Salt-reduction by reformulation in the UK
The UK initiated a nationwide salt reduction programme in 2003/2004. The programme has been successful and resulted in a 15% reduction in population salt intake by 2011.

Factors that contributed the success of the voluntary salt-reduction programme, included:

(1) The programme provided a level playing field.

(2) The reformulation process was slow and unobtrusive; so taste receptors could adjust and there was no rejection of the reformulation by the public.

(3) The voluntary policy was supported with a clear and transparent monitoring programme and strong enforcement (thanks, in part,  to the role played by  the Food Standards Agency).

(4) Continuous media exposure of the issue.

Source: Feng J He, Sonia Pombo-Rodrigues, Graham A MacGregor, BMJ

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