Comparison of sodium and saturated fat content between domestic pasta sauce and imported pasta sauce in Canada

  • Terry Chan Author
  • Dale Chen Supervisor
  • BCIT School of Health Sciences, Environmental Health Health Institution
Keywords: pasta sauce, tomato, processed foods, sodium, saturated fat

Abstract

Recently, a study by Dunford et al. (2019) found out that Canadian processed foods have the highest sodium content than other countries. Out of the twelve countries tested in the survey, Canada was ranked the highest. This survey sparked the interest in comparing the healthiness of domestically processed foods and imported foods available in Canada. Pasta sauce was particularly chosen for this research project. By comparing the sodium and saturated fat content between domestic pasta sauce and imported pasta sauce, the study aimed to determine whether imported pasta sauce is a healthier choice.

Downloads

Download data is not yet available.
Published
2021-01-01
How to Cite
Chan, T., Chen, D., & Health, B. S. of H. S. E. H. (2021). Comparison of sodium and saturated fat content between domestic pasta sauce and imported pasta sauce in Canada. BCIT Environmental Public Health Journal. Retrieved from https://journals.bcit.ca/index.php/ehj/article/view/186
Issue
Section
Articles