Assessing the Policy Landscape for Salt Reduction in South-East Asian and Latin American Countries – An Initiative Towards Developing an Easily Accessible, Integrated, Searchable Online Repository

Salt reduction campaigns.

Consumer awareness through mass media and social media.

Strengthening regulatory measures.

Increasing knowledge and awareness.

Promoting healthy settings.

Strengthening evidence generation, monitoring and evaluation.

Legislation developed on nutrient content panel that includes salt.

Policy on front of pack food labelling drafting in process.

Voluntary pledges by industry to reduce salt, sugar and fat.

Developed and adapted national policies on population salt reduction.

Conducting a total dietary survey and RISKESDAS (a national household survey) for verifying achievement of 10% salt reduction by 2019 target; i.e., a 10% reduction in salt intake.

Improving consumer knowledge and awareness.

Conducting a pilot study on salt consumption.

Carrying out a STEPS survey to assess age-standardized mean population intake of salt/sodium (gm/day) among those aged 18+years.

Developing regulations.

Obligating the food industry to promote food reformulation.

Implementing a colour-coded labelling strategy (includes front of pack labelling and traffic light labelling to be implemented by 2019).

Enforcing salt-reduction laws.

Enhancing consumer knowledge and awareness (a sodium reduction behavior changes under development).

Labelling and legislation (include mandatory nutrient content labelling).

Product reformulation.

Consumer knowledge and awareness.

Developing a nation-wide salt reduction campaign.

Reforming environment by promoting availability of low salt products and food options.

Developing monitoring tools and evaluating data on salt consumption trends.

Survey determining an acceptable concentration of salt for consumers.

Agreements with bakery industries to reduce the amount of sodium in processed foods.

Conducting local and national evaluation to monitor sodium content.

Reduction of sodium amount in processed foods.

Educational sessions for increasing population’s awareness.

Developing nutritional practice guidelines.

Educational awareness campaigns for decreasing added salt in processed foods.

Efforts towards decreasing the concentration of salt in bread across nation.

Voluntary agreements with the food industry and research on communication.

Designing the protocol to determine the baseline sodium intake.

Labeling products containing high salt.

Banning table salt and salty condiments from restaurants.

Implementing low salt options in restaurants.

Determining sodium intake and salt/sodium content of widely consumed foods.

Identifying consumer knowledge, attitudes, and behaviours regarding salt/sodium intake, and nutritional labeling.

Promoting behavioural changes among the general population to reduce dietary salt intake.

Implementing strategies to reduce the salt/sodium content of processed foods and foods prepared at home.

Monitoring and evaluation of salt/sodium intake in population.

Mass media campaigns.

Nutrition labelling (including salt).

Workshops on dietary salt reduction.

National implementation of Cuban dietary guidelines.

Conducting studies on knowledge attitudes and beliefs.

Coordinating salt reduction program with the iodine supplementation program.

Limiting the amount of sodium added to foods.

Reducing dietary sodium intake.