sleep Disturbances ◽

Saturated Fat ◽

Daily Consumption ◽

Dietary Recall ◽

Short Sleep ◽

Severe Fatigue ◽

Nationally Representative ◽

Total Fat

Abstract Introduction We examined nationally-representative data on macronutrients associated with multiple dimensions of sleep health. Methods Data were obtained from the 2015–2016 National Health and Nutrition Examination Survey, (N=5,266 adults). Standard 24-h dietary recall procedures were analyzed to establish daily consumption of protein, carbohydrates, sugar, fiber, total fat, and saturated fat. Self-reported habitual sleep duration was categorized as very short (<5h), short (5–6.5h), normal (7-8h), and long (>8h). Sleep disturbance and daytime tiredness/fatigue were self-reported as either none, mild, moderate, or severe. Weighted multinomial logistic regressions with sleep variables as outcome/dependent variable and percent of each macronutrient as independent variable were adjusted for age, sex, race/ethnicity, education, and body mass index. Results Increased protein was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.019) and severe fatigue (RRR=0.06, p=0.020). Increased carbohydrates was associated with an increased likelihood of very short (RRR=61.17, p=0.001), short (RRR=3.96, p=0.017), and long (RRR=2.58, p=0.041) sleep, severe sleep disturbance (RRR=9.37, p=0.010) and fatigue (RRR=7.61, p=0.009). Increased sugar was associated with an increased likelihood of very short (RRR=24.17, p=0.001), short (RRR=3.29, p=0.017), and long (RRR=2.22, p=0.046) sleep, as well as mild (RRR=2.36, p=0.041) and severe (RRR=10.70, p=0.001) sleep disturbance, and severe fatigue (RRR=12.98, p<0.0005). Increased fiber was associated with a decreased likelihood of long (RRR=0.01, p=0.032) sleep and severe sleep disturbance (RRR<0.01, p<0.0005), as well as moderate (RRR<0.01, p=0.026) and severe (RRR<0.01, p<0.0005) fatigue. Increased fat was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.010). Increased saturated fat was associated with a decreased likelihood of very short sleep (RRR<0.01, p=0.017). Conclusion Protein and fiber were associated with better sleep profiles overall and carbohydrate and sugar were associated with worse sleep, as well as increased prevalence of sleep disturbances and fatigue. Support Dr. Grandner is supported by R01MD011600

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The role of unprocessed beef and lamb in the diets of Irish children and teenagers (5–17 years)

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004012 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Jacqueline Lyons ◽

Christopher Cocking ◽

Laura Kehoe ◽

Breige McNulty ◽

Anne Nugent ◽

...

Keyword(s):

Vitamin D ◽

Dietary Intake ◽

Vitamin B12 ◽

Saturated Fat ◽

Dietary Guidelines ◽

Monounsaturated Fat ◽

Nutrient Intakes ◽

Food Composition Tables ◽

Total Fat ◽

Daily Intakes

AbstractIntroductionMeat is a nutrient-dense food that plays a central role in the diets of many children globally, contributing significantly to intakes of energy, protein and a number of essential micronutrients. However, nutritive quality is variable across meat types and cuts, and dietary guidelines across Europe typically encourage the consumption of lean meats whilst limiting the consumption of processed meats. The current work aimed to estimate intakes of unprocessed beef and lamb and their contribution to nutrient intakes in Irish children and teenagers.MethodsAnalyses were based on data from the Irish National Children's Food Survey (NCFS) (2003–2004; 5–12 years; n 594) and National Teens’ Food Survey (NTFS) (2005–2006; 13–17 years; n 441) (www.iuna.net). Both surveys used a 7-day weighed (NCFS) or semi-weighed (NTFS) food record to collect dietary intake data from nationally representative samples of Irish children. Dietary intake data were converted to nutrient data using WISP©, based on UK and Irish food composition tables. Unprocessed beef and lamb was defined as beef or lamb that had not undergone any preserving process other than chilling, freezing or salting, and included beef or lamb dishes that were wrapped in a controlled atmosphere. Meat intakes from composite dishes (e.g. beef lasagne) were estimated following disaggregation of the non-meat components. Statistical analyses were carried out using SPSS© v23.0.ResultsUnprocessed beef was consumed by 79% of children and 83% of teenagers, while unprocessed lamb was consumed by 19% of children and 20% of teenagers. Mean daily intakes of unprocessed beef were 21 g and 34 g in children and teenagers (consumers only), while mean daily intakes of unprocessed lamb were 14 g and 23 g. Unprocessed beef and lamb contributed 5–6% to mean daily energy intakes and contributed the following proportions to daily nutrient intakes in children and teenagers, respectively: protein (11%, 15%), total fat (7%, 9%), saturated fat (7%, 10%), monounsaturated fat (9%, 11%), iron (7%, 10%), zinc (18%, 23%), vitamin A (7%, 7%), vitamin D (12%, 16%), total niacin (9%, 13%), vitamin B6 (6%, 9%), vitamin B12 (15%, 22%), sodium (6%, 7%).DiscussionUnprocessed beef and lamb are valuable sources of nutrients for Irish children and teenagers. Relative to their energy contribution, they contribute higher proportions of a number of important nutrients, such as protein, zinc, vitamin D, vitamin B12 and total niacin, while contributing relatively small proportions of total fat, saturated fat and sodium. This research was funded by Meat Technology Ireland.

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Reformulation and priorities for reducing energy density; a survey on fat content in cakes and biscuits sold in British supermarkets

Proceedings of The Nutrition Society ◽

10.1017/s0029665120003742 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Roberta Alessandrini ◽

Fengjun He ◽

Kawther M. Hashem ◽

Monique Tan ◽

Graham A MacGregor

Keyword(s):

Energy Density ◽

Energy Range ◽

Sugar Content ◽

Saturated Fat ◽

Fat Content ◽

Calorie Intake ◽

Cross Sectional Survey ◽

Cross Sectional ◽

The Mean ◽

Total Fat

AbstractCakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.

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Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

Public Health Nutrition ◽

10.1017/s1368980016001348 ◽

2016 ◽

Vol 19 (16) ◽

pp. 3048-3054 ◽

Cited By ~ 19

Author(s):

Sarah Berkowitz ◽

Len Marquart ◽

Elton Mykerezi ◽

Dennis Degeneffe ◽

Marla Reicks

Keyword(s):

Food Service ◽

Saturated Fat ◽

Nutrient Intakes ◽

Entire Study ◽

Plate Waste ◽

Full Size ◽

Portion Sizes ◽

Waste Energy ◽

Total Fat ◽

The Impact

AbstractObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

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Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Nutrients ◽

10.3390/nu13124225 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4225

Author(s):

Roberta Alessandrini ◽

Mhairi K. Brown ◽

Sonia Pombo-Rodrigues ◽

Sheena Bhageerutty ◽

Feng J. He ◽

...

Keyword(s):

Energy Density ◽

Salt Content ◽

Meat Products ◽

Saturated Fat ◽

Cross Sectional Survey ◽

Cross Sectional ◽

Product Packaging ◽

Nutrient Profile ◽

Total Fat ◽

The Uk

Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products.

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