Table 2 Full target and component food category sodium reduction targets modeled
From: Modeling health gains and cost savings for ten dietary salt reduction targets
Intervention | Sodium reduction target details |
|---|---|
1) Full target achieved (i.e., 35 % relative reduction to 5.5 g/d of salt) via packaged food target, fast food target and reduced discretionary use | The Intervention 2 target on all packaged foods (36 % reduction in sodium), plus the Intervention 3 target on fast food/restaurant meals (40 % reduction), plus discretionary use reduction (40 % reduction) but no changes to other foods. Overall there was a 35 % reduction. |
2) Packaged foods target achieved | The specific targets for all packaged foods – including those packaged foods in this table and others in the full model [31] (a 36 % reduction in sodium in these foods overall). |
3) Fast food and restaurant target achieved | An overall reduction of 40 % in sodium in these foods. |
4) Bread target achieveda | Targets ranged from a 12 % reduction in wholemeal bread to a 37 % reduction in “other bread”. The most common target was to reduce to 350 mg sodium per 100 g of bread. A systematic review has indicated that salt can be reduced by approximately 40 % in breads [57]. |
5) Processed meats target achieveda | Targets ranged from a 35 % reduction in “cured meats” to a 55 % reduction in “other meat products” (covering all categories except for “raw” and “frozen” meat). A systematic review has indicated that salt can be reduced by approximately 70 % in processed meats [57]. |
6) Sauces target achieveda | Targets ranged from a 30 % reduction in marinades to a 63 % reduction in “powdered mixes for meal-based sauces”. |
7) Package of Interventions 4 to 6 | The combined (fully additive) effect of achieving the targets for bread, processed meats, and sauces collectively (the top three contributors to dietary sodium). |
8) Snack food target achieveda | Targets ranged from a 34 % reduction in “extruded snacks” to a 48 % reduction in “potato chips”. |
9) All bread and bakery target achieveda | As per Intervention 4 but with all other bakery products added (54 % reduction in “sweet biscuits” and 63 % reduction in “cakes, muffins and pastries”). |
10) Cheese target achieveda | Targets ranged from a 27 % reduction in “hard block cheese” to a 42 % reduction in “soft/fresh cheese”. |