Effective and Scalable Interventions to Reduce Sodium Intake: a Systematic Review and Meta-Analysis

Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention (NINH, China CDC) in 20 provinces of China from 2017 to 2022. The proportion of pre-packaged foods that meet or exceed the low-sodium, medium-sodium, and high-sodium classifications were analyzed. The proportion of pre-packaged foods that meet and do not meet the WHO global sodium benchmarks and the difference in sodium content between these foods was also calculated. High-sodium foods include sauces, dips, and dressings (3896 mg/100 g), convenience foods (1578 mg/100 g), processed fish products (1470 mg/100 g), processed meat products (1323 mg/100 g), processed poultry products (1240 mg/100 g), snack foods (750 mg/100 g), processed egg products (741 mg/100 g), and fine dried noodles (602 mg/100 g). A large number of pre-packaged foods currently collected in China have a sodium content above sodium benchmarks. This study provided data to support the assessment of sodium intake from pre-packaged foods in the Chinese population and the implementation of comprehensive salt reduction strategies.

Section: Discussionmentioning

confidence: 99%

Sodium Content in Pre-Packaged Foods in China: A Food Label Analysis

Ding,

Lv,

Liu

et al. 2023

“…Our study highlighted very limited effects of the current national voluntary reformulation strategy on the sodium content in prepacked foods in the Slovenian food supply. Various factors contribute to the effectiveness of food reformulation policies to improve food composition and enhance dietary patterns and overall public health, including robust incentives and a well-structured implementation plan with monitoring and evaluation mechanisms [57,58]. Rosewarne et al published a global review of national strategies for sodium reduction in branded foods, showing that out of 62 countries with identified sodium reformulation strategies, 43 countries have delineated sodium targets and only 15 are enforcing mandatory regulations at least to some level [59].…”

Section: Discussionmentioning

confidence: 99%

Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

Krušič,

Hristov,

Hribar

et al. 2023

High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measures. Slovenia implemented salt reduction policies for the period of 2010–2020; these policies also included the voluntary reformulation of foods with the lowering of sodium content. This study’s aim was to explore the nationally representative branded food datasets collected in the years 2011, 2015, 2017, and 2020 to investigate the changes in the sodium content in prepacked branded foods. The study was conducted with datasets collected from food labels using standard food monitoring studies and included all the major retailers. Differences in market shares were adjusted by sales weighting, which was conducted using the yearly sales data provided by the major retailers. The food categories with a major contribution to the overall sales of sodium in prepacked branded foods were processed meat and derivatives (19.0%), canned vegetables (7.1%), water (6.7%), bread (7.2%), and cheese (6.3%). Considering the available food products, a notable decreasing sodium content trend was observed in biscuits, breakfast cereals, pizza, and spreads. Year-to-year differences were much less expressed after the correction for market share differences, and neutral trends were most frequently highlighted. This indicates that sodium was less frequently reduced in market-leading products. The study results revealed that very limited progress in sodium food reformulation was achieved in the 10-year period, indicating the need for more efficient policy approaches. The study demonstrated the importance of the systematic monitoring of the food supply for the evaluation of food policies.

“…Such strategies include salt reduction policies aimed at reformulating foods by the industry, enhancing food labelling, implementing taxes or subsidies, and launching communication campaigns. These approaches have proven highly effective in reducing sodium intake across the population [ 83 ].…”

Section: Modification Of Certain Eating Behavioursmentioning

confidence: 99%

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

Tremblay,

Gagné,

Pérusse

et al. 2024

Sodium plays a key role in the regulation of water balance and is also important in food formulation due to its contribution to the taste and use in the preservation of many foods. Excessive intake of any essential nutrient is problematic and this seems to be particularly the case for sodium since a high intake makes it the nutrient most strongly associated with mortality. Sodium intake has been the object of recommendations by public health agencies such as the WHO and this has resulted in efforts by the food industry to reduce the sodium content of packaged foods, although there is still room for improvement. The recent literature also emphasizes the need for other strategies, e.g., regulations and education, to promote adequate sodium intake. In the present paper, we also describe the potential benefits of a global healthy lifestyle that considers healthy eating but also physical activity habits that improve body functionality and may help to attenuate the detrimental effects of high sodium intake on body composition and cardiometabolic health. In conclusion, a reduction in sodium intake, an improvement in body functioning, and educational interventions promoting healthy eating behaviours seem to be essential for the optimal regulation of sodium balance.