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Area of Science:

  • Public Health
  • Nutrition Science
  • Community Health

Background:

  • High sodium intake is linked to non-communicable diseases (NCDs).
  • Guam's population faces NCD risks associated with high salt consumption.
  • Community-based interventions are crucial for dietary behavior change.

Purpose of the Study:

  • To implement and assess strategies for reducing dietary salt intake in Guam.
  • To encourage healthier eating behaviors through environmental changes in food establishments.

Main Methods:

  • Collaboration between the Racial and Ethnic Approach to Community Health (REACH) program and the NCD Consortium.
  • Engaging with restaurants and food service establishments to remove salt products from dine-in tables.
  • Making high-sodium condiments available only upon customer request.

Main Results:

  • 47 out of 140 approached restaurants supported the salt reduction initiative.
  • Saltshakers and other high-sodium condiments were removed from tables in participating establishments.
  • The initiative aimed to decrease passive salt consumption.

Conclusions:

  • Community-level interventions can effectively modify food environments to support reduced sodium intake.
  • Restaurant-based strategies are a viable approach to public health initiatives for NCD prevention.
  • Continued efforts are needed to promote healthier dietary patterns and reduce NCDs in Guam.