ArticleNutrients2015
Food Reformulation, Responsive Regulation, and "Regulatory Scaffolding": Strengthening Performance of Salt Reduction Programs in Australia and the United Kingdom.
Article in Nutrients, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- The use of contracts to implement and manage healthy vending: best practice recommendations for effective and sustained interventions.BMC public health · 2024Article
- The use of private regulatory measures to create healthy food retail environments: a scoping review.Public health nutrition · 2024Article
- Legal and regulatory instruments for NCD prevention: a scoping review and descriptive analysis of evaluations in OECD countries.BMC public health · 2024Article
- Article
- Fifty shades of partnerships: a governance typology for public private engagement in the nutrition sector.Globalization and health · 2023Article
- Strategies to tackle non-communicable diseases in Afghanistan: A scoping review.Frontiers in public health · 2023Article
- A Global Review of National Strategies to Reduce Sodium Concentrations in Packaged Foods.Advances in nutrition (Bethesda, Md.) · 2022Review
- Implementing effective salt reduction programs and policies in low- and middle-income countries: learning from retrospective policy analysis in Argentina, Mongolia, South Africa and Vietnam.Public health nutrition · 2022Article
- Non-communicable disease policy implementation in Libya: A mixed methods assessment.PLOS global public health · 2022Article
- Article
- Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation.Nutrients · 2020Review
- Uptake of Australia's Health Star Rating System 2014-2019.Nutrients · 2020Article
- Portugal's voluntary food reformulation agreement and the WHO reformulation targets.Journal of global health · 2019Review
- Effect of Formulation, Labelling, and Taxation Policies on the Nutritional Quality of the Food Supply.Current nutrition reports · 2019Review
- Modelling impacts of food industry co-regulation on noncommunicable disease mortality, Portugal.Bulletin of the World Health Organization · 2019Article
- Using regulation to limit salt intake and prevent non-communicable diseases: lessons from South Africa's experience.Public health nutrition · 2019Article
- Article
- Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017.Nutrients · 2018Article
- Investing for Health: Potential Mechanisms for the Investment Community to Contribute to Obesity Prevention and Improved Nutrition.Current obesity reports · 2018Review
- Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strategies to reduce excess salt consumption play an important role in preventing cardiovascular disease, which is the largest contributor to global mortality from non-communicable diseases. In many countries, voluntary food reformulation programs seek to reduce salt levels across selected product categories, guided by aspirational targets to be achieved progressively over time. This paper evaluates the industry-led salt reduction programs that operate in the United Kingdom and Australia. Drawing on theoretical concepts from the field of regulatory studies, we propose a step-wise or "responsive" approach that introduces regulatory "scaffolds" to progressively increase levels of government oversight and control in response to industry inaction or under-performance. Our model makes full use of the food industry's willingness to reduce salt levels in products to meet reformulation targets, but recognizes that governments remain accountable for addressing major diet-related health risks. Creative regulatory strategies can assist governments to fulfill their public health obligations, including in circumstances where there are political barriers to direct, statutory regulation of the food industry.
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