title: Changes in the sodium content of New Zealand processed foods: 2003-2013.
abstract: Decreasing population sodium intake has been identified as a "best buy" for reducing non-communicable disease. The aim of this study was to explore 10-year changes in the sodium content of New Zealand processed foods. Nutrient data for nine key food groups were collected in supermarkets in 2003 (n = 323) and 2013 (n = 885). Mean (SD) and median (min, max) sodium content were calculated by food group, year and label type (private/branded). Paired t-tests explored changes in sodium content for all products available for sale in both years (matched; n = 182). The mean (SD) sodium content of all foods was 436 (263) mg (100 g)(-1) in 2003 and 433 (304) mg (100 g)(-1) in 2013, with no significant difference in matched products over time (mean (SD) difference, -56 (122) mg (100 g)(-1), 12%; p = 0.22). The largest percentage reductions in sodium (for matched products) were observed for Breakfast Cereals (28%; -123 (125) mg (100 g)(-1)), Canned Spaghetti (15%; -76 (111) mg (100 g)(-1)) and Bread (14%; -68 (69) mg (100 g)(-1)). The reduction in sodium was greater for matched private vs. branded foods (-69 vs. -50 mg (100 g)(-1), both p < 0.001). There has been modest progress with sodium reduction in some New Zealand food categories over the past 10 years. A renewed focus across the whole food supply is needed if New Zealand is to meet its global commitment to reducing population sodium intake.
authors.affiliation: Heart Foundation of New Zealand, PO Box 17160, Greenlane, Auckand 1546, New Zealand. davem@heartfoundation.org.nz.
authors.forename: David
authors.initials: D
authors.lastname: Monro
authors.affiliation: National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. c.nimhurchu@auckland.ac.nz.
authors.forename: Cliona Ni
authors.initials: CN
authors.lastname: Mhurchu
authors.affiliation: National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. y.jiang@auckland.ac.nz.
authors.forename: Yannan
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Heart Foundation of New Zealand, PO Box 17160, Greenlane, Auckand 1546, New Zealand. info@heartfoundation.org.nz.
authors.forename: Delvina
authors.initials: D
authors.lastname: Gorton
authors.affiliation: National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. h.eyles@auckland.ac.nz.|Epidemiology and Biostatistics, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. h.eyles@auckland.ac.nz.
authors.forename: Helen
authors.initials: H
authors.lastname: Eyles
mesh_terms: D001939:Bread / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry; D057140:Fast Foods / Q000032:analysis*; D005511:Food Handling; D005515:Food Labeling; D009520:New Zealand; D012982:Sodium, Dietary / Q000032:analysis*
chemical_list: D012982:Sodium, Dietary
keywords: New Zealand; food analysis; packaged food; processed food; salt; sodium