ArticleNutrients2022
Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Excessive Sodium Intake in Commercial Diet Catering Meal Plans in Poland: Implications for Diet Quality and Chronic Disease Risk.Nutrients · 2026Article
- Sodium content of packaged foods and beverages in Nigeria: a cross-sectional comparative study with WHO global sodium benchmarks, Kenya, and South Africa.Journal of nutritional science · 2026Article
- Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece.Nutrients · 2025Article
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- Article
- Pertinence of Salt-Related Knowledge and Reported Behaviour on Salt Intake in Adults: A Cross-Sectional Study.Nutrients · 2023Article
- Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.Nutrients · 2023Article
- Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project.Nutrients · 2023Article
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.Nutrients · 2022Article
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7 authors.
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Abstract
Reformulation of food products is one of the measures needed for reducing salt consumption. Accordingly, the World Health Organization (WHO) recently proposed global sodium benchmarks for different food categories to be used for setting national policies. Therefore, the sodium content of cereal-based products currently sold in Italy was compared with the WHO benchmarks, highlighting those categories primarily needing a reformulation. To this aim, the sodium content and several declarations (i.e., nutrition and health claims, organic or gluten free declaration) were retrieved from 2917 cereal-based products sold on the Italian market. All "minimally processed breakfast cereals" had a sodium content below the benchmark, while "flatbreads" and "leavened bread" had the highest percentage of items above the respective sodium benchmarks. Flatbreads and "crackers/savory biscuits" showed the highest median delta values from the respective benchmarks of 360 and 278 mg/100 g, respectively. Large variability in terms of percentage of products with sodium content above the benchmark was observed within the same categories, as well as among products with different declarations. A large number of food products currently sold on the Italian market have a sodium content above the benchmark. This result suggests the need to reformulate many food products currently on the market to achieve the WHO/United Nations (UN) objective of 30% global reduction in sodium intake by 2025.
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