Changes in the sodium content of New Zealand packaged breads: 2013 to 2023

TL;DR

This study found that New Zealand packaged breads had significantly less sodium in 2023 compared to 2013, with more breads meeting health benchmarks.

Contribution

The study provides empirical evidence of sodium reduction in bread over a decade and its alignment with public health benchmarks.

Findings

Sodium content in New Zealand packaged bread decreased by 46 mg/100g from 2013 to 2023.

In 2023, 45% of breads met the NZ Heart Foundation benchmarks, up from 20% in 2013.

The percentage of breads meeting WHO benchmarks increased from 10% in 2013 to 18% in 2023.

Abstract

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.

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