title: Consumer sentiment on actions reducing sodium in processed and restaurant foods, ConsumerStyles 2010.
abstract: BACKGROUND
  Current recommendations target sodium reduction in the food supply and intake; however, information is limited on consumer readiness for these actions.
  
  
  OBJECTIVE
  Prevalence and determinants of consumer agreement for government restriction of manufacturers and restaurants putting excess salt in food and support for policies limiting sodium content of quick service restaurant (QSR) foods were examined.
  
  
  METHODS
  Data were analyzed from 9,579 adults aged ≥18 years who responded to consumer readiness for sodium reduction questions in the 2010 ConsumerStyles survey. Responses were collapsed into three categories. Consumer agreement was determined and logistic regression was used to estimate ORs. Analyses were conducted in 2012.
  
  
  RESULTS
  The majority of consumers agree that it is a good idea for government to restrict food manufacturers (55.9%) from putting excess salt in foods. About half agreed that it is a good idea for government to restrict restaurants from putting excess salt in foods and 81.5% supported sodium reduction policies in QSRs. Odds of agreement/support were higher for non-Hispanic blacks compared with non-Hispanic whites, and those with incomes <$40,000 compared with ≥$60,000. Those reporting "neutral" or "yes" to wanting to eat a diet low in sodium were more likely to agree/support government action compared to those answering "no."
  
  
  CONCLUSIONS
  Nearly half of consumers agree with government actions to reduce sodium in manufactured and restaurant foods, with even greater support for QSRs. These findings could inform industry and public health partners about consumer preferences to lower the sodium content of the food supply.
authors.affiliation: Oak Ridge Institute for Science and Education, Oak Ridge, Tennessee; Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia. Electronic address: isp7@cdc.gov.
authors.forename: Sheena M
authors.initials: SM
authors.lastname: Patel
authors.affiliation: Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia.
authors.forename: Janelle P
authors.initials: JP
authors.lastname: Gunn
authors.affiliation: Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia.
authors.forename: Xin
authors.initials: X
authors.lastname: Tong
authors.affiliation: Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia.
authors.forename: Mary E
authors.initials: ME
authors.lastname: Cogswell
mesh_terms: D000293:Adolescent; D000328:Adult; D015992:Body Mass Index; D004032:Diet; D005260:Female; D033161:Government Regulation; D006801:Humans; D008297:Male; D008875:Middle Aged; D018673:Nutrition Policy; D012147:Restaurants / Q000331:legislation & jurisprudence*; D012959:Socioeconomic Factors; D012982:Sodium, Dietary; D055815:Young Adult
chemical_list: D012982:Sodium, Dietary