Public-health experts say new research has revealed alarming levels of salt in supermarket cooking sauces.While some brands have lowered their salt levels in recent years, others were found to contain up to 90 times more by comparison.
A study by The George Institute for Global Health, along with the Heart Foundation and VicHealth, has tabled what it calls the hidden salt content of more than 2,000 cooking products. The products are sold in four major supermarkets.
The study found salt levels were highest in powdered sauces, used in casseroles, curries and pasta bakes.
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