US Food Industry Progress During the National Salt Reduction Initiative: 2009–2014

Curtis, Christine J.; Clapp, Jenifer; Niederman, Sarah A.; Ng, Shu Wen; Angell, Sonia Y.

doi:10.2105/ajph.2016.303397

Cited by 56 publications

(62 citation statements)

References 9 publications

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“…In relation to the NSRI, by 2014, data from US packaged foods showed that 43% of food categories had significantly reduced sodium, but most categories did not meet 2014 NSRI targets, and US dietary data suggest that sodium intake has not substantially declined (2,20). With implementation of Health Canada benchmarks, significant sodium reductions were observed in w16% of processed food categories by 2013, and further data on sodium intake reduction are not available to our knowledge (21).…”

Section: Discussionmentioning

confidence: 99%

“…Both standards were based on the sodium content of foods that are produced by major food manufacturers. Although declines occurred in the sodium content of some US and Canadian commercially processed foods after the publication of these standards, sodium standards were not met for all food categories, and the potential impact on the change in sodium intake has been unclear (2,(19)(20)(21).…”

Section: Introductionmentioning

confidence: 99%

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Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES

Cogswell

Patel

Yuan

et al. 2017

The American Journal of Clinical Nutrition

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Background: Approximately 2 in 3 US adults have prehypertension or hypertension that increases their risk of cardiovascular disease. Reducing sodium intake can decrease blood pressure and prevent hypertension. Approximately 9 in 10 Americans consume excess sodium ($2300 mg/d). Voluntary sodium standards for commercially processed and prepared foods were established in North America, but their impact on sodium intake is unclear. Objective: We modelled the potential impact on US sodium intake of applying voluntary sodium standards for foods. Design: We used NHANES 2007-2010 data for 17,933 participants aged $1 y to model predicted US daily mean sodium intake and the prevalence of excess sodium intake with the use of the standards of the New York City's National Salt Reduction Initiative (NSRI) and Health Canada for commercially processed and prepared foods. The Food and Nutrient Database for Dietary Studies food codes corresponding to foods reported by NHANES participants were matched to NSRI and Health Canada food categories, and the published sales-weighted mean percent reductions were applied. Results: The US population aged $1 y could have reduced their usual daily mean sodium intake of 3417 mg by 698 mg (95% CI: 683, 714 mg) by applying NSRI 2014 targets and by 615 mg (95% CI: 597, 634 mg) by applying Health Canada's 2016 benchmarks. Significant reductions could have occurred, regardless of age, sex, race/ethnicity, income, education, or hypertension status, up to a mean reduction in sodium intake of 850 mg/d in men aged $19 y by applying NSRI targets. The proportion of adults aged $19 y who consume $2300 mg/d would decline from 88% (95% CI: 86%, 91%) to 71% (95% CI: 68%, 73%) by applying NSRI targets and to 74% (95% CI: 71%, 76%) by applying Health Canada benchmarks. Conclusion: If established sodium standards are applied to commercially processed and prepared foods, a significant reduction of US sodium intake could occur.Am J Clin Nutr 2017;106:530-40.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES

Cogswell

Patel

Yuan

et al. 2017

The American Journal of Clinical Nutrition

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“…NSRI is the first organized public health effort in the United States to engage industry in reducing sodium in the food supply. A coalition of more than 100 local public health agencies and national health organizations led by the New York City Department of Health and Mental Hygiene encouraged food companies to meet NSRI sodium reduction targets (5). The NSRI database was designed to assess sodium levels and other information listed on nutrition labels of US processed foods over time.…”

Section: Methodsmentioning

confidence: 99%

“…The remaining 54 food categories span the following broader food categories or metacategories: bakery products; cereal and other grain products; meats; dairy products and substitutes; fats and oils; sauces, dips, gravies, and condiments; snacks; soups; potatoes; mixed dishes; vegetables; legumes; canned fish; and nut butters. A detailed description of the NSRI processed food categories is published elsewhere (5). …”

Section: Methodsmentioning

confidence: 99%

Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015

et al. 2018

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IntroductionApproximately 60% of the American diet comes from processed foods, which makes improving their nutritional quality important for Americans’ health. The objective of this study was to measure changes in serving sizes, calories, and sodium in top-selling processed foods that were on the market in 2009 and 2015.MethodsWe analyzed products in the top 80% of sales in the 54 processed food categories with consistent serving sizes and sales metrics that were on the market in both 2009 and 2015. Mean serving size, calories (per serving and density), sodium (per serving and density), and sales were calculated for 2,979 branded processed food products. For each stratification of calorie density and sodium density (decreased, increased, or did not change), we calculated the mean serving size, calorie density, sodium density, and sales for each year.ResultsFrom 2009 to 2015, we found decreases in serving size (−2.3%, P < .001), calories per serving (−2.0%, P < .001), calorie density (−1.1%, P < .001), sodium per serving (−7.6%, P < .001), and sodium density (−6.0%, P < .001). A decrease in calorie density did not correspond to an increase in sodium density or vice versa. A decline in sales was observed regardless of whether calorie density or sodium density decreased, increased, or did not change.ConclusionReductions in calorie and sodium density occurred in tandem, suggesting that manufacturers reformulated for more than one health goal at the same time. Instead of unintended negative consequences of encouraging companies to reformulate for one nutrient, an overall net nutritional benefit occurred.

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“…20 Recent results demonstrate modest success in decreasing sodium content in these products, as well as decreases of salesweighted mean sodium density (by 6.8%, P<.001) in nearly half of all food categories (43%). 21 Companies continue commitments to reducing sodium in foods; PepsiCo recently announced it will have at least threequarters of its global foods portfolio volume restricted to ≤1.3mg of sodium/calorie. 22 In 2016, the US Food and Drug Administration announced a voluntary sodium reduction strategy for the food industry.…”

Section: Dietary Sources Of Sodium Nhanes 2011-12 -Firestone Et Almentioning

confidence: 99%

Asian American Dietary Sources of Sodium and Salt Behaviors Compared with Other Racial/Ethnic Groups, NHANES, 2011-2012

Firestone

Beasley

Kwon³

et al. 2017

Ethn Dis

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Objective: Asian Americans consume more sodium than other racial/ethnic groups. The purpose of this analysis was to describe major sources of sodium intake to inform sodium reduction initiatives. Methods: Cross-sectional data on adults (aged >18 years) from the National Health and Nutrition Examination Survey (NHANES) 2011-2012 with one 24-hour dietary recall were analyzed (n=5,076). Population proportions were calculated from “What We Eat in America” (WWEIA) food categories. Results: Asian Americans had a higher sodium density vs adults of other racial/ ethnic groups (means in mg/1000kcal: Asian American, 2031.1; Hispanic,1691.6; White: 1666.5; Black: 1655.5; P<.05, all). Half of sodium consumed by Asian Americans came from the top 10 food categories, in contrast to Hispanics (43.6%), Whites (39.0%), and Blacks (36.0%). Four food categories were a top source of sodium for Hispanics, Whites, Blacks, and others, but not among Asian Americans: cold cuts and cured meats; meat mixed dishes; eggs and omelets; and cheese. The top three food category sources of sodium among Asians were soups, rice, and yeast breads accounting for 28.9% of dietary sodium. Asian Americans were less likely to add salt at the table, but used salt in food preparation ‘very often’ (P for both <.01). Conclusions: Mean sodium consumption and sources vary across racial/ethnic groups with highest consumption in Asian Americans. Given the smaller number of food categories contributing to sodium intake in Asian Americans, results imply that targeted activities on a few food items would have a large impact on reducing sodium intake in this group.Ethn Dis. 2017;27(3):241-248; doi:10.18865/ed.27.3.241

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US Food Industry Progress During the National Salt Reduction Initiative: 2009–2014

Abstract: The US Food and Drug Administration's proposed voluntary targets will be an important step in achieving more substantial sodium reductions.

Cited by 56 publications

References 9 publications

Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES

Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES

Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015

Asian American Dietary Sources of Sodium and Salt Behaviors Compared with Other Racial/Ethnic Groups, NHANES, 2011-2012

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