ArticleNutrients2022
Australian Ready Meals: Does a Higher Health Star Rating Mean Lower Sodium Content?
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Eating behaviors, home meal replacement consumption, and nutrition quotient: a comparative study of male shift and non-shift workers in Chungcheong, Korea.Nutrition research and practice · 2025Article
- Market survey of food product indicators and their credibility as a healthy food product in Klang Valley, Malaysia.BMJ open · 2024Article
- Development of a Nutrient Profile Model for Dishes in Japan Version 1.0: A New Step towards Addressing Public Health Nutrition Challenges.Nutrients · 2024Article
- Sustainability and cost of typical and heart-healthy dietary patterns in Australia.American heart journal plus : cardiology research and practice · 2024Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ready meals are typically a high sodium product and excessive sodium increases the risk for chronic disease. The study aimed to explore the association between sodium content, Health Star Rating (HSR) and the Healthy Food Partnership (HFP) sodium reduction target for ready meals. Median (IQR) sodium content in mg/100 g and mg/serving were determined overall and for each subcategory (ambient, chilled and frozen). Wilcoxon rank sum test was used to compare the sodium content between ready meals with and without HSR. The Jonckheere trend test was used to assess presence of trend in sodium content by HSR categories. In total, 631 ready meals were included and 311 (49%) met the HFP sodium target (<250 mg per 100 g). The percentage of products displaying the voluntary front-of-pack HSR was 52% and of these, 82% had a star rating ≥3.5. A lower median sodium content (mg/100 g) was consistently observed for products with HSR compared with products without HSR (all p’s < 0.05). Except for ambient ready meals, a trend was observed where the higher the HSR category, the lower the sodium content (p < 0.001). A higher proportion of the products with HSR ≥ 4 met the HFP sodium target for ready meals.
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Registered trials
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