Salt occurs naturally in many of the fresh foods we eat, however it is also increasingly added to the processed foods we consume. Debate rages over whether or not salt is detrimental to our health. It has been argued that added salt has contributed to the increase in incidence of hypertension in the community - one of the fastest growing diseases in industrial societies today. What implications does salt consumption really have for our health? Do we need added salt? Dr Beard, supported by the latest compelling research, presents a convincing argument for reducing the amount of salt in our diets. He explains why we need less salt for a healthy lifestyle and how to choose low-salt foods as well as outlining the Salt Skip Program - a practical guide to achieving independence from salt by flavouring food without salt and cooking to conserve flavour.

Author Biography

Based in Hobart, Dr Trevor Beard was in general practice for many years. In his later career with the Australian Department of Health he developed a special interest in salt as a public health issue. In active retirement he is a Senior Research Fellow at the Menzies Centre for Population Health Research at the University of Tasmania, where he heads the Salt Skip Program . He is an Honorary Life Member of the Australian Nutrition Foundation. Dr Michael Stowasser, MB BS, PhD, FRACP, is Director, Hypertension Unit and Senior Lecturer, University Department of Medicine, Princess Alexandra Hospital, Brisbane, Queensland, a member of the member of the Blood Pressure Advisory Committee of the National Heart Foundation and President of the Queensland Hypertension Association. Associate Professor Malcolm Riley, PhD, is Head of Nutrition & Dietetics Section, Department of Medicine, Monash University, Melbourne, Victoria and author of the chapters on obesity and salt in the 2003 revision of the Dietary Guidelines for Australians.