Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017
Abstract
:1. Introduction
2. Materials and Methods
2.1. Product Selection Criteria
2.2. Data Collection
2.3. Statistical Analysis
3. Results
3.1. Proportion of Products Meeting the PAHO Regional Targets
3.2. Analysis of Mean and Median Sodium Content for Each Food Category over Time
4. Discussion
5. Conclusions
Author Contributions
Conflicts of Interest
References
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Food Categories and Subcategories | Regional Target | % Products That Have Met the Regional Targets (2017) | Lower Target | % Products That Have Met the Lower Regional Targets (2017) | |
---|---|---|---|---|---|
Americas | Brazil | mg/100 g | % | mg/100 g | % |
Breads | Sliced bread (n = 82) | 600 | 100.0 | 400 | 59.8 |
Buns (n = 11) | 100.0 | 81.8 | |||
Cakes | Aerated cake mixes (n = 135) | 400 | 90.4 | 205 | 25.9 |
Creamy cake mixes (n = 24) | 91.7 | 45.8 | |||
Cakes without filling (n = 68) | 100.0 | 36.8 | |||
Cakes with filling (n = 48) | 100.0 | 54.2 | |||
Shelf-stable pasta and noodles (dry, uncooked) | Instant pasta (n = 87) | 1921 | 98.9 | 1333 | 10.3 |
Snacks | Corn snacks (n = 39) | 900 | 53.8 | 530 | 10.2 |
Potato chips (n = 29) | 100.0 | 75.9 | |||
Mayonnaise | Mayonnaise (n = 28) | 1050 | 85.7 | 670 | 17.9 |
Butter/dairy spread | Dairy spread (n = 45) | 800 | 100.0 | 500 | 73.3 |
Margarines (n = 46) | 95.7 | 28.3 | |||
Cheese * | Mozzarella cheese (n = 28) | 559 | 89.3 | 512 b | 50.0 |
Condiments | Rice condiments (n = 5) | 33,100 | 100.0 | 9100 | 0.0 |
Bouillon cubes and powders (n = 35) ** | 1025 | 97.1 | 900 | 11.4 | |
Paste condiments * (n = 14) | 37,901 | 100.0 | 33,134 | 78.6 | |
Cookies and sweet biscuits | Sweet biscuits (n = 52) | 485 | 99.8 | 265 | 21.2 |
Filled cookies (n = 185) | 100.0 | 86.5 | |||
Savory biscuits and crackers | Salted crackers (n = 84) | 1340 | 100.0 | 700 | 91.7 |
Breakfast cereals | Breakfast cereals (n = 15) | 630 | 100.0 | 500 | 100.0 |
Food Categories | n | Sodium 2011 (mg/100 g) | n | Sodium 2013–2014 (mg/100 g) | n | Sodium 2017 (mg/100 g) | p * | |||
---|---|---|---|---|---|---|---|---|---|---|
Mean ± SD | Median (Min–Max) | Mean ± SD | Median (Min–Max) | Mean ± SD | Median (Min–Max) | |||||
Sliced bread | 117 | 426.5 ± 107.1 a,b | 432.0 (118.0−796.0) | 87 | 380.3 ± 122.1 a | 380.0 (126.0−870.0) | 82 | 365.0±87.6 b | 380.0 (134.0−536.0) | <0.001 |
Buns | 9 | 436.1 ± 121.4 | 462.0 (260.0−570.0) | 8 | 388.5 ± 74.4 | 415.0 (270.0−462.0) | 11 | 374.4 ± 59.4 | 372.0 (270.0−512.0) | 0.359 |
Aerated cake mixes | 125 | 372.3 ± 173.4 a,b | 314.0 (166.7−1111.5) | 201 | 309.6 ± 69.2 a,c | 327.0 (117.0−474.0) | 135 | 291.6 ± 92.6 b,c | 293 (119.6−724.3) | <0.001 |
Creamy cake mixes | 24 | 270.7 ± 75.6 a | 280.0 (135.1−412.0) | 33 | 250.5 ± 44.6 | 251.0 (69.0−333.0) | 24 | 229.6 ± 82.1 a | 226.2 (40.7−422.9) | 0.047 |
Cakes without filling | 64 | 335.7 ± 66.7 a,b | 355.0 (188.3−462.9) | 69 | 281.0 ± 85.9 a,c | 300.0 (117.0−398.3) | 68 | 241.1 ± 74.9 b,c | 250.0 (101.7−355.0) | <0.001 |
Cakes with filling | 41 | 249.9 ± 51.4 a,b | 240.0 (107.0−330.0) | 68 | 212.3 ± 47.0 a,c | 224.0 (108.3−330.0) | 48 | 185.8 ± 55.0 b,c | 200.0 (80.0−255.0) | <0.001 |
Instant pastas | 90 | 1960.0 ± 384.5 a,b | 1993.5 (1104.9−2729.1) | 97 | 1662.3 ± 265.7 a | 1670.0 (1057.5−2548.6) | 87 | 1598.6 ± 189.6 b | 1607.1 (1057.5−2548.6) | <0.001 |
Corn snacks | 25 | 831.9 ± 226.1 | 840.0 (351.0−1288.0) | 39 | 753.9 ± 140.1 | 756.0 (352.0−1032.0) | 40 | 827.4 ± 242.8 | 884.0 (348.0−1224.0) | 0.067 |
