Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data

Nutrients
Felicity ZganiaczHeather Greenfield

Abstract

The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processed foods were obtained by inductively coupled plasma optical emission spectrometry (ICP-OES) analysis and compared with previously published data. The sodium content between 1980 and 2013 across all products and by each product category were compared. There was a significant overall sodium reduction of 23%, 181 mg/100 g (p<0.001, 95% CI (Confidence Interval), 90 to 272 mg/100 g), in Australian processed foods since 1980, with a 12% (83 mg/100 g) reduction over the last 18 years. The sodium content of convenience foods (p <0.001, 95% CI, 94 to 291 mg/100 g) and snack foods (p= 0.017, 95% CI, 44 to 398 mg/100 g) had declined significantly since 1980. Meanwhile, the sodium contents of processed meats (p =0.655, 95% CI, -121 to 190) and bread and other bakery products (p= 0.115, 95% CI, -22 to 192) had decreased, though not significantly. Conv...Continue Reading

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Citations

Jun 10, 2020·Critical Reviews in Food Science and Nutrition·Francisco Gomez-DelgadoPablo Perez-Martinez
Apr 26, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Anna Winiarska-MieczanRobert Krusiński

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