Research highlights high salt content in cheese products

6 August 2014        

Cheese

Salt levels in cheese continue to be high despite most brands meeting new Government targets according to a study.

Researchers examined the salt content of 612 different cheeses and found on average they contained 1.7g per 100g – almost a third of the daily recommended limit.

The findings showed halloumi cheese and imported blue cheese were the worst offenders, and that on average branded cheddar and cheddar-style cheese had higher salt levels than supermarket own brands.

This comes despite 84.5% of manufacturers managing to meet the Government’s new salt targets which aim to improve the nation’s health by reducing our daily salt intake.

Although manufacturers have worked to reduce the salt in a variety of foods, including cheese, more work needs to be done.

Our Senior Dietitian, Victoria Taylor, said: “Whether it’s a sprinkle of parmesan on your Bolognese or some blue cheese with your crackers, this study is a reminder that these little additions could quickly see you ramping up your salt intake.

“Although manufacturers have worked to reduce the salt in a variety of foods, including cheese, more work needs to be done to drive these levels down even further.

“Most of us are still exceeding the recommended limit of 6g a day, but about three quarters of this is already in the foods we buy. Using the nutritional information on packaging can be an easy way of helping us make more heart-healthy, low-salt choices.”