Applying a Consumer Behavior Lens to Salt Reduction Initiatives.

Áine Regan,Monique Raats,Patrick Wall,Monique Kent,Lise Dubois,Áine McConnon

doi:10.3390/nu9080901

Áine Regan, Monique Raats + Show 4 more

Open Access

https://doi.org/10.3390/nu9080901

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Abstract

Reformulation of food products to reduce salt content has been a central strategy for achieving population level salt reduction. In this paper, we reflect on current reformulation strategies and consider how consumer behavior determines the ultimate success of these strategies. We consider the merits of adopting a ‘health by stealth’, silent approach to reformulation compared to implementing a communications strategy which draws on labeling initiatives in tandem with reformulation efforts. We end this paper by calling for a multi-actor approach which utilizes co-design, participatory tools to facilitate the involvement of all stakeholders, including, and especially, consumers, in making decisions around how best to achieve population-level salt reduction.

Highlights

Across the globe, governments have adopted healthy eating strategies to reduce the incidence of diet-related non-communicable diseases [1]
Food reformulation has been identified as a key pillar for achieving population level salt reduction [7], in industrialized countries where processed and restaurant foods are the largest contributor of total individual dietary sodium intake [6]
Reformulation strategies predominantly focus on changing the food environment rather than consumer behavior; in this paper, we argue that understanding and accounting for consumer behavior remains central to the success of reformulation strategies and salt reduction initiatives more broadly

Summary

Introduction

Governments have adopted healthy eating strategies to reduce the incidence of diet-related non-communicable diseases [1]. Food reformulation has been identified as a key pillar for achieving population level salt reduction [7], in industrialized countries where processed and restaurant foods are the largest contributor of total individual dietary sodium intake [6].

Results

Conclusion