US Food Industry Progress During the National Salt Reduction Initiative: 2009-2014

Am J Public Health. 2016 Oct;106(10):1815-9. doi: 10.2105/AJPH.2016.303397. Epub 2016 Aug 23.

Abstract

Objectives: To assess the US packaged food industry's progress from 2009 to 2014, when the National Salt Reduction Initiative had voluntary, category-specific sodium targets with the goal of reducing sodium in packaged and restaurant foods by 25% over 5 years.

Methods: Using the National Salt Reduction Initiative Packaged Food Database, we assessed target achievement and change in sales-weighted mean sodium density in top-selling products in 61 food categories in 2009 (n = 6336), 2012 (n = 6898), and 2014 (n = 7396).

Results: In 2009, when the targets were established, no categories met National Salt Reduction Initiative 2012 or 2014 targets. By 2014, 26% of categories met 2012 targets and 3% met 2014 targets. From 2009 to 2014, the sales-weighted mean sodium density declined significantly in almost half of all food categories (43%; 26/61 categories). Overall, sales-weighted mean sodium density declined significantly (by 6.8%; P < .001).

Conclusions: National target setting with monitoring through a partnership of local, state, and national health organizations proved feasible, but industry progress was modest.

Public health implications: The US Food and Drug Administration's proposed voluntary targets will be an important step in achieving more substantial sodium reductions.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Fast Foods
  • Food Industry / statistics & numerical data*
  • Food Labeling / statistics & numerical data*
  • Humans
  • Nutrition Policy / trends
  • Restaurants
  • Sodium, Dietary / adverse effects*
  • United States
  • United States Food and Drug Administration

Substances

  • Sodium, Dietary