Sodium content of foodstuffs included in the sodium reduction regulation of South Africa

Swanepoel, Bianca; Malan, Linda; Myburgh, Pieter Hermanus; Schutte, Aletta E.; Steyn, Krisela; Wentzel-Viljoen, Edelweiss

doi:10.1016/j.jfca.2017.07.040

Cited by 16 publications

(10 citation statements)

References 7 publications

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“…It was possible to replace salt with 30% potassium chloride and monosodium glutamate in a potato chips recipe without affecting the taste profile of the potato chips [ 38 ]. Another study in South Africa analysed food products included in the sodium regulation and reported that 70% of the flavoured potato crisps, excluding the salt-and-vinegar group, did not comply with the targets set out in 2016 and 2019, respectively [ 39 ]. This study, however, shows significantly lower non-compliance levels, which the researcher attributes to the data being collected closer to the deadlines when manufacturers had had enough time to reformulate their products.…”

Section: Discussionmentioning

confidence: 99%

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Zama

Ramdass

Mokgohloa

2022

IJERPH

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South Africans consume a significantly high amount of sodium from salty snacks. The study aimed to evaluate savoury snacks (ready-to-eat savoury snacks, flavoured potato crisps and flavoured ready-to-eat, savoury snacks and potato crisps—salt and vinegar only) for compliance with the June 2016 and 2019 target date for sodium reduction as set out by the Department of Health in Regulation 214. It also looked at low-sodium claims made by the evaluated products. The study’s research problem is located at the confluence of three critical trends: increasing consumption of sodium-containing salty snacks, increasing sodium-related disease burden and deaths and attempts to regulate sodium intake through regulation as a response. A total sample of 90 products belonging to the above categories was considered. Sodium content information was collected from the selected product packages. The study also applied the Association of Official Analytical Chemists’ (AOAC) official method 984.27 in laboratory tests to verify low-sodium claims on the sampled products. The study showed that out of the 90 selected snacks, 26% of the snacks did not meet their 2019 targets, while 4% did not meet their 2016 targets. Fisher’s exact tests showed that no snack category had a better inclination toward meeting 2019 tests than others. The laboratory tests showed that 4.4% of the products made a compliant low-sodium content claim (sodium levels below 120 mg Na/100 g), while one made a non-compliant sodium content claim. Among other things, the study recommended increased product compliance monitoring and evaluation, using standardised, rigorous sodium testing and measuring systems, using more consumer-friendly labels and consumer education on sodium labelling.

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Section: Discussionmentioning

confidence: 99%

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Zama

Ramdass

Mokgohloa

2022

IJERPH

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“…South Africa sets a good precedent for the continent by adopting comprehensive mandatory regulation to limit salt levels permitted in a wide range of processed foods, in addition to conducting campaigns to raise public awareness about the dangers of excessive dietary sodium intake 20,73‐75 . However, while recent studies have examined adherence to the national targets 54,57 its success is yet to be fully evaluated. Although vague and non‐specific, Nigeria also published a dietary guideline in 2001 mentioning salt intake, merely advising individuals to limit the intake of salt and bouillon cubes 11,76 .…”

Section: Discussionmentioning

confidence: 99%

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Tekle

Santos

Trieu

et al. 2020

J of Clinical Hypertension

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This systematic review aims to document salt consumption patterns and the implementation status and potential impact of salt reduction initiatives in Africa, from studies published between January 2009 and November 2019. Studies were sourced using MEDLINE, Embase, Cochrane Library electronic databases, and gray literature. Of the 887 records retrieved, 38 studies conducted in 18 African countries were included. Twelve studies measured population salt intake, 11 examined salt level in foods, 11 assessed consumer knowledge, attitudes, and behaviors, 1 study evaluated a behavior change intervention, and 3 studies modeled potential health gains and cost savings of salt reduction interventions. The population salt intake studies determined by 24‐hour urine collections showed that the mean (SD) salt intake in African adults ranged from 6.8 (2.2) g to 11.3 (5.4) g/d. Salt levels in foods were generally high, and consumer knowledge was fairly high but did not seem to translate into salt lowering behaviors. Modeling studies showed that interventions for reducing dietary sodium would generate large health gains and cost savings for the health system. Despite this evidence, adoption of population salt reduction strategies in Africa has been slow, and dietary consumption of sodium remains high. Only South Africa adopted legislation in 2016 to reduce population salt intake, but success of this intervention has not yet been fully evaluated. Thus, rigorous evaluation of the salt reduction legislation in South Africa and initiation of salt reduction programs in other African countries will be vital to achieving the targeted 30% reduction in salt intake by 2025.

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“…Mandatory programs, standardised targets and transparent and objective monitoring have been identified as ways of increasing the likelihood that sodium reduction efforts will be more effective (Swanepoel et al 2017). Australia prioritised sodium reduction within the 2009 Food and Health Dialogue objectives and targeted breads, breakfast cereals and processed meats with some initial success (Trevena et al 2014), though the program subsequently lapsed.…”

Section: Discussionmentioning

confidence: 99%

Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017

Ndanuko

Dunford

et al. 2020

Journal of Food Composition and Analysis

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Excess dietary sodium is a modifiable cause of high blood pressure. The World Health Organization has targeted a 30% reduction in mean population sodium consumption by 2025.In 2008, members of the International Food and Beverage Alliance (IFBA) made commitments to lower sodium content in their products. The aim of this study was to determine the difference in sodium levels between 2013 and 2017 in foods and beverages produced by companies that are IFBA members (n=10) and non-IFBA members (n=6) that were included in the 2018 Global Access to Nutrition Index operating in Australia. Independent Samples T tests and Mann Whitney U tests were used to test the differences in sodium levels. There was no clear difference in sodium content between 2013 and 2017 detectable for the IFBA members (mean difference 17mg/100g, 95% confidence interval (CI), -82 to +48; p=0.612; median difference 27mg/100g, p=0.582). For the non-IFBA companies there was a decrease in median sodium content (-30mg/100g; P=0.002) but not mean sodium content (-52mg/100g, 95% CI -106 to +3; p=0.064). IFBA commitments to reduce the sodium content of foods appear to have had slow progress in Australia. Stronger implementation and monitoring programs are needed to drive industry action.

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Sodium content of foodstuffs included in the sodium reduction regulation of South Africa

Cited by 16 publications

References 7 publications

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017

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