Next Article in Journal
Time and Dose-Dependent Effects of Labisia pumila on Bone Oxidative Status of Postmenopausal Osteoporosis Rat Model
Next Article in Special Issue
Accuracy of Canadian Food Labels for Sodium Content of Food
Previous Article in Journal
Vegan Diet, Subnormal Vitamin B-12 Status and Cardiovascular Health
Previous Article in Special Issue
Estimation of 24-Hour Urinary Sodium Excretion Using Spot Urine Samples
Nutrients 2014, 6(8), 3274-3287; doi:10.3390/nu6083274
Article

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

1,* , 1
,
1
 and
2
1 The George Institute for Global Health, Food Policy Division, World Health Organization Collaborating Centre on Population Salt Reduction, Sydney 2050, Australia 2 World Cancer Research Fund, Policy and Public Affairs, London WC1B 3HH, UK
* Author to whom correspondence should be addressed.
Received: 16 July 2014 / Revised: 7 August 2014 / Accepted: 11 August 2014 / Published: 21 August 2014
(This article belongs to the Special Issue Salt and Health: A Public Health Issue)
View Full-Text   |   Download PDF [193 KB, uploaded 21 August 2014]
SciFeed

Abstract

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods—the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.
Keywords: salt reduction; sodium; food composition; government initiative; international; cardiovascular diseases; food industry; monitoring salt reduction; sodium; food composition; government initiative; international; cardiovascular diseases; food industry; monitoring
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote |
RIS
MDPI and ACS Style

Webster, J.; Trieu, K.; Dunford, E.; Hawkes, C. Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods. Nutrients 2014, 6, 3274-3287.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert