By Charlotte Shipman
A new study into what we are eating has revealed we are still consuming far too much sodium. Most of it is coming from processed foods like cured meats and bread.
Our consumption is not quite as bad as it used to be but it is still a serious health risk.
Sodium intake in New Zealand is up to 48 percent higher than the recommended daily level.
Processed foods, like cured meat and instant noodles, make up around 70 percent of the sodium in our diet.
Food safety scientist Richard Vannoort says high levels of sodium in our diet lends itself to high blood pressure and heart disease. Reducing the amount of processed foods we eat will reduce our sodium intake.
The results come from the Total Diet Survey, which is a five yearly insight into our diet run by the Ministry of Agriculture and Forestry.
The research found bread is the biggest culprit when it comes to sodium followed by processed red meats like bacon and sausages.
A tomato has nine milligrams of sodium per kilogram. Tomato sauce, however, has nearly 1000 times more sodium.
While you do not have to smear a tomato on your sausage, there are ways to reduce your sodium intake. Mr Vannoort says tomato puree can be made with fresh tomatoes as opposed to pouring on the tomato sauce.
But not all salt contributes to bad health. In 2009 iodised salt was added to bread in an effort to boost the amount of iodine.
It is crucial for babies' mental and physical development.
After 20 years of declining levels, our iodine intake has now plateaued but the low levels in our diet are still a public health concern.
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