Sodium menu labelling

Priorities for research and policy

Datos Bibliográficos

ID15091083
AutoresEleanore Alexander (0000-0002-8998-4186, Johns Hopkins University, autor de correspondencia), Lainie Rutkow (Johns Hopkins University), Kimberly A Gudzune (0000-0002-7782-1769, Johns Hopkins University), Joanna E Cohen (0000-0002-3869-3637, Johns Hopkins University), Emma E Mcginty (0009-0003-5095-9308, Johns Hopkins University)
Año2021
Volumen24
Número6
Páginas1542-1551
Fecha de publicación2021-04-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaPublic Health Nutrition (JOURNAL)
Identificadores de la revistaISSN: 1368-9800 • E-ISSN: 1475-2727
EditorialCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980020003961
PMID33032669
OpenAlexW3091855533
IdiomaEN
Referencias citadas27

Objective: To understand the different Na menu labelling approaches that have been considered by state and local policymakers in the USA and to summarise the evidence on the relationship between Na menu labelling and Na content of menu items offered by restaurants or purchased by consumers. Design: Proposed and enacted Na menu labelling laws at the state and local levels were reviewed using legal databases and an online search, and a narrative review of peer-reviewed literature was conducted on the relationship between Na menu labelling and Na content of menu items offered by restaurants or purchased by consumers. Setting: Local and state jurisdictions in the USA Participants: Not applicable. Results: Between 2000 and 2020, thirty-eight laws – eleven at the local level and twenty-seven at the state level – were proposed to require Na labelling of restaurant menu items. By 2020, eight laws were enacted requiring chain restaurants to label the Na content of menu items. Five studies were identified that evaluated the impact of Na menu labelling on Na content of menu items offered by restaurants or purchased by consumers in the USA. The studies had mixed results: two studies showed a statistically significant association between Na menu labelling and reduced Na content of menu items; three showed no effects. Conclusion: Data suggest that Na menu labelling may reduce Na in restaurant menu items, but further rigorous research evaluating Na menu labelling effects on Na content of menu items, as well as on the Na content in menu items purchased by consumers, is needed

Advertising · Business · Food labeling · Food labelling · Labelling · Biochemical Analysis and Sensing Techniques · Chemistry · Computer Science · Consumer Attitudes and Food Labeling · Psychology · Sodium Intake and Health · Food Science