Using Food Composition Tables to Estimate Decreases in Sodium Intake Due to the Reformulation of Packaged and Ultra-Processed Foods in a Young Population in South Africa
Our conclusions show that independent of any behavioral changes on the part of consumers, it is possible to lower sodium intake by using regulations to induce food manufacturers to lower the sodium levels in their products. As countries explore similar regulatory strategies, this work can add to that body of evidence to inform policies to improve the food system.
Authors
- Averalda van Graan
- Tamryn Frank (ORCID: https://orcid.org/0000-0002-5180-9171)
- Joelaine Chetty (ORCID: https://orcid.org/0000-0003-0173-6784)
- Alexandra Ross (ORCID: https://orcid.org/0000-0003-0349-2605)
- Rina Swart (ORCID: https://orcid.org/0000-0002-7786-3117)
- Malory Jumat (ORCID: https://orcid.org/0000-0003-4874-3332)
Institutions
- South African Medical Research Council (ZA)
- University of North Carolina at Chapel Hill (US)
- University of the Western Cape (ZA)
Publication Details
- Journal
- Public Health Nutrition
- Published
- 2024-12-26
- DOI
- https://doi.org/10.1017/s1368980024002519
- Citations
- 1
- Primary Topic
- Sodium Intake and Health
- Type
- article
- Field-Weighted Citation Impact
- 0.31
Funders
- Bloomberg Philanthropies
- International Development Research Centre
- University of Cambridge
- National Institutes of Health