date:Jul 22, 2019
Relaxed salt regulation in the UK food industry has led to a spike in cardiovascular disease and cancer cases, according to a newly published study.
Researchers from Imperial College London and the University of Liverpool analysed the salt intake of the population in England over thirteen years to compare the effect of changes in regulations on how much salt manufacturers can use in their products.
The findings, published in the Journal of Epidemiology and Community Health, show that since the