Potato chips | 22 | 547.6 ± 123.6 | 598.0 (305.0−720.0) | 28 | 513.3 ± 130.7 | 516.0 (276.0−700.0) | 30 | 475.4 ± 137.9 | 507.3 (200.0−748.0) | 0.237 |
Mayonnaise | 31 | 1063.3 ± 198.2 a,b | 1058.3 (741.7−1566.7) | 41 | 891.3 ± 157.9 a | 925.0 (400.0−1075.0) | 29 | 852.7 ± 194.9 b | 933.3 (541.7−1075.0) | <0.001 |
Dairy spreads | 80 | 659.5 ± 248.4 a,b | 596.7 (314.0−1470.0) | 80 | 524.4 ± 188.2 a,c | 468.3 (300.0−1100.0) | 45 | 434.5 ± 110.3 b,c | 410.0 (300.0−670.0) | <0.001 |
Margarines | 94 | 739.9 ± 363.6 a | 730.0 (40.0−1660.0) | 84 | 689.8 ± 351.4 b | 710.0 (0.0−1660.0) | 46 | 544.3 ± 207.3 a,b | 600.0 (10.0−1070.0) | <0.001 |
Mozzarella cheese | 26 | 600.2 ± 363.6 a | 540.0 (350.0−160.0) | 51 | 461.2 ± 132.2 a | 486.7 (87.0−786.7) | 28 | 517.2 ± 131.5 | 526.7 (86.7−796.7.0) | 0.039 |
Rice condiments | 5 | 31,425.1 ± 3009.7 | 32,120.0 (26.186.0−33,800.0) | 4 | 29,530.0 ± 6140.7 | 32,370.0 (20,340.0−33,040.0) | 5 | 28,505.1 ± 5237.6 | 31,260.0 (20,340.0−32,700.0) | 0.325 |
Bouillon cubes and powders | 41 | 1035.9 ± 94.4 a | 1015.0 (900.0−1247.0) | 26 | 985.2 ± 105.8 b | 1019.0 (705.0−1183.0) | 35 | 952.1 ± 88.2 a,b | 967.0 (668.0−1057.0) | 0.003 |
Paste condiments | 14 | 33,494.5 ± 4054.4 | 33,450.0 (26,840.0−40,700.0) | 14 | 32,900.0 ± 3173.6 | 33,850.0 (26,840.0−37,280.0) | 14 | 31,845.7 ± 2615.9 | 32,220.0 (26,840.0−35,280.0) | 0.303 |
Sweet biscuits | 17 | 359.2 ± 81.3 a,b | 386.7 (213.3−490.0) | 45 | 318.2 ± 50.3 a | 317.0 (236.7−416.0) | 52 | 293.9 ± 72.4 b | 306.7 (60.0−493.3) | 0.019 |
Filled cookies | 176 | 259.5 ± 66.0 a,b | 251.7 (140.0−600.0) | 198 | 242.6 ± 48.9 a | 243.0 (127.0−390.0) | 185 | 235.5 ± 57.3 b | 240.0 (41.7−463.3) | 0.006 |
Salted crackers | 39 | 695.8 ± 260.8 b | 686.7 (83.3−1220.0) | 94 | 660.4 ± 147.1 c | 633.0 (350.0−923.0) | 84 | 590.9 ± 163.4 b,c | 626.7 (150.0−1080.0) | 0.031 |
Breakfast cereals | 27 | 428.9 ± 141.8 | 430.0 (132.0−676.7) | 21 | 406.7 ± 129.9 | 392.5 (195.0−679.3) | 15 | 359.2 ± 69.5 | 390.0 (216.7−416.7) | 0.209 |
Food Categories | % Reduction in Mean Sodium | ||
---|---|---|---|
2011−2013/14 | 2013/14−2017 | 2011−2017 | |
Loaf bread | 10.8 * | 3.9 | 14.3 * |
Buns | 11.0 | 3.6 | 14.2 |
Aerated cake mixes | 16.9 * | 5.8 * | 21.8 * |
Creamy cake mixes | 7.4 | 8.4 | 15.2 * |
Cakes without filling | 16.1 * | 14.2 * | 28.0 * |
Cakes with filling | 14.8 * | 12.7 * | 25.7 * |
Instant pastas | 15.2 * | 3.8 | 18.5 * |
Corn snacks | 9.4 | −9.8 | 0.5 |
Potato chips | 6.2 | 7.4 | 13.2 |
Mayonnaise | 16.2 * | 4.4 | 19.8 * |
Dairy spreads | 20.5 * | 17.1 * | 34.1 * |
Margarines | 6.8 | 21.0 * | 26.4 * |
Mozzarella cheese | 23.2 * | −12.1 | 13.8 |
Rice condiments | 6.0 | 3.5 | 9.3 |
Bouillon cubes and powders | 4.8 | 3.3 * | 8.0 * |
Paste condiments | 1.8 | 3.2 | 4.9 |
Sweet biscuits | 11.4 * | 7.9 | 18.4 * |
Filled cookies | 6.6 * | 2.9 | 9.3 * |
Salted crackers | 5.0 | 10.4 * | 15.0 * |
Breakfast cereals | 5.4 | 11.6 | 16.3 |
© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Nilson, E.A.F.; Spaniol, A.M.; Gonçalves, V.S.S.; Moura, I.; Silva, S.A.; L’Abbé, M.; Jaime, P.C. Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017. Nutrients 2017, 9, 742. https://doi.org/10.3390/nu9070742
Nilson EAF, Spaniol AM, Gonçalves VSS, Moura I, Silva SA, L’Abbé M, Jaime PC. Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017. Nutrients. 2017; 9(7):742. https://doi.org/10.3390/nu9070742
Chicago/Turabian StyleNilson, Eduardo A. F., Ana M. Spaniol, Vivian S. S. Gonçalves, Iracema Moura, Sara A. Silva, Mary L’Abbé, and Patricia C. Jaime. 2017. "Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017" Nutrients 9, no. 7: 742. https://doi.org/10.3390/nu9070742