Examining changes in the sodium content of Canadian prepackaged foods: 2013 to 2017.
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abstract
Canadians consume excessive amounts of sodium, a leading risk factor for cardiovascular disease. In 2012, Health Canada released guidance outlining voluntary sodium reduction benchmarks for pre-packaged foods to be met by manufacturers by 2016. Using the University of Toronto's Food Label Information Program(FLIP), the aim of this study was to evaluate changes in average sodium content of Canadian pre-packaged foods from 2013 to 2017 and manufacturers' progress in meeting final phase III sodium reduction benchmark targets. A secondary aim was to compare the average sodium content of products available for sale in Canadian grocery stores to sales-weighted averages published by Health Canada. Fifty-nine percent of food subcategories examined had no significant change in mean sodium content from 2013 to 2017. Largest mean sodium reductions were seen amongst processed cheeses (-480 mg/100g,p=<0.00001) and meat sticks and jerky (-328mg/100g,p=0.002). Seasonings (+1511mg/100g,p=0.013) as well as sauces, dips and gravies (+439 mg/100g,p=<0.00001) had the greatest increase in sodium levels. Subanalyses, including only products found in both 2013 and 2017, showed that 50% of subcategories did not have significant changes in mean sodium. The proportion of foods meeting 2016 sodium targets increased slightly from 33.6% in 2013 to 37.3% in 2017. Mean sodium content amongst FLIP products and those weighted by sales differed by ≥20% in the majority (54%,n=50/93) of food subcategories. Our findings reveal limited progress in reducing sodium in pre-packaged foods. They lend support to calls for more robust policy initiatives and continued monitoring of food industry efforts across the food supply.
