ArticleAmerican journal of preventive medicine2014
A comprehensive analysis of sodium levels in the Canadian packaged food supply.
Article in American journal of preventive medicine, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
What it found
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Food environment research in Canada: a rapid review of methodologies and measures deployed between 2010 and 2021.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- Nutritional portrait of processed foods purchased in Québec (Canada), 2016-2022.Public health nutrition · 2025Article
- Accuracy of Declared Salt Content on Traffic Light Labelling of Nuts and Seeds in Isfahan, Iran.Journal of research in health sciences · 2024Article
- Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?Nutrients · 2024Review
- Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.Foods (Basel, Switzerland) · 2023Article
- Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?Nutrients · 2022Article
- Article
- Projected effects on salt purchases following implementation of a national salt reduction policy in South Africa.Public health nutrition · 2021Article
- Article
- Development of the Food Label Information Program: A Comprehensive Canadian Branded Food Composition Database.Frontiers in nutrition · 2021Article
- Sodium concentration of pre-packaged foods sold in Hong Kong.Public health nutrition · 2020Article
- Contribution of major food companies and their products to household dietary sodium purchases in Australia.The international journal of behavioral nutrition and physical activity · 2020Article
- Article
- Sodium Levels in Packaged Foods Sold in 14 Latin American and Caribbean Countries: A Food Label Analysis.Nutrients · 2019Article
- Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme · 2016Article
- A Comparison of the Sodium Content of Supermarket Private-Label and Branded Foods in Australia.Nutrients · 2015Article
- Sodium content of popular commercially processed and restaurant foods in the United States.Preventive medicine reports · 2015Article
- Article
- Accuracy of Canadian food labels for sodium content of food.Nutrients · 2014Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
backgroundPopulation-wide sodium reduction strategies aim to reduce the cardiovascular burden of excess dietary sodium. Lowering sodium in packaged foods, which contribute the most dietary sodium, is an important intervention to lower population intakes. PURPOSE: To determine sodium levels in Canadian packaged foods and evaluate the proportion of foods meeting sodium benchmark targets set by Health Canada.
methodsA cross-sectional analysis of 7,234 packaged foods available in Canada in 2010-2011. Sodium values were obtained from the Nutrition Facts table.
resultsOverall, 51.4% of foods met one of the sodium benchmark levels: 11.5% met Phase 1, 11.1% met Phase 2, and 28.7% met 2016 goal (Phase 3) benchmarks. Food groups with the greatest proportion meeting goal benchmarks were dairy (52.0%) and breakfast cereals (42.2%). Overall, 48.6% of foods did not meet any benchmark level and 25% of all products exceeded maximum levels. Meats (61.2%) and canned vegetables and legumes (29.6%) had the most products exceeding maximum levels. The range of sodium within and between food categories was highly variable. Food categories highest in sodium (mg/serving) were dry, condensed, and ready-to-serve soups (834±256, 754±163, and 636±173, respectively); oriental noodles (783±433); broth (642±239); and frozen appetizers/sides (642±292).
conclusionsThese data provide a critical baseline assessment for monitoring sodium levels in Canadian foods. Although some segments of the market are making progress toward sodium reduction, all sectors need encouragement to continue to reduce the amount of sodium added during food processing.
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