Flavia Fayet-Moore was the corresponding author of the 2020 Foods paper examining the mineral composition of pink salts sold in Australia. The study compared pink-salt products using direct laboratory measurements.
More information on this topic is available in the Flavia Fayet-Moore section.
Research Team
The paper was authored by Fayet-Moore together with Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall and Michelle Blumfield.
The team combined expertise in nutrition research, statistics, laboratory analysis and dietetics.
31 Pink Salt Samples
The study purchased 31 pink-salt samples from Australian retailers together with one iodized white table-salt control.
Colour intensity, physical form and labelled origin were coded.
Why the Study Matters
The work showed substantial variation in mineral profiles across commercially available pink salts.
This supports treating natural salts as variable mineral products rather than assuming one fixed chemical composition.
Related article: Fayet-Moore, Wibisono, Carr and Colleagues.
Sources
- PubMed – An Analysis of the Mineral Composition of Pink Salt Available in Australia
- Foods 2020 – An Analysis of the Mineral Composition of Pink Salt Available in Australia
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