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Nutrients 2017, 9(3), 214; doi:10.3390/nu9030214

Effect of 25% Sodium Reduction on Sales of a Top‐Selling Bread in Remote Indigenous Australian  Community Stores: A Controlled Intervention Trial

1
Wellbeing and Preventable Chronic Diseases Division, Menzies School of Health Research, Royal Hospital Campus, 105 Rocklands Dr, Tiwi NT 0810, Australia
2
Centre for Population Health Research, School of Health Sciences, University of South Australia, City East Campus, North Tce, Adelaide SA 5001, Australia
3
The George Institute for Global Health, The University of Sydney, Camperdown NSW 2000, Australia
*
Author to whom correspondence should be addressed.
Received: 19 December 2016 / Accepted: 21 February 2017 / Published: 28 February 2017
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health)
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Abstract

Reducing sodium in the food supply is key to achieving population salt targets, but maintaining sales is important to ensuring commercial viability and maximising clinical impact. We investigated whether 25% sodium reduction in a top‐selling bread affected sales in 26 remote Indigenous community stores. After a 23‐week baseline period, 11 control stores received the regular‐salt bread (400 mg Na/100 g) and 15 intervention stores received the reduced‐salt version (300 mg Na/100 g) for 12‐weeks. Sales data were collected to examine difference between groups in change from baseline to follow‐up (effect size) in sales (primary outcome) or sodium density, analysed using a mixed model. There was no significant effect on market share (−0.31%; 95% CI −0.68, 0.07; p = 0.11) or weekly dollars ($58; −149, 266; p = 0.58). Sodium density of all purchases was not significantly reduced (−8 mg Na/MJ; −18, 2; p = 0.14), but 25% reduction across all bread could significantly reduce sodium (−12; −23, −1; p = 0.03). We found 25% salt reduction in a top‐selling bread did not affect sales in remote Indigenous community stores. If achieved across all breads, estimated salt intake in remote Indigenous Australian communities would be reduced by approximately 15% of the magnitude needed to achieve population salt targets, which could lead to significant health gains at the population‐level. View Full-Text
Keywords: salt; sodium; reformulation; bread; sales; Indigenous Australians; population health salt; sodium; reformulation; bread; sales; Indigenous Australians; population health
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

McMahon, E.; Webster, J.; Brimblecombe, J. Effect of 25% Sodium Reduction on Sales of a Top‐Selling Bread in Remote Indigenous Australian  Community Stores: A Controlled Intervention Trial. Nutrients 2017, 9, 214.

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