A comprehensive analysis of sodium levels in the Canadian packaged food supply.
BACKGROUND
Population-wide sodium reduction strategies aim to reduce the cardiovascular burden of excess dietary sodium. Lowering sodium in packaged foods, which contribute the most dietary sodium, is an important intervention to lower population intakes.


OBJECTIVE
To determine sodium levels in Canadian packaged foods and evaluate the proportion of foods meeting sodium benchmark targets set by Health Canada.


METHODS
A cross-sectional analysis of 7,234 packaged foods available in Canada in 2010-2011. Sodium values were obtained from the Nutrition Facts table.


RESULTS
Overall, 51.4% of foods met one of the sodium benchmark levels: 11.5% met Phase 1, 11.1% met Phase 2, and 28.7% met 2016 goal (Phase 3) benchmarks. Food groups with the greatest proportion meeting goal benchmarks were dairy (52.0%) and breakfast cereals (42.2%). Overall, 48.6% of foods did not meet any benchmark level and 25% of all products exceeded maximum levels. Meats (61.2%) and canned vegetables and legumes (29.6%) had the most products exceeding maximum levels. The range of sodium within and between food categories was highly variable. Food categories highest in sodium (mg/serving) were dry, condensed, and ready-to-serve soups (834±256, 754±163, and 636±173, respectively); oriental noodles (783±433); broth (642±239); and frozen appetizers/sides (642±292).


CONCLUSIONS
These data provide a critical baseline assessment for monitoring sodium levels in Canadian foods. Although some segments of the market are making progress toward sodium reduction, all sectors need encouragement to continue to reduce the amount of sodium added during food processing.
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
JoAnne
J
Arcand
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Jennifer T C
JT
Au
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Alyssa
A
Schermel
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada. Electronic address: mary.labbe@utoronto.ca.
Mary R
MR
L'Abbe
D019985:Benchmarking; D002170:Canada; D003430:Cross-Sectional Studies; D005504:Food Analysis; D005515:Food Labeling; D005523:Food Supply / Q000592:standards*; D006801:Humans; D012982:Sodium, Dietary / Q000032:analysis*
D012982:Sodium, Dietary