DOI: 10.1016/j.jfca.2019.103405
论文题名: Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017
作者: Ndanuko R.N. ; Dunford E.K. ; Wu J.H.Y. ; Raubenheimer D. ; Neal B.C.
刊名: Journal of Food Composition and Analysis
ISSN: 8891575
出版年: 2020
卷: 87 语种: 英语
英文关键词: Dietary sodium
; Food industry
; International Food and Beverage Alliance
; Packaged and processed food composition
英文摘要: Excess dietary sodium is a modifiable cause of high blood pressure. The World Health Organization has targeted a 30 % reduction in mean population sodium consumption by 2025. In 2008, members of the International Food and Beverage Alliance (IFBA) made commitments to lower sodium content in their products. The aim of this study was to determine recent changes in sodium levels between 2013 and 2017 in foods and beverages produced by companies that are IFBA members (n = 10) and non-IFBA members (n = 6) that were included in the 2018 Global Access to Nutrition Index operating in Australia. Independent Samples t-tests and Mann Whitney U tests were used to test the differences in sodium levels. There was no clear difference in sodium content between 2013 and 2017 detectable for the IFBA members (mean difference 17 mg/100 g, 95 % confidence interval (CI), –82 to +48; p = 0.612; median difference 27 mg/100 g, p = 0.582). For the non-IFBA companies there was a decrease in median sodium content (−30 mg/100 g; P = 0.002) but not mean sodium content (−52 mg/100 g, 95 % CI −106 to +3; p = 0.064). Sodium reduction in IFBA companies appear to have had slow progress in Australia. Stronger implementation and monitoring programs are needed to drive industry action. © 2020 Elsevier Inc. Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/158499
Appears in Collections: 气候变化与战略
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作者单位: The George Institute for Global Health, Sydney, NSW 2042, Australia; Charles Perkins Centre and School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; Department of Epidemiology and Biostatistics, School of Public Health, Faculty of Medicine, Imperial College London, United Kingdom
Recommended Citation:
Ndanuko R.N.,Dunford E.K.,Wu J.H.Y.,et al. Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017[J]. Journal of Food Composition and Analysis,2020-01-01,87