Abstract
This study assessed the cost-effectiveness of the Centers for Disease Control and Prevention's (CDC's) Sodium Reduction in Communities Program (SRCP). We collected implementation costs and performance measure indicators from SRCP recipients and their partner food service organisations. We estimated the cost per person and per food service organisation reached and the cost per menu item impacted. We estimated the short-term effectiveness of SRCP in reducing sodium consumption and used it as an input in the Prevention Impact Simulation Model to project the long-term impact on medical cost savings and quality-adjusted life-years gained due to a reduction in CVD and estimate the cost-effectiveness of SRCP if sustained through 2025 and 2040. CDC funded eight recipients as part of the 2016-2021 round of the SRCP to work with food service organisations in eight settings to increase the availability and purchase of lower-sodium food options. Eight SRCP recipients and twenty of their partners. At the recipient level, average cost per person reached was $10, and average cost per food service organisation reached was $42 917. At the food service organisation level, median monthly cost per food item impacted by recipe modification or product substitution was $684. Cost-effectiveness analyses showed that, if sustained, the programme is cost saving (i.e. the reduction in medical costs is greater than the implementation costs) in the target population by $1·82 through 2025 and $2·09 through 2040. By providing evidence of the cost-effectiveness of a real-world sodium reduction initiative, this study can help inform decisions by public health organisations about related CVD prevention interventions.
Highlights
We took the values to compute this input from two short-term programme effectiveness performance measures reported by Sodium Reduction in Communities Program (SRCP) recipients: (1) percentage of people in the targeted food service organisation who purchased lower-sodium items and (2) change in average daily sodium intake as measured by nutritional analysis of items purchased at participating food service organisations conducted by the recipient
Results demonstrate that SRCP strategies are projected to be cost saving through 2025 and 2040 if the sodium reduction observed in programme performance measures is sustained
The health impacts were not large, but the programme costs are projected to be offset by medical cost savings over time
Summary
In the partner food service organisation cost survey, respondents were asked about a set of key sodium reduction activities including implementation of nutrition guidelines, recipe development and modification, changing food procurement practices, modification to food preparation practices, healthy food promotion, meetings and other activities. Data analysis We assessed (1) the cost of achieving implementation outcomes and (2) the potential long-term cost-effectiveness of sodium reduction strategies.
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