TABLE 2.

Decomposition of the change in sodium density by food or beverage category

	Changes in sodium density, in mg/100 g of all foods and beverages consumed			Share of food category, % of total diet, in weight
	Reformulation effect	Switching effect	Product renewal effect	Year 1	Year 9	% reformulation, in the food category
All foods and beverages	−12.0	−1.6	−2.5	—	—	—
Cereals & cereal products	−4.6	−2.3	−0.9	9%	9%	−15%
Meat and meat products	−3.0	−2.8	−1.2	6%	5%	−12%
Vegetables	−1.6	0.2	−0.9	10%	10%	−22%
Beverages	0.2	−2.2	0.3	52%	55%	+20%
Fish & fish products	−0.4	−0.6	0.0	1%	1%	−10%
Fats and oils	−0.2	−0.9	0.2	0%	0%	−10%
Eggs & egg dishes	−0.1	0.0	−0.2	1%	1%	−4%
Sugars, preserves & snacks	−0.3	−0.1	0.1	2%	2%	−8%
Nuts & seeds	0.0	−0.1	0.0	0%	0%	+2%
Supplements	0.0	0.0	0.0	0%	0%	−4%
Fruit	−0.3	0.9	−0.3	7%	6%	−47%
Milk & milk products	0.0	0.5	−0.1	10%	9%	0%
Sauces, soups and condiments	−1.8	5.7	0.5	2%	2%	−16%

Data in columns 1 to 3 show the effects of reformulation, switches, and product renewals, grouped by category (Equation 3). The changes in sodium density, grouped by category, indicate the contribution from each category to the total sodium density (i.e., for 100 g of all foods consumed, not for 100 g of foods from the category). Data in column 6 (percentage reformulation for products in the category) are the percentage changes in sodium density of foods in each category, relatively to the sodium density of the food categories in Y1 (Supplemental Equation1). There were 2973 foods in Y1 and 2897 in Y9 (breakout per category in Supplemental Table 1). Abbreviation: Y, year.