ReviewJournal of clinical hypertension (Greenwich, Conn.)2019
The Science of Salt: A global review on changes in sodium levels in foods.
Review in Journal of clinical hypertension (Greenwich, Conn.), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Front-of-Package Nutrition Labeling and Its Impact on Food Industry Practices: A Systematic Review of the Evidence.Nutrients · 2023Pooled it
- Trends in Sodium Content of Instant Foods in Thailand, 2018-2021: Progress and Remaining Challenges.Preventing chronic disease · 2026Article
- Cross-border food reformulation: changes in nutrient content in Uruguay following the implementation of front-of-package policies in neighbouring countries.BMC public health · 2026Article
- Food types, preparation methods, and use of high-sodium seasonings in chain restaurants in Jamaica-implications for sodium consumption and food policy.BMC research notes · 2026Article
- Sodium content of Packaged foods in Uruguay by country of origin: regulatory challenges and trade considerations.Globalization and health · 2026Article
- The burden of gastric cancer attributed to high salt intake and predictions through the year 2042: a cross-national comparative analysis of China, Japan, and South Korea.Frontiers in nutrition · 2025Article
- Metals on the Menu-Analyzing the Presence, Importance, and Consequences.Foods (Basel, Switzerland) · 2024Review
- 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
- Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011-2020).Nutrients · 2023Article
- Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.BMC public health · 2023Article
- Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt Consumption.Foods (Basel, Switzerland) · 2022Review
- A Global Review of National Strategies to Reduce Sodium Concentrations in Packaged Foods.Advances in nutrition (Bethesda, Md.) · 2022Review
- Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020.Frontiers in nutrition · 2022Article
- Article
- The estimated health impact of sodium reduction through food reformulation in Australia: A modeling study.PLoS medicine · 2021Article
- Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake.Nutrients · 2021Article
- Growth of Ready Meals in Australian Supermarkets: Nutrient Composition, Price and Serving Size.Foods (Basel, Switzerland) · 2021Article
- Article
- Urinary Sodium Excretion and Blood Pressure Relationship across Methods of Evaluating the Completeness of 24-h Urine Collections.Nutrients · 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
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review aims to summarize and synthesize studies reporting on changes in sodium levels in packaged food products, restaurant foods, and hospital or school meals, as a result of salt reduction interventions. Studies were extracted from those published in the Science of Salt Weekly between June 2013 and February 2018. Twenty-four studies were identified: 17 assessed the changes in packaged foods, four in restaurant foods, two in hospital or school meals, and one in both packaged and restaurant foods. Three types of interventions were evaluated as part of the studies: voluntary reductions (including targets), labeling, and interventions in institutional settings. Decreases in sodium were observed in all studies (n = 8) that included the same packaged foods matched at two time points, and in the studies carried out in hospitals and schools. However, there was little to no change in mean sodium levels in restaurant foods. The pooled analysis of change in sodium levels in packaged foods showed a decrease in sodium in unmatched food products (-36 mg/100 g, 95% CI -51 to -20 mg/100 g) and in five food categories-breakfast cereals, breads, processed meats, crisps and snacks, and soups. Twenty-two of the 24 studies were from high-income countries, limiting the applicability of the findings to lower resource settings.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.