title: Effect of 25% Sodium Reduction on Sales of   a Top-Selling Bread in Remote Indigenous Australian  Community Stores: A Controlled Intervention Trial.
abstract: Reducing sodium in the food supply is key to achieving population salt targets, but maintaining sales is important to ensuring commercial viability and maximising clinical impact. We investigated whether 25% sodium reduction in a top-selling bread affected sales in 26 remote Indigenous community stores. After a 23-week baseline period, 11 control stores received the regular-salt bread (400 mg Na/100 g) and 15 intervention stores received the reduced-salt version (300 mg Na/100 g) for 12-weeks. Sales data were collected to examine difference between groups in change from baseline to follow-up (effect size) in sales (primary outcome) or sodium density, analysed using a mixed model. There was no significant effect on market share (-0.31%; 95% CI -0.68, 0.07; p = 0.11) or weekly dollars ($58; -149, 266; p = 0.58). Sodium density of all purchases was not significantly reduced (-8 mg Na/MJ; -18, 2; p = 0.14), but 25% reduction across all bread could significantly reduce sodium (-12; -23, -1; p = 0.03). We found 25% salt reduction in a top-selling bread did not affect sales in remote Indigenous community stores. If achieved across all breads, estimated salt intake in remote Indigenous Australian communities would be reduced by approximately 15% of the magnitude needed to achieve population salt targets, which could lead to significant health gains at the population-level.
authors.affiliation: Wellbeing and Preventable Chronic Diseases Division, Menzies School of Health Research, Royal Hospital Campus, 105 Rocklands Dr, Tiwi NT 0810, Australia. e.j.mcmahon@outlook.com.|Centre for Population Health Research, School of Health Sciences, University of South Australia, City East Campus, North Tce, Adelaide SA 5001, Australia. e.j.mcmahon@outlook.com.
authors.forename: Emma
authors.initials: E
authors.lastname: McMahon
authors.affiliation: The George Institute for Global Health, The University of Sydney, Camperdown NSW 2000, Australia. jwebster@georgeinstitute.org.au.
authors.forename: Jacqui
authors.initials: J
authors.lastname: Webster
authors.affiliation: Wellbeing and Preventable Chronic Diseases Division, Menzies School of Health Research, Royal Hospital Campus, 105 Rocklands Dr, Tiwi NT 0810, Australia. Julie.Brimblecombe@menzies.edu.au.
authors.forename: Julie
authors.initials: J
authors.lastname: Brimblecombe
mesh_terms: D001315:Australia; D001939:Bread / Q000032:analysis*; D003132:Commerce; D003258:Consumer Behavior; D005500:Follow-Up Studies; D005518:Food Preferences; D006801:Humans; D065228:Non-Randomized Controlled Trials as Topic; D012680:Sensitivity and Specificity; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013649:Taste
chemical_list: D017673:Sodium Chloride, Dietary
keywords: salt;  Indigenous Australians;  bread;  population health;  reformulation;  sales;  sodium