Optimising swaps to reduce the salt content of food purchases in a virtual online supermarket: A randomised controlled trial.

ABSTRACT:

Background

Offering consumers the opportunity to swap to lower-salt foods while shopping has potential to reduce salt intake. Offering a wider range of alternatives which are much lower in salt could increase the magnitude of salt reduction gained but may interfere with consumers' engagement and willingness to accept swaps.

Objectives

To compare the salt reduction from offering swaps to a similar product but with minimally less salt to offering swaps with a substantial salt reduction including a range of alternative foods.

Methods

In an experimental, randomised trial conducted in a virtual online supermarket, participants with high blood pressure were asked to buy 12 items of food. One group was offered similar alternatives with 5-20% less salt (LS swaps); and the oth

SUBMITTER: Payne Riches S 

PROVIDER: S-EPMC6335438 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature