Effect of 25% sodium reduction on sales of a top‐selling bread in remote Indigenous Australian community stores: A controlled intervention trial
Effect of 25% sodium reduction on sales of a top‐selling bread in remote Indigenous Australian community stores: A controlled intervention trial
Nutrients
- Author(s): McMahon, Emma, Webster, Jacqui, Brimblecombe, Julie
- Published: 2017
- Volume: 9
- ISBN: 2072-6643
Abstract: 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.
- Urls: https://www.mdpi.com/2072-6643/9/3/214
- Keywords: salt, sodium, reformulation, bread, sales, Indigenous Australians, population health