Effect of 25% Sodium Reduction on Sales of   a Top-Selling Bread in Remote Indigenous Australian  Community Stores: A Controlled Intervention Trial.

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;

SUBMITTER: McMahon E 

PROVIDER: S-EPMC5372877 | biostudies-literature | 2017 Feb

REPOSITORIES: biostudies-literature