Next Article in Journal
Enantioselective Modulatory Effects of Naringenin  Enantiomers on the Expression Levels of miR‐17‐3p  Involved in Endogenous Antioxidant Defenses
Next Article in Special Issue
The Sodium Content of Processed Foods in South Africa during the Introduction of Mandatory Sodium Limits
Previous Article in Journal
Evolutionary Developments in Interpreting the  Gluten‐Induced Mucosal Celiac Lesion: An  Archimedian Heuristic
Previous Article in Special Issue
The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India
Open AccessArticle

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

Wellbeing and Preventable Chronic Diseases Division, Menzies School of Health Research, Royal Hospital Campus, 105 Rocklands Dr, Tiwi NT 0810, Australia
Centre for Population Health Research, School of Health Sciences, University of South Australia, City East Campus, North Tce, Adelaide SA 5001, Australia
The George Institute for Global Health, The University of Sydney, Camperdown NSW 2000, Australia
Author to whom correspondence should be addressed.
Nutrients 2017, 9(3), 214;
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)
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
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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop