Changes in the Sodium Content of Foods Sold in Four Latin American Countries: 2015 to 2018
2021
Adriana Blanco-Metzler | Jaritza Vega-Solano | Beatriz Franco-Arellano | Lorena Allemandi | Rodrigo Burgos Larroza | Lorena Saavedra-Garcia | Madyson Weippert | Bridve Sivakumar | Karla Benavides-Aguilar | Victoria Tiscornia | Guillermo Sequera Buzarquis | Leila Guarnieri | Mayra Meza-Hernández | Felicia Cañete Villalba | Luciana Castronuovo | Alyssa Schermel | Mary R. L’Abbé | JoAnne Arcand
In 2015, the Pan American Health Organization (PAHO) published sodium targets for packaged foods, which included two distinct levels: one “regional” and one “lower” target. Changes to the sodium content of the food supply in Latin American Countries (LAC) has not been evaluated. A repeated cross-sectional study used food label data from 2015 (n = 3859) and 2018 (n = 5312) to determine changes in the proportion of packaged foods meeting the PAHO sodium targets and the distribution in the sodium content of foods in four LAC (Argentina, Costa Rica, Paraguay, Peru). Foods were classified into the 18 food categories in the PAHO targets. The proportion of foods meeting the regional targets increased from 82.9% to 89.3% between 2015 and 2018 (p <: 0.001). Overall, 44.4% of categories had significant decreases in mean sodium content. Categories with a higher proportion of foods meeting the regional and lower targets in 2018 compared to 2015 (p <: 0.05) were breaded meat and poultry, wet and dry soups, snacks, cakes, bread products, flavored cookies and crackers, and dry pasta and noodles. While positive progress has been made in reducing the sodium content of foods in LAC, sodium intakes in the region remain high. More stringent targets are required to support sodium reduction in LAC.
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