ArticleNutrients2014
An evaluation of the effects of the Australian Food and Health Dialogue targets on the sodium content of bread, breakfast cereals and processed meats.
Article in Nutrients, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 53 papers, 3 of them syntheses that pooled it.
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Who cites it
53 citing papers in PubMed, 3 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
- Pooled 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
- The effectiveness of mandatoryThe British journal of nutrition · 2025Review
- Estimated health benefits, costs and cost-effectiveness of eliminating industrial transBMJ global health · 2024Article
- Estimated health benefits, costs and cost-effectiveness of eliminating dietary industrial trans fatty acids in Kenya: cost-effectiveness analysis.BMJ global health · 2023Article
- 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
- Global nutritional challenges of reformulated food: A review.Food science & nutrition · 2023Review
- Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review.International journal of environmental research and public health · 2023Article
- Sodium Content and Labelling of Packaged Foods and Beverages in Nigeria: A Cross-Sectional Study.Nutrients · 2022Article
- Estimating the potential impact of the Australian government's reformulation targets on household sugar purchases.The international journal of behavioral nutrition and physical activity · 2021Article
- Article
- The estimated health impact of sodium reduction through food reformulation in Australia: A modeling study.PLoS medicine · 2021Article
- Article
- Estimating the potential impact of Australia's reformulation programme on households' sodium purchases.BMJ nutrition, prevention & health · 2021Article
- Estimated health benefits, costs, and cost-effectiveness of eliminating industrial trans-fatty acids in Australia: A modelling study.PLoS medicine · 2020Article
- 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
- Dietary sodium and potassium intake in people with diabetes: are guidelines being met?Nutrition & diabetes · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant packaged foods on the shelves of Australian supermarkets between 2010 and 2013 were examined. Changes in mean sodium content were assessed by linear mixed models, and the significance of differences in the proportion of products meeting targets was determined using chi-squared or McNemar's tests. The mean sodium level of bread products fell from 454 to 415 mg/100 g (9% lower, p < 0.001), and the proportion reaching target rose from 42% to 67% (p < 0.005). The mean sodium content of breakfast cereals also fell substantially from 316 to 237 mg/100 g (25% lower, p < 0.001) over the study period. The decline in mean sodium content of bacon/ham/cured meats from 1215 to 1114 mg/100 g (8% lower, p = 0.001) was smaller, but associated with a rise in the proportion meeting the target from 28% to 47%. Declines in mean sodium content did not appreciably differ between companies that did and did not make public commitments to the targets. These data show that the Australian food industry can reduce salt levels of processed foods and provide a strong case for broadening and strengthening of the Food and Health Dialogue (FHD) process.
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