Public hearing to be held on Hoboken Masterplan Reexamination and Land…

first_img× HOBOKEN– The Hoboken Planning Board planned to hold a second public hearing to consider the finalized 2018 Hoboken Master Plan Reexamination Report and 2018 Land Use Element at 7 p.m. at the Multi-Service Center, at 124 Grand St. on Monday, June 25.On June 11, BFJ Planning, the city’s Planning Consultant on this project, gave a detailed presentation describing the year-long planning process and major components of each document and members of the public commented.Following the June 11 public hearing, the draft plans have been updated and revised and are available for public review at to the plans since the June 11 public hearing are highlighted throughout the documents.At the June 25 public hearing, the Planning Board will present a summary of the changes that were made to the documents. Meeting attendees will be able to offer comments on those changes.last_img read more

Policy paper: UK 5-year action plan for antimicrobial resistance 2019 to 2024

first_imgThis 5-year national action plan supports the UK 20-year vision for antimicrobial resistance.It was developed across the government, its agencies and administrations in Scotland, Wales and Northern Ireland, with support from a range of stakeholders.last_img

Research points to big benefits from bakery salt reduction

first_imgSource: Getty ImagesEngland’s programme for salt reduction in foods, including many baked goods, will have led to nearly 200,000 fewer adults developing heart disease by 2050, according to academic research.The study by Queen Mary University of London said the health benefits could translate to healthcare cost savings of £1.64bn.However, the researchers have warned that weakening of policy could endanger potential health gains as salt remains significantly higher than recommended levels and have called for the government to get tougher on salt content.Salt risksExcess salt intake is strongly linked with raised blood pressure and increased risk of cardiovascular disease, as well as kidney disease, gastric cancer and osteoporosis.In 2003 to 2010, the Food Standards Agency, in collaboration with the food industry, established salt reduction targets in over 85 food categories, including bread and rolls, morning goods, cakes, pastries, pies, puddings and dessert mixes. Consequent action included reformulation, product labelling and public awareness campaigns. The Queen Mary University research, published in the journal Hypertension, found that the programme in England achieved an overall daily salt intake reduction of 1g per adult, from 9.38g a day in 2000 to 8.38g a day in 2018.If 2018 salt intake levels are maintained, by 2050 the programme would have led to 83,140 fewer cases of premature ischemic heart disease and 110,730 fewer premature strokes, said the research.However, the authors noted that while the salt reduction programme in England was highly successful until 2011 because of the government pressure on industry, this changed from 2011 to 2017 once it continued under the Department of Health as part of the Public Health Responsibility Deal.According to the authors, few of the proposed actions were implemented under the Responsibility Deal, leading to the failure of the programme in achieving the National Institute for Health and Clinical Excellence’s recommended daily salt intake targets of 6g per adult by 2015.“The stalling of salt reduction efforts in the past few years is now eating away at the potential population health gains and is costing our health service dearly,” said lead researcher Professor Borislava Mihaylova.The authors have called for more stringent salt targets and stricter enforcement through legislation or financial penalties.“It’s now time for Downing Street to take decisive measures in forcing the food industry to comply. If not, many more thousands of people will suffer unnecessary strokes and heart attacks,” said Graham MacGregor, professor of cardiovascular medicine at Queen Mary University and chairman of Action on Salt.Industry challengesGordon Polson, chief executive of the Federation of Bakers, has pointed out the challenges in reducing salt in bread and baked goods as it “plays such a critical role in dough formation and in other bakery products like crumpets”.“It is recognised that any change that may diminish the flavour would be counterproductive to the objective of improving diets,” he told British Baker.“As an essential ingredient in bread – both technically and in terms of flavour – there are still significant technical barriers that need to be overcome,” Polson added.last_img read more