ArticlePublic health nutrition2014
The Australian Food and Health Dialogue - the implications of the sodium recommendation for pasta sauces.
Article in Public health nutrition, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 2 of them syntheses that pooled it.
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Who cites it
15 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- The Effectiveness of Partnerships With Commercial Actors to Improve Food Environments: A Systematic Review.Obesity reviews : an official journal of the International Association for the Study of Obesity · 2025Pooled it
- Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods.Nutrients · 2014Pooled it
- Protocol for a cluster-randomised trial to determine the effects of advocacy actions on the salt content of processed foods.BMC public health · 2016Trial
- Changes in sodium levels in Australian packaged foods between 2014 and 2019: an interrupted time series analysis of the impact of the Victorian Salt Reduction Partnership's media advocacy strategy.The international journal of behavioral nutrition and physical activity · 2023Article
- Food industry perspectives on potential policies targeting unhealthy food and beverage price promotions in Australian supermarkets.BMC public health · 2022Article
- What is known about consumer nutrition environments in Australia? A scoping review of the literature.Obesity science & practice · 2018Article
- Salt intake and dietary sources of salt on weekdays and weekend days in Australian adults.Public health nutrition · 2018Article
- Effects of an Advocacy Trial on Food Industry Salt Reduction Efforts-An Interim Process Evaluation.Nutrients · 2017Article
- Article
- Designing a Healthy Food Partnership: lessons from the Australian Food and Health Dialogue.BMC public health · 2016Article
- Dietary Salt Intake and Discretionary Salt Use in Two General Population Samples in Australia: 2011 and 2014.Nutrients · 2015Article
- A Comparison of the Sodium Content of Supermarket Private-Label and Branded Foods in Australia.Nutrients · 2015Article
- Article
- Salt reduction in Australia: from advocacy to action.Cardiovascular diagnosis and therapy · 2015Article
- Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health Dialogue Na commitment and compare projections with the 2012 UK Na target for pasta sauce.
designNa data were collected from the product labels of pasta sauce products. Mean Na content was calculated for 2008 and 2011 and change assessed. Projected mean values for 2014 were derived by applying a 15 % reduction to the 2011 products above the 'action point' of 420 mg Na/100 g, consistent with the Food and Health Dialogue commitment (scenario 1). A 15 % reduction was applied to products already below the 'action point' (scenario 2). Projections were compared with the 2012 UK target.
settingNa data for pasta sauce products in Australian supermarkets (July-September) in 2008 and 2011. SUBJECTS: Not applicable.
resultsData were available for 124 (2008) and 187 (2011) products, and mean Na levels were not significantly different (451 mg/100 g v. 423 mg/100 g; P = 0·16). The projected means (381 mg Na/100 g in scenario 1; 375 mg Na/100 g in scenario 2) exceeded the 2012 UK target (330 mg Na/100 g) and to attain this would require a 22 % reduction from 2011 levels.
conclusionsThere is little evidence that all Australian manufacturers of pasta sauces systematically reduced the Na content of their products between 2008 and 2011. Even if all manufacturers achieve the current voluntary commitment by 2014, average salt levels in Australian products would still be above the 2012 UK target.
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