Coyle Daisy H, Huang Liping, Hu Monica, Ghammachi Nadine, Pettigrew Simone, Wu Jason H Y
The George Institute for Global Health, University of New South Wales, Level 18, International Towers 3300 Barangaroo Ave, Barangaroo, NSW, 2000, Australia.
School of Public Health, University of California, Berkeley, CA, USA.
Eur J Clin Nutr. 2025 Jul 24. doi: 10.1038/s41430-025-01647-5.
BACKGROUND/OBJECTIVES: Most reformulation initiatives worldwide are implemented through voluntary measures. Despite the reliance on voluntary targets, there is limited evidence of their effectiveness. This study aimed to assess the impact of Australia's voluntary sodium and saturated fat reformulation policy halfway through its four-year implementation period.
SUBJECTS/METHODS: The 2019 and 2022 FoodSwitch databases provided data on the nutritional composition of packaged foods sold by major Australian supermarket retailers. For the food categories targeted by the policy, we assessed changes between 2019 and 2022 in (i) the overall proportions of products that met the sodium and saturated fat targets and (ii) changes in the proportion of products meeting the targets across the top 10 leading food manufacturers.
Between 2019 and 2022, there was a small increase in the proportion of products meeting the sodium targets (50.0% in 2019 versus 57.5% in 2022, p < 0.001). Across the top 10 manufacturers that sold products subject to a sodium target, seven made progress towards meeting the targets (ranging from +1.6% to +30.2%). For saturated fat, the proportion of products meeting the targets didn't change (61.1% in 2019 versus 60.2% in 2022, p = 0.74) and nine of the 10 top manufacturers did not make any progress towards meeting the targets.
Midway through the implementation period of Australia's voluntary sodium and saturated fat targets, food manufacturers have made minimal progress towards meeting the targets, especially for saturated fat.
背景/目的：全球范围内的大多数配方改良举措都是通过自愿措施实施的。尽管依赖自愿性目标，但其有效性的证据有限。本研究旨在评估澳大利亚自愿性钠和饱和脂肪配方改良政策在其四年实施期过半时的影响。
对象/方法：2019年和2022年的FoodSwitch数据库提供了澳大利亚主要超市零售商销售的包装食品营养成分数据。对于该政策针对的食品类别，我们评估了2019年至2022年期间以下方面的变化：（i）达到钠和饱和脂肪目标的产品总体比例；（ii）前10大主要食品制造商中达到目标的产品比例变化。
2019年至2022年期间，达到钠目标的产品比例略有增加（2019年为50.0%，2022年为57.5%，p<0.001）。在销售有钠目标产品的前10大制造商中，有7家在实现目标方面取得了进展（增幅从+1.6%到+30.2%）。对于饱和脂肪，达到目标的产品比例没有变化（2019年为61.1%，2022年为60.2%，p=0.74），前10大制造商中有9家在实现目标方面没有取得任何进展。
在澳大利亚自愿性钠和饱和脂肪目标的实施期过半时，食品制造商在实现目标方面进展甚微，尤其是在饱和脂肪方面。
