Assessment of Sodium Content of Processed Food Available in Indonesia

Abstract: The Less Salt, More Life program was the first voluntary salt reduction initiative in Argentina. This article analyzes the perspectives of the stakeholders involved in this voluntary agreement between the Ministry of Health and the food industry to gradually reduce sodium content in processed foods. This exploratory case study used a qualitative approach including 29 in-depth interviews with stakeholders from the public and private sectors and identified the role of the different stakeholders and their perceptions regarding the challenges encountered in the policy process that contribute to the debate on public-private partnerships in health policies. The article also discusses the initiative’s main challenges and controversies.

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Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

10.21203/rs.3.rs-903177/v1 ◽

2021 ◽

Author(s):

Maria Sofia Amarra ◽

Mario Capanzana ◽

Glen Gironella ◽

Francisco de los Reyes

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

The Philippines ◽

Income Quintile ◽

Processed Foods ◽

Processed Food ◽

Sodium Reduction ◽

Minimally Processed ◽

Urban Rural ◽

Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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Sodium content and labelling of processed and ultra-processed food products marketed in Brazil

Public Health Nutrition ◽

10.1017/s1368980014001736 ◽

2014 ◽

Vol 18 (7) ◽

pp. 1206-1214 ◽

Cited By ~ 10

Author(s):

Carla Adriano Martins ◽

Anete Araújo de Sousa ◽

Marcela Boro Veiros ◽

David Alejandro González-Chica ◽

Rossana Pacheco da Costa Proença

Keyword(s):

Food Products ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Food ◽

Sectional Study ◽

Cross Sectional ◽

Nutrition Labels ◽

Nutritional Information ◽

Brazilian Legislation ◽

New Evidence

AbstractObjectiveTo analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.DesignCross-sectional study.SettingA large supermarket in Florianopolis, southern Brazil.SubjectsIngredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket.ResultsThe study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58·8 %; 95 % CI 55·4, 62·2 %) had high Na content (>600 mg/100 g). In 78·0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the ‘garnishes and others’ subgroup. More than half of the products (52·0 %; 95 % CI 48·2, 55·6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product’s Na content (high, medium or low; P=0·08).ConclusionsMost food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.

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Sodium content on processed foods for snacks

Public Health Nutrition ◽

10.1017/s1368980015001718 ◽

2015 ◽

Vol 19 (6) ◽

pp. 967-975 ◽

Cited By ~ 13

Author(s):

Mariana Vieira dos Santos Kraemer ◽

Renata Carvalho de Oliveira ◽

David Alejandro Gonzalez-Chica ◽

Rossana Pacheco da Costa Proença

Keyword(s):

Children And Adolescents ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Foods ◽

Processed Food ◽

Food Labels ◽

Cross Sectional ◽

Nutrition Labelling ◽

Serving Sizes ◽

Serving Size

AbstractObjectiveTo assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents.DesignCross-sectional study that assessed Na content and serving size reporting on processed food labels.SettingA supermarket that is part of a large chain in Brazil.SubjectsAll foods available for sale at the study’s location and reported in the literature as snacks present in the diets of Brazilian children and adolescents.ResultsOf the 2945 processed foods, 87 % complied with the reference serving sizes, although variability in reporting was observed in most of the food subgroups. In addition, 21 % of the processed foods had high Na levels (>600 mg/100 g) and 35 % had medium Na levels (>120 and ≤600 mg/100 g). The meats, oils, fats and seeds groups as well as the prepared dishes had higher percentages of foods classified as high Na (81 %, 58 % and 53 %, respectively).ConclusionsMost of the processed foods had high or medium Na content. We emphasize the importance of revising Brazilian nutrition labelling legislation to standardize reference serving sizes to avoid variation. Besides, we point out the potential for reducing Na levels in most processed foods, as evidenced by the variability in Na content within subgroups. Finally, we have identified the need to develop a method to classify Na levels in processed foods with specific parameters for children and adolescents.

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Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

Foods ◽

10.3390/foods7020016 ◽

2018 ◽

Vol 7 (2) ◽

pp. 16 ◽

Cited By ~ 9

Author(s):

◽

Keyword(s):

Food Safety ◽

Human Health ◽

Food Products ◽

Sodium Content ◽

Processed Food ◽

Safety Considerations

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Identification of Foods To Monitor The Sodium Content of Processed Foods for Developing a Sodium Reduction Program in The Philippines

10.21203/rs.3.rs-903177/v2 ◽

2021 ◽

Author(s):

Maria Sofia Amarra ◽

Mario Capanzana ◽

Glen Gironella ◽

Francisco de los Reyes

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

The Philippines ◽

Income Quintile ◽

Processed Foods ◽

Processed Food ◽

Sodium Reduction ◽

Minimally Processed ◽

Urban Rural ◽

Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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Effect of the reduction of sodium content of processed food on sodium intake in Brazil: the National Dietary Survey, 2008‐2009 (130.8)

The FASEB Journal ◽

10.1096/fasebj.28.1_supplement.130.8 ◽

2014 ◽

Vol 28 (S1) ◽

Author(s):

Amanda Moura Souza ◽

Bárbara Silva Nalin de Souza ◽

Ilana Nogueira Bezerra ◽

Rosely Sichieri

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

Processed Food ◽

Dietary Survey

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A comparison of sodium contents on nutrition information labels of foods with and without nutrition claims marketed in Brazil

British Food Journal ◽

10.1108/bfj-09-2015-0325 ◽

2016 ◽

Vol 118 (7) ◽

pp. 1594-1609 ◽

Cited By ~ 6

Author(s):

Waleska Nishida ◽

Ana Carolina Fernandes ◽

Marcela Boro Veiros ◽

David Alejandro González Chica ◽

Rossana Pacheco da Costa Proença

Keyword(s):

Food Products ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Food ◽

Food Labels ◽

Cross Sectional ◽

Content Type ◽

Nutrition Claims ◽

Brazilian Legislation ◽

Added Salt

Purpose – The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR). Design/methodology/approach – Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011. Findings – All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p < 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C. Originality/value – Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

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