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Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)

High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measu...

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Autores principales: Krušič, Sanja, Hristov, Hristo, Hribar, Maša, Lavriša, Živa, Žmitek, Katja, Pravst, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574098/
https://www.ncbi.nlm.nih.gov/pubmed/37836588
http://dx.doi.org/10.3390/nu15194304
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author Krušič, Sanja
Hristov, Hristo
Hribar, Maša
Lavriša, Živa
Žmitek, Katja
Pravst, Igor
author_facet Krušič, Sanja
Hristov, Hristo
Hribar, Maša
Lavriša, Živa
Žmitek, Katja
Pravst, Igor
author_sort Krušič, Sanja
collection PubMed
description High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measures. Slovenia implemented salt reduction policies for the period of 2010–2020; these policies also included the voluntary reformulation of foods with the lowering of sodium content. This study’s aim was to explore the nationally representative branded food datasets collected in the years 2011, 2015, 2017, and 2020 to investigate the changes in the sodium content in prepacked branded foods. The study was conducted with datasets collected from food labels using standard food monitoring studies and included all the major retailers. Differences in market shares were adjusted by sales weighting, which was conducted using the yearly sales data provided by the major retailers. The food categories with a major contribution to the overall sales of sodium in prepacked branded foods were processed meat and derivatives (19.0%), canned vegetables (7.1%), water (6.7%), bread (7.2%), and cheese (6.3%). Considering the available food products, a notable decreasing sodium content trend was observed in biscuits, breakfast cereals, pizza, and spreads. Year-to-year differences were much less expressed after the correction for market share differences, and neutral trends were most frequently highlighted. This indicates that sodium was less frequently reduced in market-leading products. The study results revealed that very limited progress in sodium food reformulation was achieved in the 10-year period, indicating the need for more efficient policy approaches. The study demonstrated the importance of the systematic monitoring of the food supply for the evaluation of food policies.
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spelling pubmed-105740982023-10-14 Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020) Krušič, Sanja Hristov, Hristo Hribar, Maša Lavriša, Živa Žmitek, Katja Pravst, Igor Nutrients Article High sodium intake is the leading diet-related risk factor for mortality globally. Many countries have introduced policies to support the reformulation of foods and to reduce sodium intake, mainly on a voluntary basis, but there are limited data available about the long-term efficiency of such measures. Slovenia implemented salt reduction policies for the period of 2010–2020; these policies also included the voluntary reformulation of foods with the lowering of sodium content. This study’s aim was to explore the nationally representative branded food datasets collected in the years 2011, 2015, 2017, and 2020 to investigate the changes in the sodium content in prepacked branded foods. The study was conducted with datasets collected from food labels using standard food monitoring studies and included all the major retailers. Differences in market shares were adjusted by sales weighting, which was conducted using the yearly sales data provided by the major retailers. The food categories with a major contribution to the overall sales of sodium in prepacked branded foods were processed meat and derivatives (19.0%), canned vegetables (7.1%), water (6.7%), bread (7.2%), and cheese (6.3%). Considering the available food products, a notable decreasing sodium content trend was observed in biscuits, breakfast cereals, pizza, and spreads. Year-to-year differences were much less expressed after the correction for market share differences, and neutral trends were most frequently highlighted. This indicates that sodium was less frequently reduced in market-leading products. The study results revealed that very limited progress in sodium food reformulation was achieved in the 10-year period, indicating the need for more efficient policy approaches. The study demonstrated the importance of the systematic monitoring of the food supply for the evaluation of food policies. MDPI 2023-10-09 /pmc/articles/PMC10574098/ /pubmed/37836588 http://dx.doi.org/10.3390/nu15194304 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Krušič, Sanja
Hristov, Hristo
Hribar, Maša
Lavriša, Živa
Žmitek, Katja
Pravst, Igor
Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title_full Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title_fullStr Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title_full_unstemmed Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title_short Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020)
title_sort changes in the sodium content in branded foods in the slovenian food supply (2011–2020)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574098/
https://www.ncbi.nlm.nih.gov/pubmed/37836588
http://dx.doi.org/10.3390/nu15194304
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