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Nutrients 2017, 9(8), 836; doi:10.3390/nu9080836

Changes in Consumer Attitudes toward Broad-Based and Environment-Specific Sodium Policies—SummerStyles 2012 and 2015

1
Epidemiology and Surveillance Branch, Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Atlanta, GA 30341, USA
2
United States Public Health Service, Commissioned Corps, Rockville, MD 20852, USA
3
Mailman School of Public Health, Columbia University, New York, NY 10032, USA
4
Project IMHOTEP, Morehouse College, Atlanta, GA 30314, USA
5
IHRC, Inc., Atlanta, GA 30346, USA
*
Author to whom correspondence should be addressed.
Received: 12 June 2017 / Revised: 20 July 2017 / Accepted: 27 July 2017 / Published: 4 August 2017
(This article belongs to the Special Issue Reducing Dietary Sodium and Improving Human Health)
View Full-Text   |   Download PDF [223 KB, uploaded 4 August 2017]

Abstract

We examined temporal changes in consumer attitudes toward broad-based actions and environment-specific policies to limit sodium in restaurants, manufactured foods, and school and workplace cafeterias from the 2012 and 2015 SummerStyle surveys. We used two online, national research panel surveys to conduct a cross-sectional analysis of 7845 U.S. adults. Measures included self-reported agreement with broad-based actions and environment-specific policies to limit sodium in restaurants, manufactured foods, school cafeterias, workplace cafeterias, and quick-serve restaurants. Wald Chi-square tests were used to examine the difference between the two survey years and multivariate logistic regression was used to obtain odds ratios. Agreement with broad-based actions to limit sodium in restaurants (45.9% agreed in 2015) and manufactured foods (56.5% agreed in 2015) did not change between 2012 and 2015. From 2012 to 2015, there was a significant increase in respondents that supported environment-specific policies to lower sodium in school cafeterias (80.0% to 84.9%; p < 0.0001), workplace cafeterias (71.2% to 76.6%; p < 0.0001), and quick-serve restaurants (70.8% to 76.7%; p < 0.0001). Results suggest substantial agreement and support for actions to limit sodium in commercially-processed and prepared foods since 2012, with most consumers ready for actions to lower sodium in foods served in schools, workplaces, and quick-serve restaurants. View Full-Text
Keywords: attitudes; sodium reduction; policies; consumer attitudes; sodium reduction; policies; consumer
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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Odom, E.C.; Whittick, C.; Tong, X.; John, K.A.; Cogswell, M.E. Changes in Consumer Attitudes toward Broad-Based and Environment-Specific Sodium Policies—SummerStyles 2012 and 2015. Nutrients 2017, 9, 836.

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