title: Sodium content and labelling of processed and ultra-processed food products marketed in Brazil.
abstract: OBJECTIVE
  To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.
  
  
  METHODS
  Cross-sectional study.
  
  
  METHODS
  A large supermarket in Florianopolis, southern Brazil.
  
  
  METHODS
  Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket.
  
  
  RESULTS
  The study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58.8 %; 95 % CI 55.4, 62.2 %) had high Na content (>600 mg/100 g). In 78.0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the 'garnishes and others' subgroup. More than half of the products (52.0 %; 95 % CI 48.2, 55.6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product's Na content (high, medium or low; P=0.08).
  
  
  CONCLUSIONS
  Most food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.
authors.affiliation: 1Nutrition Post-Graduate Program,Federal University of Santa Catarina,Campus Universitário,Trindade,88040-900 Florianópolis, SC,Brazil.
authors.forename: Carla Adriano
authors.initials: CA
authors.lastname: Martins
authors.affiliation: 1Nutrition Post-Graduate Program,Federal University of Santa Catarina,Campus Universitário,Trindade,88040-900 Florianópolis, SC,Brazil.
authors.forename: Anete Araújo
authors.initials: AA
authors.lastname: de Sousa
authors.affiliation: 1Nutrition Post-Graduate Program,Federal University of Santa Catarina,Campus Universitário,Trindade,88040-900 Florianópolis, SC,Brazil.
authors.forename: Marcela Boro
authors.initials: MB
authors.lastname: Veiros
authors.affiliation: 1Nutrition Post-Graduate Program,Federal University of Santa Catarina,Campus Universitário,Trindade,88040-900 Florianópolis, SC,Brazil.
authors.forename: David Alejandro
authors.initials: DA
authors.lastname: González-Chica
authors.affiliation: 1Nutrition Post-Graduate Program,Federal University of Santa Catarina,Campus Universitário,Trindade,88040-900 Florianópolis, SC,Brazil.
authors.forename: Rossana Pacheco da Costa
authors.initials: RP
authors.lastname: Proença
mesh_terms: D001938:Brazil; D003430:Cross-Sectional Studies; D004039:Diet, Sodium-Restricted / Q000191:economics; D057140:Fast Foods / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D005503:Food Additives / Q000009:adverse effects / Q000737:chemistry*; D005515:Food Labeling; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D006801:Humans; D062409:Lunch; D062407:Meals; D020380:Needs Assessment / Q000191:economics; D018673:Nutrition Policy; D010349:Patient Compliance; D017673:Sodium Chloride, Dietary / Q000009:adverse effects / Q000032:analysis*; D012982:Sodium, Dietary / Q000009:adverse effects / Q000032:analysis*
chemical_list: D005503:Food Additives; D017673:Sodium Chloride, Dietary; D012982:Sodium, Dietary
keywords: Consumer