US food industry progress during the national salt reduction initiative: 2009-2014

C.J. Curtis, J. Clapp, S.A. Niederman, S.W. Ng and S.Y. Angell

American Journal of Public Health, 2016, vol. 106, issue 10, 1815-1819

Abstract: Objectives. To assess the US packaged food industry's progress from 2009 to 2014, when the National Salt Reduction Initiative had voluntary, category-specific sodium targets with the goal of reducing sodium in packaged and restaurant foods by 25% over 5 years. Methods. Using the National Salt Reduction Initiative Packaged Food Database, we assessed target achievement and change in sales-weighted mean sodium density in top-selling products in 61 food categories in 2009 (n = 6336), 2012 (n = 6898), and 2014 (n = 7396). Results. In 2009, when the targets were established, no categories met National Salt Reduction Initiative 2012 or 2014 targets. By 2014, 26% of categories met 2012 targets and 3% met 2014 targets. From 2009 to 2014, the sales-weighted mean sodium density declined significantly in almost half of all food categories (43%; 26/61 categories). Overall, sales-weighted mean sodium density declined significantly (by 6.8%; P

Keywords: sodium intake, adverse effects; catering service; fast food; food and drug administration; food industry; food packaging; human; nutrition policy; sodium intake; statistics and numerical data; trends; United States, Fast Foods; Food Industry; Food Labeling; Humans; Nutrition Policy; Restaurants; Sodium, Dietary; United States; United States Food and Drug Administration (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (5)

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Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:10.2105/ajph.2016.303397_6

DOI: 10.2105/AJPH.2016.303397

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