In 2004, an Otago University study into the sodium content of typical household grocery items had disturbing news for consumers on modest incomes who were more likely to seek out supermarket "private brand" labels such as Basics, Home Brand, Signature Range and Pams.
Lower income groups were already known to
be at a higher risk of health problems related to higher cholesterol, lower folate and lower fibre intake.
The Otago study found sodium levels in supermarket house brands were generally much higher than the more expensive manufacturer-branded items.
Researchers suspected salt was added to cheaper products to compensate for lack of flavour or taste or, because salt absorbs water, to add volume.
The study for the Heart Foundation found sodium content in several categories was more than 50 per cent higher for house brand products compared with their branded equivalents. Foods causing concern included children's cereals, margarine, baked beans and crackers. Food producers including supermarkets say considerable improvements have since been made, through "reformulations" to bring down saturated fat, sodium and sugar levels.
An unscientific survey by the Herald confirms house brand foods are now often lower in sodium than the higher-priced, manufacturer-branded rival. The survey was carried out in a Countdown supermarket in Auckland. As expected, sodium content remains high in preserved meats such as bacon and packaged ham, at more than 1000mg per 100g in many products, though bacon manufacturers are making efforts to lower salt usage. Other foods high in sodium content included Marmite (3400mg/100g), Vegemite (3450mg/100g), soft cheeses, crumpets, some sauces and biscuits.
Health experts recommend a total daily intake of no more than 2300mg of sodium (or 5.8g of salt), concentrating on products with less than 450mg of sodium per 100g.
