Tell Maria Norburg, Young Leanne, Bradbury Kathryn, Risbrook Ella, Eyles Helen
Bra Liv Öxnehaga Primary Health Care Centre, Region Jönköping County, Jönköping and Department of Health, Medicine and Caring Sciences, Linköping University, Linköping, Sweden.
Heart Foundation Senior Fellow (HE and KEB), Department of Epidemiology and Biostatistics and The Centre for Translational Health Research, University of Auckland, Auckland, New Zealand.
J Nutr Sci. 2025 Jul 23;14:e52. doi: 10.1017/jns.2025.10020. eCollection 2025.
We aimed to compare the mean sodium content of New Zealand (NZ) packaged breads in 2013 and 2023 and assess compliance with the NZ Heart Foundation (HF) and World Health Organization (WHO) sodium reduction benchmarks. Sodium data were obtained from a supermarket food composition database. Mean differences between years were assessed using independent samples t-tests and chi-square tests. There was a significant reduction in the sodium content of all bread from 2013 (n=345) to 2023 (n=309) of 46 mg/100g (p<0.001). In 2013, 20% (n=70/345) of breads met the HF benchmarks, and 10% (33/345) met the WHO benchmarks; corresponding values for 2023 were 45% (n=138/309) and 18% (n=57/309) (p<0.001 for both). If continued, the modest reduction in sodium content and increase in the percentage of NZ breads meeting relevant sodium reduction benchmarks could positively affect public health, particularly if extended across the packaged food supply.
我们旨在比较2013年和2023年新西兰包装面包的平均钠含量，并评估其是否符合新西兰心脏基金会（HF）和世界卫生组织（WHO）的钠减量基准。钠数据来自超市食品成分数据库。使用独立样本t检验和卡方检验评估年份之间的平均差异。从2013年（n = 345）到2023年（n = 309），所有面包的钠含量显著降低了46毫克/100克（p < 0.001）。2013年，20%（n = 70/345）的面包符合HF基准，10%（33/345）符合WHO基准；2023年的相应数值分别为45%（n = 138/309）和18%（n = 57/309）（两者p均< 0.001）。如果持续下去，钠含量的适度降低以及符合相关钠减量基准的新西兰面包百分比的增加可能会对公众健康产生积极影响，特别是如果推广到整个包装食品供应领域。
