A recent study in Australia revealed that supermarket private label products contain significantly lower amounts of salt, compared to branded foods.
Conducted by the George Institute for Global Health, the study examined 15,680 products across 15 major food categories between 2011 and 2013.
Figures released by the study show that supermarket private label products have 17% less salt content that of branded equivalents.
George Institute for Global Health food policy division head professor Bruce Neal said: "Excess salt in food leads to high blood pressure and greatly increased risks of stroke and heart attack.
"Reducing salt in line with World Health Organisation's recommendations could save thousands of lives every year and hundreds of millions of dollars in healthcare costs."
The salt content in supermarket private label products was lower by 27% in desserts, 24% in biscuits, 22% in processed meats and 7% in breads, but was 37% higher in breakfast cereals.
New supermarket private label foods introduced during the study also contained lesser salt than branded products, the author said.
George Institute for Global Health lead author Helen Trevena said: "The general opinion among consumers is that supermarket brands are of an inferior quality, but this research shows that is not always the case in regard to salt."
