scholarly journals The Sodium Content of Processed Foods in South Africa during the Introduction of Mandatory Sodium Limits

Nutrients ◽  
2017 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Sanne Peters ◽  
Elizabeth Dunford ◽  
Lisa Ware ◽  
Teresa Harris ◽  
Adele Walker ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Content ◽  
Processed Foods

scholarly journals Sodium Content and Labelling Completeness of Packaged Foods and Beverages in Kenya

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1385
Author(s):  
Rhoda Ndanuko ◽  
Damian Maganja ◽  
Alex Kibet ◽  
Daisy H. Coyle ◽  
Judith Kimiywe ◽  
...  
Keyword(s):  
South Africa ◽  
Risk Factor ◽  
South African ◽  
Sodium Content ◽  
Nutrition Information ◽  
Processed Foods ◽  
Considerable Potential ◽  
Manufacturing Location ◽  
Secondary Analyses ◽  
Packaged Foods

Increased consumption of unhealthy processed foods, particularly those high in sodium, is a major risk factor for cardiovascular diseases. Nutrition information on packaged foods can help guide consumers toward products with less sodium, however the availability of nutrition information on foods sold in Kenya is currently unknown. The aims of this study were to estimate the proportion of packaged foods and beverages displaying nutrition information for sodium and determine the amount of sodium in packaged foods available for sale in Kenya. Data was collected in 2019 from five retail supermarkets in Nairobi. The availability of sodium information provided on packaged products and the sodium content were recorded. As secondary analyses, we compared sodium content labelling of products in Kenya by manufacturing location and the sodium content of products available in Kenya and South Africa. A total of 6003 packaged products in 56 food categories were identified. Overall, 39% of products displayed sodium content, though the availability of labelling varied widely between food categories, with coverage in main categories ranging from 0% (yoghurts and yoghurt drinks) to 86% (breakfast cereals). Food categories with the highest median sodium content were herbs and spices (9120 mg/100 g), sauces (1200 mg/100 g) and meat alternatives (766 mg/100 g) although wide variabilities were often observed within categories. Imported products were more likely to provide information on sodium than locally produced products (81% compared to 26%) and reported higher median sodium levels (172 mg/100 g compared to 96 mg/100 g). Kenyan products reported a higher median sodium content than South African products in six categories while South African products had higher median sodium in 20 categories, with considerable variation in median sodium content between countries in some categories. These findings highlight considerable potential to improve the availability of sodium information on packaged products in Kenya and to introduce reformulation policies to reduce the amount of sodium in the Kenyan food supply.

scholarly journals Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1474
Author(s):  
Lorena Allemandi ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Enrique Martins
Keyword(s):  
Sodium Intake ◽  
Food Products ◽  
Sodium Content ◽  
Processed Foods ◽  
Food Groups ◽  
Sodium Reduction ◽  
Fish Products ◽  
Health Objectives ◽  
High Median ◽  
Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

Alternative MyPlate Menus: Effects of Ultra-Processed Foods on Saturated Fat, Sugar, and Sodium Content

2018 ◽  
Vol 50 (3) ◽  
pp. 258-266.e1 ◽  
Author(s):  
Marilyn Tseng ◽  
Dawn B. Neill ◽  
Stephanie F. Teaford ◽  
Aydin Nazmi
Keyword(s):  
Saturated Fat ◽  
Sodium Content ◽  
Processed Foods

Sodium content of foodstuffs included in the sodium reduction regulation of South Africa

2017 ◽  
Vol 63 ◽  
pp. 73-78 ◽  
Author(s):  
Bianca Swanepoel ◽  
Linda Malan ◽  
P. Herman Myburgh ◽  
Aletta E Schutte ◽  
Krisela Steyn ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Content ◽  
Sodium Reduction

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

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.

scholarly journals Sodium Content of Processed Foods Available in the Mexican Market

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 2008
Author(s):  
Claudia Nieto ◽  
Lizbeth Tolentino-Mayo ◽  
Catalina Medina ◽  
Eric Monterrubio-Flores ◽  
Edgar Denova-Gutiérrez ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Processed Foods ◽  
Cross Sectional ◽  
Processed Meats ◽  
Adverse Health Outcomes ◽  
The United Kingdom ◽  
Food Standards ◽  
Health Organization

Background: Sodium intake is related to several adverse health outcomes, such as hypertension and cardiovascular diseases. Processed foods are major contributors to the population’s sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods, as well as to evaluate the proportion of foods that comply with sodium benchmark targets set by the United Kingdom Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2248 processed foods from selected supermarkets in Mexico. Results: Many processed food categories contained an excessive amount of sodium. Processed meats, ham, bacon and sausages, had the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provided a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

scholarly journals Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data

Nutrients ◽  
2017 ◽  
Vol 9 (5) ◽  
pp. 501 ◽  
Author(s):  
Felicity Zganiacz ◽  
Ron Wills ◽  
Soumi Mukhopadhyay ◽  
Jayashree Arcot ◽  
Heather Greenfield
Keyword(s):  
Analytical Data ◽  
Sodium Content ◽  
Processed Foods

scholarly journals Sodium content on processed foods for snacks

2015 ◽  
Vol 19 (6) ◽  
pp. 967-975 ◽  
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.

Impact of the UK voluntary sodium reduction targets on the sodium content of processed foods from 2006 to 2011: Analysis of household consumer panel data

2013 ◽  
Vol 57 (5) ◽  
pp. 555-560 ◽  
Author(s):  
Helen Eyles ◽  
Jacqueline Webster ◽  
Susan Jebb ◽  
Cathy Capelin ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Panel Data ◽  
Sodium Content ◽  
Processed Foods ◽  
Sodium Reduction ◽  
Consumer Panel ◽  
The Uk
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