Table 3.
Reduction in mean sodium content of food subcategories, Brazil 2011−2017.
| 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 |
* p < 0.05.