文章基本信息

标题：Effect of 25% Sodium Reduction on Sales of a Top‐Selling Bread in Remote Indigenous Australian Community Stores: A Controlled Intervention Trial
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作者：Emma McMahon ; Jacqui Webster ; Julie Brimblecombe 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2017
卷号：9
期号：3
页码：214
DOI：10.3390/nu9030214
语种：English
出版社：MDPI Publishing
摘要：Reducing sodium in the food supply is key to achieving population salt targets, but maintaining sales is important to ensuring commercial viability and maximising clinical impact. We investigated whether 25% sodium reduction in a top‐selling bread affected sales in 26 remote Indigenous community stores. After a 23‐week baseline period, 11 control stores received the regular‐salt bread (400 mg Na/100 g) and 15 intervention stores received the reduced‐salt version (300 mg Na/100 g) for 12‐weeks. Sales data were collected to examine difference between groups in change from baseline to follow‐up (effect size) in sales (primary outcome) or sodium density, analysed using a mixed model. There was no significant effect on market share (−0.31%; 95% CI −0.68, 0.07; p = 0.11) or weekly dollars ($58; −149, 266; p = 0.58). Sodium density of all purchases was not significantly reduced (−8 mg Na/MJ; −18, 2; p = 0.14), but 25% reduction across all bread could significantly reduce sodium (−12; −23, −1; p = 0.03). We found 25% salt reduction in a top‐selling bread did not affect sales in remote Indigenous community stores. If achieved across all breads, estimated salt intake in remote Indigenous Australian communities would be reduced by approximately 15% of the magnitude needed to achieve population salt targets, which could lead to significant health gains at the population‐level.
关键词：salt; sodium; reformulation; bread; sales; Indigenous Australians; population health salt; sodium; reformulation; bread; sales; Indigenous Australians; population health