ArticleApplied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme2016
Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.
Article in Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 2 of them syntheses that pooled it.
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Who cites it
29 citing papers in PubMed, 2 syntheses or guidelines 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
- The Science of Salt: A regularly updated systematic review of the implementation of salt reduction interventions (March-August 2016).Journal of clinical hypertension (Greenwich, Conn.) · 2017Pooled it
- Changes in dietary sodium knowledge, attitudes and behaviors among Canadian adults in 2011 and 2024: a repeated cross-sectional study.The American journal of clinical nutrition · 2026Article
- Sodium in Canadian processed foods between 2010 and 2020: implications for future sodium reduction initiatives.Public health nutrition · 2026Article
- Article
- Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices.Public health nutrition · 2024Article
- Canadian Free Sugar Intake and Modelling of a Reformulation Scenario.Foods (Basel, Switzerland) · 2023Article
- Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review.International journal of environmental research and public health · 2023Article
- Top Sodium Food Sources in the American Diet-Using National Health and Nutrition Examination Survey.Nutrients · 2023Article
- Article
- Article
- Evaluating the potential implications of canadian front-of-pack labelling regulations in generic and branded food composition databases.BMC public health · 2022Article
- A feasibility study of a randomized controlled trial protocol to assess the impact of an eHealth intervention on the provision of dietary advice in primary care.Pilot and feasibility studies · 2022Article
- Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA).Foods (Basel, Switzerland) · 2022Article
- Changes in the Sodium Content of Foods Sold in Four Latin American Countries: 2015 to 2018.Nutrients · 2021Article
- Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project.Nutrients · 2021Article
- Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory.Public health nutrition · 2021Article
- Development of the Food Label Information Program: A Comprehensive Canadian Branded Food Composition Database.Frontiers in nutrition · 2021Article
- The Development and Application of a Tool for Quantifying the Strength of Voluntary Actions and Commitments of Major Canadian Food Companies to Improve the Nutritional Quality of Their Products.Current developments in nutrition · 2020Article
- A comparison of the nutritional quality of products offered by the top packaged food and beverage companies in Canada.BMC public health · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium, and determine the proportion meeting Health Canada's sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n = 10 487 and n = 15 394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in imitation seafood (mean ± SD, mg/100 g; 602 ± 50 to 444 ± 81, 26.2%, p = 0.002), condiments (1309 ± 790 to 1048 ± 620, 19.9%, p = 0.005), breakfast cereals (375 ± 26 to 301 ± 242, 19.7%, p = 0.001), canned vegetables/legumes (269 ± 156 to 217 ± 180, 19.3%, p < 0.001), plain chips (462 ± 196 to 376 ± 198, 18.6% p = 0.004), hot cereals (453 ± 141 to 385 ± 155, 15.0%, p = 0.011), meat analogues (612 ± 226 to 524 ± 177, 14.4%, p = 0.003), canned condensed soup (291 ± 62 to 250 ± 57, 14.1%, p = 0.003), and sausages and wieners (912 ± 219 to 814 ± 195, 10.7%, p = 0.012). The proportion of foods meeting at least 1 of the 3 phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce.
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