If you would like to find out more, there is an episode from True Story, Sweet As featuring Dr. Helen Eyles and Professor Cliona Ni Mhurchu that investigates sugar and its connection to the obesity epidemic. Click here for the podcast.

This study investigated the effects of Front-of-Pack labelling (FoPL) on the quantity of foods and different nutrients purchased. To read more click here.
Congratulations to Professor Tony Blakely, DIET Programme Co-Director, whose paper was awarded the runner-up best paper prize in the Economic Record journal”. To read this publication please click here.

Congratulations to Professor Boyd Swinburn, DIET Programme Co-Director on his recent prestigious awards including WPT James Award of Public Health Research and International award from the World Obesity Federation.

In addition Professor Swinburn is also the Gluckman Medal Recipient for 2022 from the University of Auckland which recognises his outstanding research contributions.

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.

New research reveals 50 percent of snack foods are not meeting voluntary salt targets. Manufacturers and Government must step up. 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.

We aimed to compare New Zealand private label and branded label packaged food products in relation to their current (2019) healthiness (sodium and sugar contents, and estimated Health Star Rating (HSR) score), display of the voluntary HSR nutrition label on the package, and price. To read more click here.

The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry.