Interested in developing a national programme to reduce dietary salt?

Campbell, Norm R.C.; Neal, Bruce; MacGregor, Graham A.

doi:10.1038/jhh.2011.25

Cited by 25 publications

(23 citation statements)

References 26 publications

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“…On the other hand, arguments in favour of legislation include the fact that fiscal penalties for non-compliance can be introduced, legislation is more difficult to disband if a new government comes into power and it is better at creating a level playing field for the industry as all companies are forced to comply [37]. Most laws for salt levels in foods are relatively newly established so there has been insufficient time to demonstrate an impact.…”

Section: Discussionmentioning

confidence: 99%

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

et al. 2014

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Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods—the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

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Section: Discussionmentioning

confidence: 99%

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

et al. 2014

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“…It is well established that excess dietary sodium consumed throughout life causes blood pressure to rise with age 1 , 2 and greatly increases the risks of cardiovascular diseases 3 , 4 . With average population sodium consumption accepted to be well above recommended dietary intakes in both Australia 5 and New Zealand, 6 efforts are increasingly focused on reducing population sodium intake 7 , 8 . There is particular interest in strategies involving the food industry because some three‐quarters of the sodium in Australian and New Zealand diets derives from processed foods 9 .…”

mentioning

confidence: 99%

Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy

Dunford

Eyles

Mhurchú

et al. 2011

Medical Journal of Australia

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“…The use of maximum values also allows easy monitoring of foods and companies by civil society organizations . Cardiovascular and hypertension organizations are especially encouraged to use the maximum values and lower limits in advocacy and in monitoring and evaluation . Importantly, these targets for the Americas are not intended to supplant more stringent targets that are already developed in countries, nor should they discourage countries from developing more stringent targets where national data support their feasibility.…”

Section: Discussionmentioning

confidence: 99%

Inaugural Maximum Values for Sodium in Processed Food Products in the Americas

Campbell

Legowski

Legetić

et al. 2015

J of Clinical Hypertension

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Reducing dietary salt/sodium is one of the most cost‐effective interventions to improve population health. There are five initiatives in the Americas that independently developed targets for reformulating foods to reduce salt/sodium content. Applying selection criteria, recommended by the Pan American Health Organization (PAHO)/World Health Organization (WHO) Technical Advisory Group on Dietary Salt/Sodium Reduction, a consortium of governments, civil society, and food companies (the Salt Smart Consortium) agreed to an inaugural set of regional maximum targets (upper limits) for salt/sodium levels for 11 food categories, to be achieved by December 2016. Ultimately, to substantively reduce dietary salt across whole populations, targets will be needed for the majority of processed and pre‐prepared foods. Cardiovascular and hypertension organizations are encouraged to utilize the regional targets in advocacy and in monitoring and evaluation of progress by the food industry.

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Interested in developing a national programme to reduce dietary salt?

Cited by 25 publications

References 26 publications

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy

Inaugural Maximum Values for Sodium in Processed Food Products in the Americas

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