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SAPUTO SUPPORTS A HEALTHY DIET FOR ARGENTINIANS WITH A NEW LOW-SODIUM FAVOURITE


At Saputo, we pride ourselves in helping to create healthier communities to work, live, and play in – across every market where we operate. While many factors play into that mission, the path to healthier communities often starts with the food on families’ tables. That’s why, when we saw the need for healthier options in Argentina’s cheese market, we took action.

Sodium intake in Argentina is “estimated to be at least double the dose of 2000 mg/day recommended by the World Health Organization” 1 according to some studies. Increased sodium intake has been linked to increased blood pressure and, cardiovascular diseases - the leading cause of death in Argentina1. Following an evaluation of the product offer in the Argentinian cheese market, we noticed a limited choice of products for people who need to follow low-sodium diets.

This is why we decided to re-launch our new La Paulina low-sodium cheese.

Our La Paulina cheeses have been a beloved staple on the tables of Argentinian families for more than 90 years. When we introduced the new “Queso Magro” – with only 13mg of sodium per portion and no added sugar – we provided a new way to create healthier meals in the same familiar package.

Launched in 4 kg wheels and 500 g servings just in time for the 2019 holiday season, we became part of a healthier new tradition for Argentinians who need to follow diets with a restricted sodium intake.

While this is just one small step towards a healthier community, marginal shifts in healthy eating habits can actually make a big difference; studies show that “a reduction of 3g [per day] of salt in the Argentinean diet has been estimated to decrease the prevalence of cardiovascular diseases by over 20%, also contributing to reduce mortality rates from heart disease by 19.9%”1.

With Saputo’s introduction of La Paulina’s low-sodium cheese, we’re doing our part to make sure its easier than ever for our customers to make gradual shifts to healthy choices.

1Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6682874/

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