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Blood pressure news
High levels of salt found in sausages
Many of the nation's most popular sausages are worryingly high in salt, a recent study has found.
Researchers at Consensus Action on Salt and Health (Cash) surveyed 300 fresh and frozen meat, vegetarian and chipolata sausages from the UK's leading supermarkets in May 2011.
Just seven of the 246 meat sausages investigated by the team contained less salt than a packet of crisps.
The researchers warned that by starting the day with two sausages, Britons could be eating half of their daily recommended maximum (6g of salt) in a single meal.
“That there is so much salt still in our sausages is a scandal”,
says Professor Graham MacGregor of the Wolfson Institute of Preventive Medicine, Chairman of CASH and Chairman of the Blood Pressure Association.
“Salt puts up our blood pressure, leading to strokes, heart disease, osteoporosis and kidney disease. We should all be eating less than 6g of salt a day. The UK is leading the world in salt reduction, but whilst there are food manufacturers filling our favourite foods such as sausages with salt, our health is at risk.”
Ironically, the word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.
However, Katharine Jenner, Campaign Director and Nutritionist at CASH says,
“It is possible to eat much less salt by reading the label: we found enormous differences in salt content of sausages, regardless of the flavour, cost or meat content, showing that the hidden salt is completely unnecessary.”
To see the full survey results, click below
Notes to Editors:
For further information, please contact Claire McLoughlin at the Blood Pressure Association’s Press Office on 0208 772 4992 or email email@example.com
- The Blood Pressure Association is the UK’s leading blood pressure charity, providing information and support to people with high blood pressure and raising awareness about the prevention of the condition.
Topics: Research, Lifestyle, High blood pressure