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A Community-Level Sodium Reduction Intervention, Boston, 2013-2015.

Carolyn J Brooks¹, Jessica Barrett¹, James Daly¹

¹Carolyn J. Brooks, Jessica Barrett, James Daly, Rebekka Lee, David Williams, and Steven Gortmaker are with the Harvard T. H. Chan School of Public Health, Boston, MA. Nineequa Blanding and Anne McHugh are with the Boston Public Health Commission, Boston.

American Journal of Public Health

|October 20, 2017

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A community intervention in Boston reduced high-sodium prepackaged foods in hospitals and YMCAs. This initiative aimed to lower sodium intake and address hypertension disparities through improved food offerings.

Area of Science:

Public Health
Nutrition Science
Health Disparities

Background:

High sodium intake is a significant public health concern contributing to hypertension.
Community settings play a crucial role in shaping dietary habits and health outcomes.
Reducing sodium in the food supply is a potential strategy to mitigate hypertension disparities.

Purpose of the Study:

To evaluate the effectiveness of a community-level sodium reduction intervention in Boston, Massachusetts.
To assess changes in the availability of high-sodium prepackaged foods within various community settings.
To determine the impact of the intervention on hypertension disparities.

Main Methods:

The study examined prepackaged food items in 7 hospitals, 8 YMCAs, 4 community health centers, and 2 homeless service organizations.

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Data on the proportion of prepackaged foods exceeding 200 milligrams of sodium were collected before and after the intervention (2013-2015).

Linear mixed models were used to analyze changes in sodium content, accounting for repeated observations.

Main Results:

The percentage of prepackaged products with over 200 mg of sodium decreased from 29.0% to 21.5% (P=.003).
Significant reductions were observed in hospital cafeterias and kiosks, and YMCA vending machines showed a 58% decrease in high-sodium products.
While modest, these reductions suggest a positive impact on the food supply within community institutions.

Conclusions:

Community-level interventions can achieve modest reductions in higher-sodium prepackaged foods.
These initiatives may enhance the availability of lower-sodium options within the broader food supply.
Further efforts are needed to address sodium content in community food environments to combat hypertension.