Table 2.
Impact of programs of industry engagement on salt levels in foods.
| Country | Approach | Method | Reduction in Salt Levels | Timeframe |
|---|---|---|---|---|
| Argentina | V * | Food analysis | Bread: 18% [21] | 2009–2010 |
| Australia [22] | V | Product label survey | Bread: 9% Breakfast cereals: 25% Processed meats: 8% |
2010–2013 |
| Austria | V | Industry self-report | Not across the sector-surveyed 112 bakeries and found 30 tonnes of salt reduced in bread/pastry | 2011–2013 |
| Belgium | M | Food analysis | Bread: 6% [23] | 1990–2009 |
| Canada | V | Product label survey | Not across the sector-small survey of sodium levels on labels found a 11% reduction in pantry breads, 14% in breakfast cereals and 8% in canned soups | 2009–2011 |
| Chile | V | Food analysis | Bread (maraquetta): 38% [24] | 2010–2012 |
| Finland | V | Food analysis | Bread: 20% [25] Meat products, cheese and ready meals: 20%–25% [26] |
1990s–2009 |
| France [27] | V | Food analysis | Bread: 12% Pizzas & quiches: 23% Soups: 32% Mixed dishes: 17% |
2008–2011 2003–2011 2003–2011 2003–2011 |
| Ireland [28] | V | Food analysis | White Bread: 18% Wholemeal bread: 29% Breakfast cereals: 30% in biscuit based cereals to 59% in cornflake based cereals Fresh and packet soups: 12% and 19% respectively Cooking sauces: 35% in Bolognese sauce to 71% in black bean sauce Butter: 18% |
2003–2013 2003–2011 2005–2013 2004–2012 2007–2011 |
| Italy | V (bread) | Industry self-report (currently being analyzed) | Reductions in baking products, sauces, processed meats (salami, ham) | 2013 |
| Malaysia | IM | Industry self-report | Not across the sector. 30 high in salt food items have reduced salt content by 1% to 40% Biscuit categories: 11%–35% Tomato sauce: 9.5%–40% Instant noodles: 2%–20% Flavorings cubes/powder: 1.1%–16% Frozen meat: 13% |
2011–2012 |
| Mongolia | V (bread) | Food analysis | Bread: 12% | 2011 |
| Netherlands | M (bread) | Food analysis | Bread: 9% Canned vegetables also reduced |
2009–2012 |
| New Zealand | V | Food analysis | Bread: 22% [29] | 1987/88–2009 |
| Spain | V | Food analysis | Bread: 26% [30] | 2005–2009 |
| United Kingdom | V | Product label survey and industry self-report | Bread: 20% [31] Federation of Baker sliced breads (80% of bread sold in UK): >30% [32] Branded breakfast cereals: 49% [32] Pasta sauces and soups: 29% and 25%, respectively [32] Sweet and savoury biscuits: 45% and 25%, respectively [32] Cakes: 25% [32] Pastries: 40% [32] Crisps, extruded and pelleted snacks: 13%, 32% and 27%, respectively [32] |
2001–2011 1980s–2008 1998–2007 2003–2005 2006–2008 2006–2008 N/A 2007 |
| United States of America [33] | V | Database (food analysis) | White Bread: 29% Butter: 28% Frozen peas: 81% Canned tuna: 50% Canned chicken soup: 35% Salad dressing: 21% Pretzels: 19% Ham: 14% Corn flakes: 5% |
1963–2007 |
V: Voluntary sodium targets established; M: mandatory sodium targets established; IM: negotiating commitments to lower sodium through industry meetings. * Argentina’s targets became mandatory in 2012, after the period of change reported here.