A scoping review of salt reduction guidance for the food industry

In this scoping review, we aimed to identify existing salt-reduction guidance for the food industry to support food companies seeking to reduce salt levels in their products. The search was conducted on PubMed and Google by two investigators. We extracted the common characteristics of the guidance. Of the 387 websites and 20 pieces of literature reviewed, four guidance documents were identified. All the extracted guidance documents included the background of the guidance development, current sodium intake, and target amounts. The background of the development of these guidance documents in various countries included reports that excessive salt intake increases the risk of diseases and healthcare costs, and that educational initiatives alone have limited effectiveness in reducing salt intake. Sodium intake exceeded the targets in most regions, largely due to processed foods. Of the four guidance documents, three were published by government agencies and one by the food industry. Three documents (Canada, the United States, and the United Kingdom) primarily function as category-specific sodium reduction target frameworks for industry, whereas the European document developed by FoodDrinkEurope provides more practice-oriented guidance focusing on reformulation strategies. The target intake levels were set at 5.1-7.0 g/day, with timelines spanning 3-5 years. This review may serve as a reference for the food industry in countries with excessive salt intake to facilitate the development of strategies for reducing salt consumption.