ArticlePublic health nutrition2026
Sodium in Canadian processed foods between 2010 and 2020: implications for future sodium reduction initiatives.
Article in Public health nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectivesTo assess changes in (1) Na content of processed foods in the Canadian food supply and (2) the proportion of products meeting Health Canada's voluntary Na reduction targets (SRT) between 2010 and 2020.
designThis repeated, cross-sectional study used foods from the 2010 (
settingCanada.
participantsProcessed foods.
resultsBetween 2010 and 2020, 54 % (7/13) of major categories had a left shift (reduction) in their Na distribution, 15 % (2/13) had a right shift (increase), 15 % (2/13) had both a left and right shift and 15 % (2/13) did not change. The proportion of products meeting the average targets and maximum levels increased 6 % and 4 % from 2010 to 2013 and 4 % and 3 % from 2013 to 2017, then decreased 3 % and 1 % between 2017 and 2020, with trends for improvement over time (
conclusionsAlthough many categories decreased in Na, some did not change or increased in Na and improvements in the proportion of products meeting the SRT were modest and occurred early on. Further actions, such as implementing accountability initiatives that promote industry adherence to voluntary SRT or introducing mandatory measures, alongside frequent and transparent monitoring are needed to reduce Na in processed foods in Canada.
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