Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013
2015
David Monro | Cliona Mhurchu | Yannan Jiang | Delvina Gorton | Helen Eyles
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.
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