The Food Industry's Addiction to White Powder - Business of Health Research Network co-hosts critical 'conversation'
21 May 2014
Researchers at The George Institute for Global Health and The University of Sydney say that the amount of salt in processed and restaurant foods remains dangerously high despite a "plethora" of government, industry and civil society initiatives aimed at reducing salt levels.
Professor Bruce Neal of The George Institute and The University of Sydney say that poor diet is still the leading cause of premature death and disability in Australia and that high levels of salt in processed and restaurant food is largely to blame.
Professor Neal, who is also Chair of the Australian Division of World Action on Salt and Health, and The George Institute's Helen Trevena, will take part next week in a 'Conversation' looking at the ability of government and non-government organisations to influence the quality of manufactured foods.
In 2013 Australia agreed to a United Nation's initiative to reduce salt intake by 30 per cent by 2025. Salt, consumed in large quantities can lead to cardiovascular and kidney disease as well as stomach cancer.
The workshop, which is part of the a series of 'Conversations in Business and Health', titled "can the food industry beat its white powder addiction?", will be co- hosted by the University of Sydney Business School's Business of Health Research Network and the George Institute.
The cross disciplinary research network works to better understand the factors contributing to the current epidemic of lifestyle disorders by facilitating a dialogue between Governments, businesses and non-profit stakeholders.
Tuesday 27 May, 3.30pm-5.00pm
Boardroom, The George Institute for Global Health
King George V Building
83/117 Missenden Road, Camperdown