Abstract
Widespread use of reduced-sodium salts can potentially lower excessive population-level dietary sodium intake. This study aimed to identify key barriers and facilitators to implementing reduced-sodium salt as a population level intervention. Semi-structured interviews were conducted with key informants from academia, the salt manufacturing industry, and government. We used the reach, effectiveness, adoption, implementation, and maintenance (RE-AIM) framework to inform our interview guides and data analysis. Eighteen key informants from nine countries across five World Health Organization regions participated in the study from January 2020 to July 2020. Participants were concerned about the lack of robust evidence on safety for specific populations such as those with renal impairment. Taste and price compared to regular salt and an understanding of the potential health benefits of reduced-sodium salt were identified as critical factors influencing the adoption of reduced-sodium salts. Higher production costs, low profit return, and reduced market demand for reduced-sodium salts were key barriers for industry in implementation. Participants provided recommendations as potential strategies to enhance the uptake. There are presently substantial barriers to the widespread use of reduced-sodium salt but there are also clear opportunities to take actions that would increase uptake.
Original language | English (US) |
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Article number | 3225 |
Journal | Nutrients |
Volume | 13 |
Issue number | 9 |
DOIs | |
State | Published - Sep 2021 |
Funding
Funding: This research received no external funding. X.Y. is supported by University of New South Wales Scientia PhD scholarships. J.W. is supported by a National Heart Foundation Future Leader II Fellowship (APP102039) and receives funding for work on salt reduction from the National Health and Medical Research Council, The World Health Organization, and the Victorian Health Promotion Foundation. K.T. was supported by an Early Career Fellowship (APP1161597) from the National Health and Medical Research Council of Australia (NHMRC) and a Postdoctoral Fellowship (Award ID: 102140) from the National Heart Foundation of Australia. J.H.Y.W. is supported by a University of New South Wales Scientia Fellowship. H.L. is supported by a NHMRC program grant fellowship. B.N. is supported by a National Health and Medical Research Council of Australia (NHMRC) and Principal Research Fellowship.
Keywords
- Key informant interview
- Low-sodium salt
- Potassium
- Qualitative study
- Reduced-sodium salt
- Salt substitute
- Sodium reduction
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics