Technical issues are often cited as barriers to salt reduction initiatives. However, a recent study, published in Canadian Medical Association Journal (CMAJ), states that researchers have found that salt levels in fast foods sold by 6 major companies vary considerably, indicating that technical issues are not the problem.

Salt content of 2,124 food items in 7 product categories; french fries, burgers, pizza, salads, savory breakfast items, chicken products and sandwiches - from 6 companies - were examined by researchers from the United States, the United Kingdom, Australia, Canada, New Zealand and France.


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