Bread and cereal culprits in salty type 2 diets

BREADS and cereals are the biggest contributors to high salt levels in the diets of people with type 2 diabetes, new Australian research shows.

Researchers from the University of Adelaide and Flinders University monitored the diets of 88 overweight and obese people with type 2 diabetes for four days and found that only one of them was eating less than 4 g of salt a day, the NHMRC target to avoid chronic disease.

The study, which was presented at the Dietitians Association of Australia national conference in Adelaide this week, showed breads and cereals contributed to 23% of the participants’ salt intake, with

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