Changes in the sodium content of New Zealand packaged breads: 2013 to 2023

Adults in Aotearoa New Zealand (NZ) consume 3,386 mg of sodium per day (1) , 40% more than the 2,000 mg per day recommended by the World Health Organization (WHO) for lowering blood pressure and reducing risk of stroke, heart disease, and gastric cancer (2) . Packaged and processed foods are the main source of dietary sodium in NZ, with bread, a major staple food, being the single largest contributor. Initiatives to reduce the sodium content of NZ breads include: the Heart Foundation (HF) food reformulation programme which sets sodium reduction targets and works with food companies to meet them; the Australasian Health Star Rating front-of-pack nutrition label which encourages reformulation by bread companies; and the global WHO sodium reduction benchmarks. However, there is no recent objective evidence examining the impact of these voluntary initiatives on sodium in the NZ packaged bread supply. Our aim was to compare the mean sodium content of NZ packaged breads in 2013 and 2023 and assess their compliance with the NZ HF and WHO sodium reduction benchmarks. Sodium data for each year were obtained from the Nutritrack supermarket food composition database. Mean differences between years were assessed using independent samples t-tests and chi-square tests. A sensitivity analysis was also completed, including only breads available for sale in both years, thus investigating potential reformulation. There was a significant reduction in the mean sodium content of all bread from 2013 (n=345) to 2023 (n=309) of 46 mg/100g (p <0.001). There was also a significant reduction in the sodium content of 90 identical breads available for sale in both years, from a mean (SD) of 422 (120) mg/100g in 2013 to 384 (97) mg/100g in 2023 (p<0.001). In 2013, 20% (n=70/345) of breads met the HF benchmarks, and 10% (33/345) met the WHO benchmarks; corresponding values for 2023 were 45% (n=138/309) and 18% (n=57/309) (p <0.001 for both). If continued, the modest reduction in sodium content and increase in the percentage of NZ breads meeting relevant sodium reduction benchmarks could positively affect public health, particularly if extended across the packaged food supply.