Working With Grocers to Reduce Dietary Sodium

Johnston, Yvonne; McFadden, Mary; Lamphere, Marissa; Buch, Karen; Stark, Beth; Salton, Judith Lynn

doi:10.1097/phh.0b013e3182a0b91a

Cited by 11 publications

(9 citation statements)

References 7 publications

(5 reference statements)

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“…This is naturally intertwined with the barriers and facilitators in the Internal setting domain. Various studies note the facilitative properties of shared values [28, 42, 47, 57] and target groups [27, 47], integrating the intervention in existing organisational practices [37, 39, 47, 48], and intervention design fitting the store layout [27]. Multiple studies illustrate the value of aligning the intervention with the needs of retailers [37, 47] or their customers [24, 37, 41, 45, 47].…”

Section: Resultsmentioning

confidence: 99%

Systematic review: a systems innovation perspective on barriers and facilitators for the implementation of healthy food-store interventions

Middel

Schuitmaker-Warnaar

Mackenbach³

et al. 2019

Int J Behav Nutr Phys Act

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BackgroundDue to their central position in the modern food system, food stores present a unique opportunity to promote healthy dietary behaviour. However, there is a lack of insight into the factors that impede or enhance the implementation of nutritional interventions in food stores. We applied a systems innovation and implementation science framework to the identification of such barriers and facilitators.MethodsWe conducted a systematic literature review. A search string was developed to identify qualitative and quantitative articles on environmental nutritional interventions in the food store. Four databases were systematically searched for studies published between 2000 and 2018. Eligible publications described study designs or original studies, focused on stimulating healthier dietary behaviour through environmental changes in retail settings and contained information on the perceptions or experiences of retailers or interventionists regarding the implementation process of the intervention. Context-descriptive data was extracted and a quality assessment was performed.ResultsWe included 41 articles, of which the majority was conducted in the USA and involved single stores or a mix of single and multi-store organisations. We categorized barriers and facilitators into 18 themes, under five domains. In the ‘outer setting’ domain, most factors related to consumers’ preferences and demands, and the challenge of establishing a supply of healthy products. In the ‘inner setting’ domain, these related to conflicting values regarding health promotion and commercial viability, store lay-out, (insufficient) knowledge and work capacity, and routines regarding waste avoidance and product stocking. In the ‘actors’ domain, no major themes were found. For the ‘intervention ‘domain’, most related to intervention-context fit, money and resource provision, material quality, and the trade-offs between commercial costs and risks versus commercial and health benefits. For the ‘process’ domain, most factors related to continuous engagement and strong relationships.ConclusionsThis review provides a comprehensive overview of barriers and facilitators to be taken into account when implementing nutritional interventions in food stores. Furthermore, we propose a novel perspective on implementation as the alignment of intervention and retail interests, and a corresponding approach to intervention design which may help avoid barriers, and leverage facilitators.Trial registrationPROSPERO; CRD42018095317.

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Section: Resultsmentioning

confidence: 99%

Systematic review: a systems innovation perspective on barriers and facilitators for the implementation of healthy food-store interventions

Middel

Schuitmaker-Warnaar

Mackenbach³

et al. 2019

Int J Behav Nutr Phys Act

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“…Furthermore, after the reformulation, it is important to monitor adherence to targets; this monitoring system should be transparent and regularly verified [38]. Public education and social marketing are also needed to motivate the population to choose a healthier diet with a lower sodium content [39]. Afterwards, the demand for low and sodium free products is expected to rise.…”

Section: Discussionmentioning

confidence: 99%

Sodium Content of Processed Foods Available in the Mexican Market

et al. 2018

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Background: Sodium intake is related to several adverse health outcomes, such as hypertension and cardiovascular diseases. Processed foods are major contributors to the population’s sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods, as well as to evaluate the proportion of foods that comply with sodium benchmark targets set by the United Kingdom Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2248 processed foods from selected supermarkets in Mexico. Results: Many processed food categories contained an excessive amount of sodium. Processed meats, ham, bacon and sausages, had the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provided a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

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“…Furthermore, after the reformulation is important to monitor adherence to targets; such monitoring system should be transparent and regularly verified [31]. Public education and social marketing are also needed to motivate the population to choose a healthier diet with less sodium content [32]. Afterwards the demand for low and sodium free products is expected to rise.…”

Section: Discussionmentioning

confidence: 99%

Sodium Content of Processed Foods Available in the Mexican Market

Nieto

Tolentino‐Mayo

Medina

et al. 2018

Preprint

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Background: Sodium intake has been related to several adverse health outcomes; such as, hypertension, and cardiovascular diseases. Processed foods are major contributors to the population’s dietary sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods; also to evaluate the proportion of foods that comply with sodium benchmark targets set by the UK Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2,248 processed foods from selected supermarkets of Mexico. Results: Many processed food categories contained excessive amount of sodium, being the processed meats (ham, bacon and sausages) those that have the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provide a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

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Working With Grocers to Reduce Dietary Sodium

Cited by 11 publications

References 7 publications

Systematic review: a systems innovation perspective on barriers and facilitators for the implementation of healthy food-store interventions

Systematic review: a systems innovation perspective on barriers and facilitators for the implementation of healthy food-store interventions

Sodium Content of Processed Foods Available in the Mexican Market

Sodium Content of Processed Foods Available in the Mexican Market

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