US Food Industry Progress Toward Salt Reduction, 2009–2018

Abstract

Objectives. To determine the extent to which reductions in sodium during the National Salt Reduction Initiative (NSRI) target-setting period (2009–2014) continued after 2014. Methods. We used the NSRI Packaged Food Database, which links products in the top 80% of US packaged food sales to nutrition information, to assess the proportion of products meeting the NSRI targets and the sales-weighted mean sodium density (mg/100 g) of 54 packaged food categories between 2009 and 2018. Results. There was an 8.5% sales-weighted mean reduction in sodium between 2009 and 2018. Most change occurred between 2009 and 2012, with little change in subsequent years. The proportion of packaged foods meeting the 2012 and 2014 targets increased 48% and 45%, respectively, from 2009 to 2012, with no additional improvements through 2018. Conclusions. Food manufacturers reduced sodium in the early years of the NSRI, but progress slowed after 2012. Public Health Implications. The US Food and Drug Administration just released 2.5-year voluntary sodium targets for packaged and restaurant food. Continued assessment of industry progress and further target setting by the Food and Drug Administration is crucial to reducing sodium in the food supply.

Sodium content of menu items in New York City chain restaurants following enforcement of the sodium warning icon rule, 2015–2017

“…In addition to enacting the sodium warning rule, the Health Department has also played a key role in the National Salt and Sugar Reduction initiative (NSSRI), a coalition of health organizations and state and local health authorities which partnered with the food industry to reduce sodium content in packaged and restaurant food [ 19 ]. While the restaurant industry’s progress toward NSSRI targets has not yet been assessed, some improvements in packaged foods have been noted [ 20 ]. Further, in October 2021, in recognition that most dietary sodium comes from processed, packaged, and prepared foods, the FDA released voluntary sodium targets to encourage industry, including restaurants, to reduce sodium across a wide range of their products.…”

Sodium content of menu items in New York City chain restaurants following enforcement of the sodium warning icon rule, 2015-2017

“…In addition to enacting the sodium warning rule, the Health Department has also played a key role in the National Salt and Sugar Reduction initiative (NSSRI), a coalition of health organizations and state and local health authorities which partnered with the food industry to reduce sodium content in packaged and restaurant food [17]. While the restaurant industry’s progress toward NSSRI targets has not yet been assessed, some improvements in packaged foods have been noted [18]. Further, in October 2021, in recognition that most dietary sodium comes from processed, packaged, and prepared foods, the FDA released voluntary sodium targets to encourage industry, including restaurants, to reduce sodium across a wide range of their products.…”

“…While the restaurant industry's progress toward NSSRI targets has not yet been assessed, some improvements in packaged foods have been noted [18]. Further, in October 2021, in recognition that most dietary sodium comes from processed, packaged, and prepared foods, the FDA released voluntary sodium targets to encourage industry, including restaurants, to reduce sodium across a wide range of their products.…”

Effect of Piperine on Saltiness Perception

“…In Canada, increased salt intake is obtained primarily from packaged foods and restaurant foods rather than added salt during cooking or at the table, which accounts for only 11% of sodium intake [2]. Reducing salt intake at a population level has become a primary challenge in mitigating salt consumption-related disease, and is a key recommendation by health agencies globally [2,[6][7][8][9]. Moreover, the WHO has proposed salt reduction as a the key dietary target for 2025 to reduce mortality from many diseases (high blood pressure, heart disease, and stroke) related to high salt intake [2,9].…”