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PROGRESS ON SODIUM REDUCTION IN CANADA AND IN LATIN AMERICA
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PROGRESS ON SODIUM REDUCTION IN CANADA AND IN LATIN AMERICA
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Journal Article
PROGRESS ON SODIUM REDUCTION IN CANADA AND IN LATIN AMERICA
2017
Overview
Reducing dietary salt is recommended by the 2011 United Nations Summit Declaration on Prevention of Non communicable Diseases and the World Health Organization Global Action plan for Prevention and Control of Noncommunicable Diseases, where one of the 9 global targets is a relative reduction of sodium intake by 30% by 2025. High blood pressure is a contributory factor in at least 40% of all heart disease and strokes which represent approximately 45% of NCDs. In the Americas, hypertension is a major health risk, as between 15-35% of the adult population has elevated blood pressure. This evidence led many governments in the Americas, including Argentina, Brazil, Canada, Chile, and the National Salt Reduction Initiative in the US to set salt reduction targets. These national level targets formed the basis of the Pan American Health Organization (PAHO) regional targets for the Americas for 12 major food categories and several sub-categories. In Canada, the targets for salt reduction (for 2010-2016) were used to assess interim progress in monitoring changes in sodium levels in foods between 2010 and 2013. Overall, 58% of foods met at least 1 of the 3 phases of the sodium reduction benchmark targets and the proportion exceeding maximum benchmark levels decreased from 25.2% to 20.8%. The greatest reductions in sodium were seen in imitation seafood (26%), condiments (20%), Downloaded by: breakfast cereals (20%), canned vegetables/legumes (19%), plain chips (19%), hot cereals (15%), canned condensed soup (14%), and sausages and wieners (11%), (all p<0.01), although significant reductions were not yet seen in many food categories. In 2015, PAHO in collaboration with representatives of the LatinFoods network in Argentina, Brazil, Barbados, Chile, Costa Rica, Cuba, Ecuador, Guatemala, Jamaica, Mexico, Paraguay, Panama, Peru and Trinidad and Tobago, conducted a baseline survey of packaged foods in 14 countries in the region in order to be able to assess progress in meeting the PAHO regional targets during the upcoming years for: 1) breads; 2) soups, wet and dry, noodles in broth; 3) mayonnaise; 4) cookies and biscuits; 5) cakes; 6) meat; 7) breakfast cereals; 8) dairy (cheese and processed cheese products); 9) butter/dairy spreads; 10) snacks; 11) pasta; 12) seasonings and condiments. These baseline results will be presented per food category and by country. Together these results can help with monitoring progress to reduce sodium levels in packaged foods in the Americas and will also provide information for development of enhanced sodium reduction targets and in a broader range of foods in the upcoming years. Monitoring progress in sodium reduction is an important component of national and regional efforts to reach the sodium reduction goals set by the WHO.
