Sodium content targets for pre-packaged foods, China: a quantitative study and proposal

Area of Science:

• Nutritional Science
• Public Health Policy
• Food Science

Background:

• High sodium intake is a major public health concern globally, linked to cardiovascular diseases.
• Pre-packaged foods represent a significant source of dietary sodium in many populations, including China.
• Establishing effective sodium reduction targets for food products is crucial for public health interventions.

Purpose of the Study:

• To quantify the contribution of pre-packaged foods to the overall sodium intake of the Chinese population.
• To propose specific sodium content targets for various food subcategories aligned with the World Health Organization's (WHO) global benchmarks.

Main Methods:

• Utilized national databases containing nutrient content and ingredient information for 51,803 pre-packaged food products.
• Analyzed food consumption data from 15,670 Chinese adults to estimate the impact of different sodium reduction strategies.
• Recategorized food products using a framework adapted for China-specific foods, based on WHO's global sodium benchmarks.

Main Results:

• In 2021, pre-packaged foods, including condiments, contributed 1302.5 mg/day per adult, accounting for 30.1% of total population sodium intake in China.
• Implementing revised 20% reduction targets for sodium content in pre-packaged foods is projected to decrease overall sodium intake by 305.0 mg/day per person, a 6.1% reduction in population intake.
• Various reduction targets (90th percentile, 75th percentile, fixed 20% reduction, WHO benchmarks) showed varying impacts, with WHO benchmarks yielding the largest potential reduction (13.9%).

Conclusions:

• This study provides a scientific basis for Chinese government policies aimed at setting sodium content targets for pre-packaged foods.
• A revised 20% reduction target offers a substantial and achievable strategy for lowering sodium intake from pre-packaged foods.
• Complementary strategies addressing discretionary salt use are recommended alongside food reformulation initiatives.