Table 3.

Semi‐structured questions based on RE‐AIM framework

Academic investigators	Policymakers	Salt industry/food industry
	Overview
Can you tell me about your project and describe the low sodium salt intervention in your study?	Were you or your work institute involved in salt reduction strategy in any way? Please tell us about your roles and responsibilities?	Can you tell me about your company (scale, sale area) and the low sodium salt products (formula, price, sales volume) of your study?
Is it a currently ongoing study? When and how long did it last?		Please tell us about your role and responsibility in your company?
What is your responsibility in the study?		Why do you want to produce low sodium salts?
Can you talk about the low sodium salt you used in your study?		Has your company involved in any research or public health activities? If yes, please tell me what the activities are?
Why do you want to implement the low sodium salt intervention?
	Reach
What is the target population for your salt‐substitute intervention?	Do you know if there is low sodium salt (low‐sodium salt) in your country? And what groups do you think are reached	What the target consumers of your low sodium salt products?
How widely used was the low sodium salt?		What groups do you think are not reached and why?
	Effectiveness
How has the use of low sodium salt impacted the research outcomes?	Do you think low sodium salts are an effective way to lower salt intake? Why or why not?	What do you think is the health impact of low sodium salt?
Do you think the low sodium salt intervention worked? Why or why not?	What settings or types of countries do you think low sodium salts will be effective in lowering salt intake?	Why do you think the low sodium salt intervention works (or does not work)?
What settings or types of countries do you think low sodium salts will be effective in lowering salt intake?		What settings or types of countries do you think low sodium salts will be effective in lowering salt intake?
	Adoption
Did the stakeholders involved in your study like to adopt low sodium salt intervention? Why or why not?	Would you like to use low sodium salts as an intervention? Why or why not?	What are the barriers for food industry to adopt the use of low sodium salts? And facilitators?
Can you suggest any strategies that would have increased the participant's use of the low sodium salts instead of normal salt?	What organizational issues impacted your capacity to carry out these responsibilities in reducing excessive salt intake in your country?	Compare with regular salt/ normal salt products, what are the barriers for consumers to adopt the use of low sodium salts? And facilitators?
Has the adoption of organization improved since the initial implementation phase? If so, can you provide some reasons why?	What do you think is the overall population's attitudes towards low sodium salt?
	Can you suggest any strategies that would have increased the participant's use of the low sodium salts instead of normal salt?
	Implementation
What was your strategy for implementing low sodium salt intervention?	What was the strategy for implementing your low sodium salt intervention? (policy, health education campaign, industry engagement) What do you think is the role of low sodium salts in the overall salt reduction strategy?	Would you like to advocate for low sodium salts? What strategies you would like to use?
Can you describe any of the critical aspects that facilitated the implementation of the low sodium salt intervention?	Can you describe any of the key aspects that facilitated the implementation of the low sodium salt intervention?	Can you describe any of the key aspects that facilitated the use of low sodium salt?
Can you describe the barriers to implementation of the low sodium salt intervention?	Can you describe the barriers to implementation of the low sodium salt intervention?	What the barriers to increase the use of the low sodium salts instead of normal salt among consumer? And facilitators?
		What the barriers to increase the use of the low sodium salts instead of normal salt among food industry? And facilitators?
	Maintenance/Sustainability
Do you know whether the participants/organizations are still using or promoting low sodium salt after your study?	Can you suggest any strategies to ensuring the sustainability of the use of low sodium salts over normal salt?	From your company's perspective, do you want to invest in low sodium salt or use low sodium salt over normal salt in the food industry in future? Why and why not?
Can you suggest any strategies to ensuring the sustainability of the use of low sodium salts over normal salts?
	Other opportunities
What do you think the feasible formulations for low sodium salts are?		What do you think are the feasible formulations for low sodium salts?
From your perspective, are there safety issues in the use of low sodium salts?		From your perspective, are there safety issues in the use of low sodium salts?
What opportunities do you have to promote using salt alternatives or substitutes?		Any opportunities to promote using salt alternatives or substitutes?
What are the future research priorities on low sodium salts?		What is the future development plan or business strategy on low sodium salts?
Is there anything we haven't mentioned that you would like to talk about related to the low sodium salt		Is there anything we haven't mention but you want to talk about low sodium salt