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Sodium Reduction in Processed Foods in Canada: An Evaluation of Progress toward Voluntary Targets from 2012 to 2016

In 2012, in an effort to reduce the amount of sodium (salt) in the food supply, Health Canada established voluntary sodium reduction targets for 94 processed food categories following consultation with the food industry, health sector and research experts. This report summarizes the progress made by food manufacturers from 2012-2016 to meet these voluntary sodium reduction targets. Almost half of food categories made no progress in lowering sodium levels, while most other categories made only some progress. About 14 % met all the targets set by Health Canada.

Resource Information

Date

January 1, 2018

Author

Health Canada

Type

Report, Strategy/Framework

Setting

Cafeteria/Canteen, Children's Service/Child Care, Community-at-large, Food Bank, Grocery/Retail, Home, Long-term Care, Mobile Vending, Primary Care, Recreation Centre, Restaurant/Food Service Premise, School, Workplace

Age

Prenatal, Infant, Toddler (1-3), Children (4-11), Youth (12-17), Adults (18-64), Older Adults (65 and over)

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