Nutrition
Food safety
The research topics in the area of nutrition focus on the capture of data on food consumption and the nutritional status of the Swiss population. These data will form the basis for specifying dietary recommendations.
Nutrition
Salt content in commercially produced bread successfully reduced
Too much salt poses a risk to health. Against this background, and in the context of the Swiss Nutrition Strategy, the FSVO is pursuing the objective of reducing the population’s salt intake by the end of 2016 and at the same time ensuring that the Swiss population consumes enough iodine.