ArticlePublic health nutrition2015
Sodium content and labelling of processed and ultra-processed food products marketed in Brazil.
Article in Public health nutrition, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it, 35 citations in OpenAlex.
- The food environment in Latin America: a systematic review with a focus on environments relevant to obesity and related chronic diseases.Public health nutrition · 2019Pooled it
- Ultra-Processed Food Consumption Is Associated With an Unfavorable Nutrient Profile and a Higher Likelihood of Hypertension Among Women Living in Brazilian Favelas.Journal of lipid and atherosclerosis · 2026Article
- Excessive Sodium Intake in Commercial Diet Catering Meal Plans in Poland: Implications for Diet Quality and Chronic Disease Risk.Nutrients · 2026Article
- Ultra-processed food and risk of gastric cancer: a systematic review.BMJ public health · 2026Article
- Ten tips on how to manage obesity in the presence of CKD.Clinical kidney journal · 2024Review
- Synthesis of Effect Sizes on Dose Response from Ultra-Processed Food Consumption against Various Noncommunicable Diseases.Foods (Basel, Switzerland) · 2023Review
- Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011-2020).Nutrients · 2023Article
- Promotion of ultra-processed foods in Brazil: combined use of claims and promotional features on packaging.Revista de saude publica · 2023Article
- Whole grain products in Brazil: the need for regulation to ensure nutritional benefits and prevent the misuse of marketing strategies.Revista de saude publica · 2023Article
- Stakeholder perspectives on Nigeria's national sodium reduction program: Lessons for implementation and scale-up.PloS one · 2023Article
- Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project.Nutrients · 2021Article
- Sodium and salt content of Portuguese rolls produced in a city of southern Brazil: a comparison of laboratory analysis, food labelling and nutrition standards.Public health nutrition · 2021Article
- Article
- Use of added sugars in packaged foods sold in Brazil.Public health nutrition · 2018Article
- Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods.Nutrients · 2018Review
- Where are the low-calorie sweeteners? An analysis of the presence and types of low-calorie sweeteners in packaged foods sold in Brazil from food labelling.Public health nutrition · 2018Article
- Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content.Nutrients · 2017Article
- Sodium Reduction in Processed Foods in Brazil: Analysis of Food Categories and Voluntary Targets from 2011 to 2017.Nutrients · 2017Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.
designCross-sectional study.
settingA large supermarket in Florianopolis, southern Brazil. SUBJECTS: Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket.
resultsThe study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58.8 %; 95 % CI 55.4, 62.2 %) had high Na content (>600 mg/100 g). In 78.0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the 'garnishes and others' subgroup. More than half of the products (52.0 %; 95 % CI 48.2, 55.6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product's Na content (high, medium or low; P=0.08).
conclusionsMost food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.
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