US Food Industry Progress Toward Salt Reduction, 2009-2018

Area of Science:

• Public Health Nutrition
• Food Science
• Dietary Guidelines

Background:

• The National Salt Reduction Initiative (NSRI) aimed to reduce sodium intake through voluntary industry targets.
• Understanding the long-term impact of these targets on packaged food sodium content is crucial for public health.

Purpose of the Study:

• To evaluate the continuation of sodium reductions in packaged foods after the initial NSRI target-setting period.
• To assess the sales-weighted mean sodium density and product-level adherence to NSRI targets from 2009 to 2018.

Main Methods:

• Utilized the NSRI Packaged Food Database, covering top US packaged food sales.
• Analyzed the proportion of products meeting NSRI targets and sales-weighted mean sodium density across 54 food categories.
• Data collection spanned from 2009 to 2018.

Main Results:

• An overall 8.5% sales-weighted mean reduction in sodium density was observed between 2009 and 2018.
• The majority of sodium reduction occurred between 2009 and 2012, with minimal changes thereafter.
• The proportion of products meeting 2012 and 2014 targets increased substantially by 2012 but plateaued by 2018.

Conclusions:

• Food manufacturers achieved initial sodium reductions during the early NSRI phase.
• Progress in reducing sodium density in packaged foods significantly slowed after 2012.
• Ongoing evaluation and updated regulatory targets are necessary for sustained public health benefits.