Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium

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dc.contributor.author Eyles, Helen en
dc.contributor.author Shields, E en
dc.contributor.author Webster, J en
dc.contributor.author Ni Mhurchu, Cliona en
dc.date.accessioned 2017-11-12T22:24:28Z en
dc.date.issued 2016-08 en
dc.identifier.citation American Journal of Clinical Nutrition 104(2):470-479 Aug 2016 en
dc.identifier.issn 1938-3207 en
dc.identifier.uri http://hdl.handle.net/2292/36389 en
dc.description.abstract Excess sodium intake is one of the top 2 dietary risk factors contributing to the global burden of disease. As such, many countries are now developing national sodium reduction strategies, a key component of which is a sodium reduction model that includes sodium targets for packaged foods and other sources of dietary sodium.We sought to develop a sodium reduction model to determine the reductions required in the sodium content of packaged foods and other dietary sources of sodium to reduce adult population salt intake by ∼30% toward the optimal WHO target of 5 g/d.Nationally representative household food-purchasing data for New Zealand were linked with branded food composition information to determine the mean contribution of major packaged food categories to total population sodium consumption. Discretionary salt use and the contribution of sodium from fresh foods and foods consumed away from the home were estimated with the use of national nutrition survey data. Reductions required in the sodium content of packaged foods and other dietary sources of sodium to achieve a 30% reduction in dietary sodium intakes were estimated.A 36% reduction (1.6 g salt or 628 mg Na) in the sodium content of packaged foods in conjunction with a 40% reduction in discretionary salt use and the sodium content of foods consumed away from the home would reduce total population salt intake in New Zealand by 35% (from 8.4 to 5.5 g/d) and thus meet the WHO 2025 30% relative reduction target. Key reductions required include a decrease of 21% in the sodium content of white bread, 27% for hard cheese, 42% for sausages, and 54% for ready-to-eat breakfast cereals.Achieving the WHO sodium target in New Zealand will take considerable efforts by both food manufacturers and consumers and will likely require a national government-led sodium reduction strategy. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.publisher American Society for Nutrition en
dc.relation.ispartofseries American Journal of Clinical Nutrition en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.subject Humans en
dc.subject Sodium Chloride, Dietary en
dc.subject Sodium, Dietary en
dc.subject Diet en
dc.subject Nutrition Surveys en
dc.subject Feeding Behavior en
dc.subject Models, Theoretical en
dc.subject Nutrition Policy en
dc.subject Food Packaging en
dc.subject Restaurants en
dc.subject Adult en
dc.subject Health Promotion en
dc.subject World Health Organization en
dc.subject New Zealand en
dc.subject Fast Foods en
dc.title Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium en
dc.type Journal Article en
dc.identifier.doi 10.3945/ajcn.115.125146 en
pubs.issue 2 en
pubs.begin-page 470 en
pubs.volume 104 en
dc.rights.holder Copyright: American Society for Nutrition en
dc.identifier.pmid 27385612 en
pubs.end-page 479 en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 535296 en
pubs.org-id Medical and Health Sciences en
pubs.org-id Population Health en
pubs.org-id Epidemiology & Biostatistics en
pubs.org-id Pacific Health en
dc.identifier.eissn 1938-3207 en
pubs.record-created-at-source-date 2017-11-13 en
pubs.dimensions-id 27385612 en


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