Methods of monitoring of salt intake in countries participating in the survey, sorted by method and national income grouping^*.

<p> <i>Italicised countries conducted research studies only, not national monitoring.</i></p>*<p>References to results included where available.</p>**<p>Spot urine analysis has also been conducted in Costa Rica, but for iodine and fluoride only.</p>***<p>In addition, a 24 h urine analysis was conducted in 2010 to obtain preliminary data of total salt intake in Malaysia.</p

Additional file 1: Table S1. of Dietary sodium and iodine in remote Indigenous Australian communities: will salt-reduction strategies increase risk of iodine deficiency? A cross-sectional analysis and simulation study

Scenarios modelled to reduce salt intake. Table S2. Dietary modelling results. (DOCX 25 kb

Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

<p>Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability.</p> <p>The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability.</p> <p>Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40–59%, 60–79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (−0.27, 95% confidence interval (CI) −0.62, 0.08; <i>p </i>= 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60–69% (−0.18, 95% CI −0.44, 0.07; <i>p</i> = 0.15)] without significantly impacting consumer acceptability. Results varied for other products.</p> <p>These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.</p

Additional file 1: of Knowledge, attitudes and behaviours related to dietary salt among adults in the state of Victoria, Australia 2015

Knowledge, attitudes and behaviours related to dietary salt intake questionnaire. (PDF 162 kb

Additional file 2 of Agreement between 24-hour urine and 24-hour food recall in measuring salt intake in primary school children in Australia

Additional file 2. Intraclass correlation coefficients and kappa statistic by subgroups

Additional file 1 of Agreement between 24-hour urine and 24-hour food recall in measuring salt intake in primary school children in Australia

Additional file 1. Criteria for assessing completeness of 24-hour urine samples

Additional file 2: of Process evaluation of Samoa’s national salt reduction strategy (MASIMA): what interventions can be successfully replicated in lower-income countries?

Semi-structured interview quotes about contextual factors affecting the intervention effects or mechanisms of impact. (DOCX 30 kb