Changes in the sodium content of New Zealand packaged breads: 2013 to 2023
We aimed to compare the mean sodium content of New Zealand (NZ) packaged breads in 2013 and 2023 and assess compliance with the NZ Heart Foundation (HF) and World Health Organization (WHO) sodium reduction benchmarks. Sodium data were obtained from a supermarket food composition database. Mean diffe...
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2025-01-01
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| Series: | Journal of Nutritional Science |
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| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679025100207/type/journal_article |
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| author | Maria Norburg Tell Leanne Young Kathryn Bradbury Ella Risbrook Helen Eyles |
| author_facet | Maria Norburg Tell Leanne Young Kathryn Bradbury Ella Risbrook Helen Eyles |
| author_sort | Maria Norburg Tell |
| collection | DOAJ |
| description | We aimed to compare the mean sodium content of New Zealand (NZ) packaged breads in 2013 and 2023 and assess compliance with the NZ Heart Foundation (HF) and World Health Organization (WHO) sodium reduction benchmarks. Sodium data were obtained from a supermarket food composition database. Mean differences between years were assessed using independent samples t-tests and chi-square tests. There was a significant reduction in the sodium content of all bread from 2013 (n=345) to 2023 (n=309) of 46 mg/100g (p<0.001). In 2013, 20% (n=70/345) of breads met the HF benchmarks, and 10% (33/345) met the WHO benchmarks; corresponding values for 2023 were 45% (n=138/309) and 18% (n=57/309) (p<0.001 for both). If continued, the modest reduction in sodium content and increase in the percentage of NZ breads meeting relevant sodium reduction benchmarks could positively affect public health, particularly if extended across the packaged food supply. |
| format | Article |
| id | doaj-art-3cff0bfca77a4e5faa3e4e0e7506d4e2 |
| institution | Kabale University |
| issn | 2048-6790 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Journal of Nutritional Science |
| spelling | doaj-art-3cff0bfca77a4e5faa3e4e0e7506d4e22025-08-20T03:25:52ZengCambridge University PressJournal of Nutritional Science2048-67902025-01-011410.1017/jns.2025.10020Changes in the sodium content of New Zealand packaged breads: 2013 to 2023Maria Norburg Tell0https://orcid.org/0000-0002-7786-7556Leanne Young1https://orcid.org/0000-0002-5350-4443Kathryn Bradbury2https://orcid.org/0000-0003-3345-7333Ella Risbrook3https://orcid.org/0009-0003-4924-4225Helen Eyles4https://orcid.org/0000-0002-9521-3513Bra Liv Öxnehaga Primary Health Care Centre, Region Jönköping County, Jönköping and Department of Health, Medicine and Caring Sciences, Linköping University, Linköping, SwedenHeart Foundation Senior Fellow (HE and KEB), Department of Epidemiology and Biostatistics and The Centre for Translational Health Research, University of Auckland, Auckland, New ZealandHeart Foundation Senior Fellow (HE and KEB), Department of Epidemiology and Biostatistics and The Centre for Translational Health Research, University of Auckland, Auckland, New ZealandUniversity of Auckland, Auckland, New ZealandHeart Foundation Senior Fellow (HE and KEB), Department of Epidemiology and Biostatistics and The Centre for Translational Health Research, University of Auckland, Auckland, New ZealandWe aimed to compare the mean sodium content of New Zealand (NZ) packaged breads in 2013 and 2023 and assess compliance with the NZ Heart Foundation (HF) and World Health Organization (WHO) sodium reduction benchmarks. Sodium data were obtained from a supermarket food composition database. Mean differences between years were assessed using independent samples t-tests and chi-square tests. There was a significant reduction in the sodium content of all bread from 2013 (n=345) to 2023 (n=309) of 46 mg/100g (p<0.001). In 2013, 20% (n=70/345) of breads met the HF benchmarks, and 10% (33/345) met the WHO benchmarks; corresponding values for 2023 were 45% (n=138/309) and 18% (n=57/309) (p<0.001 for both). If continued, the modest reduction in sodium content and increase in the percentage of NZ breads meeting relevant sodium reduction benchmarks could positively affect public health, particularly if extended across the packaged food supply.https://www.cambridge.org/core/product/identifier/S2048679025100207/type/journal_articleBreadNew ZealandSaltSodium |
| spellingShingle | Maria Norburg Tell Leanne Young Kathryn Bradbury Ella Risbrook Helen Eyles Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 Journal of Nutritional Science Bread New Zealand Salt Sodium |
| title | Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 |
| title_full | Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 |
| title_fullStr | Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 |
| title_full_unstemmed | Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 |
| title_short | Changes in the sodium content of New Zealand packaged breads: 2013 to 2023 |
| title_sort | changes in the sodium content of new zealand packaged breads 2013 to 2023 |
| topic | Bread New Zealand Salt Sodium |
| url | https://www.cambridge.org/core/product/identifier/S2048679025100207/type/journal_article |
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