Salt content of prepacked cereal-based products and their potential contribution to salt intake of the Italian adult population: Results from a simulation study

• Published in: Nutrition, metabolism, and cardiovascular diseases metabolism, and cardiovascular diseases, 2024-02, Vol.34 (2), p.436-444
• Main Authors: Vici, Giorgia, Rosi, Alice, Angelino, Donato, Polzonetti, Valeria, Scazzina, Francesca, Pellegrini, Nicoletta, Martini, Daniela, Dall’Asta, Margherita, Moccia, Stefania, Veneto, Daniele Nucci, Paolella, Gaetana, Pignone, Veronica, Ruggiero, Emilia, Spagnuolo, Carmela
• Format: Article
• Language: English
• Subjects: Adult; Consumers' awareness; Edible Grain; Food choice; Food labeling; Health claim; Humans; Nutrition claim; Nutrition declaration; Nutrition Policy; Nutritional Status; Salt; Sodium; Sodium Chloride, Dietary - adverse effects
• ISSN: 0939-4753; 1590-3729
• DOI: 10.1016/j.numecd.2023.08.016

High sodium intake is one of the main risk factors for noncommunicable diseases, and its consumption should be reduced. This study aimed to simulate changes in the daily salt intake of the Italian adult population based on consumption scenarios of prepacked cereal-based foods sold in Italy. Information on food packages was retrieved from 2893 cereal-based products. Potential changes in salt intake were simulated based on food consumption scenarios that consider the daily consumption of cereal-based products suggested in the Italian Dietary Guidelines and their current daily consumption by Italian adults. The highest salt content was retrieved in bread (median, 25th–75th percentile: 1.3, 1.1–1.4 g/100 g) and bread substitutes (1.8, 1.0–2.2 g/100 g). If the suggested daily amounts were consumed, bread would contribute to 44% of the 5 g salt/day target, whereas bread substitutes, breakfast cereals, biscuits and sweet snacks would marginally contribute (1–2%). Compared to bread with median salt content, a −44% and +10% salt intake would be observed if products within the first and the last quartile of salt content were chosen, respectively. However, considering the actual intake of Italian consumers, bread would cover 25% and bread substitutes 7% of the daily salt target. Food labels have a pivotal role and efforts are required to encourage consumers to use them to make healthy choices. Moreover, these results may contribute to setting sodium benchmarks in cereal-based products and encourage the food industry to reduce the salt content in the products. •High variability in salt content of prepacked cereal-based products within and across categories.•Individual food choices deeply influence daily salt intake.•Bread could account for up to 44% of the recommended daily maximum salt intake.•Results encourage the setting of sodium benchmarks in cereal-based products.•Results suggest a reduction of products' salt content by food industry.