Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013

Nutrients

David Monro²  Cliona Ni Mhurchu¹  Yannan Jiang¹  Delvina Gorton² 

[1] National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; E-Mails:;Heart Foundation of New Zealand, PO Box 17160, Greenlane, Auckand 1546, New Zealand; E-Mails:

关键词: sodium;    salt;    processed food;    packaged food;    food analysis;    New Zealand;   

DOI  :  10.3390/nu7064054

来源: mdpi

【 摘 要 】

Decreasing population sodium intake has been identified as a “best buy” for reducing non-communicable disease. The aim of this study was to explore 10-year changes in the sodium content of New Zealand processed foods. Nutrient data for nine key food groups were collected in supermarkets in 2003 (n = 323) and 2013 (n = 885). Mean (SD) and median (min, max) sodium content were calculated by food group, year and label type (private/branded). Paired t-tests explored changes in sodium content for all products available for sale in both years (matched; n = 182). The mean (SD) sodium content of all foods was 436 (263) mg (100 g)⁻¹ in 2003 and 433 (304) mg (100 g)⁻¹ in 2013, with no significant difference in matched products over time (mean (SD) difference, −56 (122) mg (100 g)⁻¹, 12%; p = 0.22). The largest percentage reductions in sodium (for matched products) were observed for Breakfast Cereals (28%; −123 (125) mg (100 g)⁻¹), Canned Spaghetti (15%; −76 (111) mg (100 g)⁻¹) and Bread (14%; −68 (69) mg (100 g)⁻¹). The reduction in sodium was greater for matched private vs. branded foods (−69 vs. −50 mg (100 g)⁻¹, both p < 0.001). There has been modest progress with sodium reduction in some New Zealand food categories over the past 10 years. A renewed focus across the whole food supply is needed if New Zealand is to meet its global commitment to reducing population sodium intake.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.