DIET: Helping to improve nutrition and health in New Zealand
Unhealthy diet is the leading preventable risk for poor health. Dietary risk factors (e.g. high salt intake, raw wholegrain intake and low fruit and vegetable consumption) and obesity rates are higher amongst Māori and Pasifika and key drivers of health inequalities. However, small improvements in diet across the whole population could produce major health gains and cost savings, and reduce inequalities.
The DIET programme will evaluate the effects of four priority action areas to improve diets. The objectives are to:
- Determine the effectiveness and cost effectiveness of a dietary salt reduction intervention in adults with high blood pressure
- Co-design and test commercially sustainable supermarket intervention(s) to promote healthy eating
- Measure the impact of front-of-pack nutrition labels (Health Star Rating- HSR) on population diets
- Assess the effects of a theory-driven campaign to promote improvements to the nutritional composition of processed foods
This new research extends our previous work, with a particular emphasis on practical interventions and translating findings into policy and action. The programme is funded by the Health Research Council of New Zealand.
The Salt content of some pre-packaged sauces in NZ is exceptionally high. Six out of ten sauces sold in NZ don’t meet voluntary salt targets. To read more click here.
A report prepared for the Stroke Foundation NZ to examine the sodium content of pre-packaged crisps and savoury snacks sold in NZ and changes over time. To read more click here.
In this blog we share the lessons we learnt during the conduct of SALTS, a remote blood pressure lowering trial in Aotearoa, New Zealand, where a smartphone app was part of the intervention package. To read more click here.