Food reformulation strategies to reduce salt intake

Definition

The presence of national plans or strategies for mandatory or voluntary targets for reducing salt in processed foods.

Relevance

Excess salt intake can lead to high blood pressure, a key risk factor for cardiovascular disease. Especially in high-income countries, the majority of salt intake comes from processed foods, which have a higher concentration of salt than what naturally occurs in foods. Processed food intake is increasing in low- and middle-income countries as well. Reformulation strategies seek to reduce salt intake at the food processing stage. These strategies are often carried out in partnership between governments, food industry, advocacy groups, and NGOs, among others.

Treatment of Missing Values

Countries with missing data are those for which data was not available or countries that did not report the presence of plans or strategies in the studies included.