More than half of the snacks that are marketed as ‘Healthy’ are not so healthy as analysed by experts. The results found out that they were high in fat, salt and/or sugar which prompts a call for a restriction on the use of misleading nutrition claims on unhealthy foods.
To mark Salt Awareness Week (8-14 March), researchers at Action on Salt (based at Queen Mary University of London) are calling for a restriction on the use of misleading claims. This comes as NEW data reveals some seemingly ‘healthy’ snacks are in fact saltier than the concentration of seawater and could be sabotaging our health.
In an analysis of 119 snacks including dried/roasted pulses and processed pulse snacks (lentil curls, chickpea chips and puffs), which are often perceived as ‘healthy alternatives’ to the usual snacking options (i.e. crisps and flavoured nuts), the findings are raising serious concerns amongst experts – especially given reports of increased snacking during 2020 compared to pre-Covid.
Despite these products being (on average) lower in fat, saturated fat and calories, and higher in fibre compared to standard crisps and flavoured nuts, over one in three (43%) are also high in salt (i.e., more than 1.5g/100g) – a forgotten ingredient that raises our blood pressure and puts us at an increased risk of strokes and heart attacks.
Most of the snacks surveyed include a nutrient-based claim
The saltiest product surveyed is Eat Real Hummus Chilli & Lemon Flavoured Chips with 3.6g/100g salt, and over 1g salt in a single suggested serve (28g) – more salt than 2 bags of McDonald’s small French fries.
81% of snacks surveyed include a nutrient-based claim on pack (e.g. ‘x kcal per serving’ ‘Less fat’, ‘No added sugar’, ‘Source/High in fibre/protein’), and almost all (95%) include claims such as ‘Gluten free’, ‘Vegan’, ‘All natural’ and ‘No artificial preservatives’.
One in three snacks surveyed also specify the use of sea salt, which is often perceived as healthier than standard salt, but in fact, research has shown they all contain the same levels of sodium and are therefore equally damaging to health.
Professor Graham MacGregor, Professor of Cardiovascular Medicine at Queen Mary University of London and Chairman of Action on Salt says:
“Reducing salt is the most cost-effective measure to lower blood pressure and reduce the number of people suffering from strokes and heart disease. It’s therefore a disgrace that food companies continue to fill our food with so much salt – especially those enticing consumers into purchasing these so-called ‘healthy’ snacks, when they are the exact opposite. For too long the food industry have been in charge of public health, at our expense; it’s time for the Government to take back control.”
