Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention.

ABSTRACT: In the United States, food pantries increasingly serve as regular food sources for low income households experiencing high rates of chronic disease, including hypertension. Sodium consumption is a modifiable risk factor for hypertension, so pantry customers would benefit from access to low-sodium foods. Pantry customers often experience difficulty acquiring healthy foods, however; little is known about pantry foods' sodium content specifically. This study assesses the sodium content of pantry foods and lessons learned from an adaptable intervention to support pantries in adopting policies and environmental changes to make healthy, lower-sodium foods appealing and accessible. We conducted sodium assessments of food at 13 food pantries, tracked implementation of intervention strategies, and

SUBMITTER: Quinn EL 

PROVIDER: S-EPMC8701667 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature