Key Takeaways
-8.5%
There was a 8.5% sales-weighted mean reduction in sodium in 54 packaged food categories between 2009 and 2018.
Most high-market-share products were reformulated to reduce sodium early in the study period, but little additional progress occurred after 2012 despite the introduction of many new products.
Overview
Objectives
To determine the extent to which reductions in sodium during the National Salt Reduction Initiative (NSRI) target-setting period (2009–2014) continued after 2014.
Methods
We used the NSRI Packaged Food Database, which links products in the top 80% of US packaged food sales to nutrition information, to assess the proportion of products meeting the NSRI targets and the sales-weighted mean sodium density (mg/100 g) of 54 packaged food categories between 2009 and 2018.
Results
There was an 8.5% sales-weighted mean reduction in sodium between 2009 and 2018. Most change occurred between 2009 and 2012, with little change in subsequent years. The proportion of packaged foods meeting the 2012 and 2014 targets increased 48% and 45%, respectively, from 2009 to 2012, with no additional improvements through 2018.
Conclusions
Food manufacturers reduced sodium in the early years of the NSRI, but progress slowed after 2012.
Public Health Implications
The US Food and Drug Administration just released 2.5-year voluntary sodium targets for packaged and restaurant food. Continued assessment of industry progress and further target setting by the Food and Drug Administration is crucial to reducing sodium in the food supply.
