Table 2.

Other Studies Related to the Implementation of Salt Reduction

Types of Studies	Description	Number of Studies	Summary
Monitoring or surveillance studies	Population salt intake	12	Country of study: 3 United States (US), 2 Australia, 2 China, 1 New Zealand, 1 Canada, 1 Brazil, 1 Bangladesh, 1 sub‐Saharan Africa Method of salt intake assessment: 4 through 24‐hour urine collection; 4 through 24‐hour food recall including the three US studies, which all utilized data from the National Health and Nutrition Examination Survey (NHANES); 1 total diet studies through weighing food intake and laboratory analysis of prepared foods; 1 assessed data on extra salt use through a structured questionnaire; 1 systematic review of studies reporting sodium intake; and 1 compared two methods in estimating sodium intake—a semiquantitative food frequency questionnaire vs a 12‐hour urinary excretion measurement Type of study population: 7 included an adult population, 2 included a child population, and 3 included both child and adult populations Study design: All of the studies were cross‐sectional in nature Study results: All studies that measured salt intake (9) showed that countries had an average daily salt intake above the World Health Organization–recommended amount of 5 g/d
	Salt content in foods and meals	9	Country of study: 2 in the US, 2 in Sweden, 2 in Australia, 1 in Austria, 1 in Germany, and 1 in both New Zealand and Australia Objective of measuring salt levels in foods: 3 measured compliance with nutrition standards; 3 obtained nutrient profile to support product labeling or consumer education or assess future changes; 2 compared nutrient content with counterparts; and 1 estimated the improvements from a supermarket's initiative Types of foods assessed: 5 included packaged foods with 1 focusing on baby and toddler food products and 1 on gluten‐free foods; 2 included meals with 1 focusing on school meals and 1 on recipes for home cooking from a food magazine; and 2 were mixed, which included commercially processed, restaurant, and homemade foods
	Consumers' knowledge, attitudes, and behaviors related to salt	1	Country of study: 1 US cross‐sectional survey of healthcare providers to measure their knowledge, attitudes, perceptions, and beliefs regarding dietary recommendations
Economic evaluations or modeling studies	Modeling the effects of salt reduction	10	Country of study: 2 US, 1 global, 1 Australia, 1 Netherlands, 1 Germany, 1 Turkey, 1 South Africa, 1 China, 1 European countries Objective of modeling: 6 simulated the impact of salt reduction on noncommunicable disease mortality, 2 simulated the impact of salt reduction on sodium intake, 1 estimated the economic impact of salt reduction particularly healthcare cost savings, and 1 estimated both the health and economic impact of salt reduction
Other	Other studies related to salt reduction interventions	17	Country of study: 4 US, 2 Korea, 2 Canada, 1 Guatemala, 1 Germany, 1 United Kingdom, 1 India, 1 Malaysia, 1 Belgium, 1 Switzerland, 1 China, 1 Brazil Type of study: 6 studies on validity of tools or dietary assessment methods for measuring salt intake; 5 labeling studies that include salt; 4 studies on acceptability of low‐sodium foods; and 2 reviews of interventions that include reducing salt intake