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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”.
  1. a This specific intervention was a component of Intervention 2, which in turn contributed to the “full target” in Intervention 1