Sodium‐Reduced Foods ‐ Are They Any Healthier?

With the increased attention on lower sodium foods, our objective was to determine if nutritional trade‐offs are being made to reduce the sodium content. We examined the nutritional profiles of Canadian food products from various categories available in the Canadian marketplace in 2010. Products with sodium‐related nutrient content claims (SCCs) were compared to products without SCCs per serving on the Nutrition Facts table and per 100g. Analyses focused on sodium, calories, fat, sugar, and fibre. In the breakfast cereals category, products with SCCs (n=70) were 58% lower in sodium per serving compared to products without SCCs (n=191). However, products with SCCs were also 40% higher in total fat (p<0.01), 17% higher in sugar (p<0.05), and 19% higher in calories (p<0.01). In the soups and broths category, products with SCCs (n=41) were 31% lower in sodium (p<0.01) than products without SCCs (n=162), but otherwise had similar nutritional profiles. In categories that were already low in sodium (e.g. pasta), very few differences were seen between products with and without SCCs. Therefore, in some food categories, other qualities related to “healthfulness” such as calories, fat, and sugar may be less healthy in foods with SCCs, while in other categories, levels of other nutrients remain virtually unchanged. Thus choosing sodium reduced foods does not necessarily translate into a more nutritious food choice. Grant Funding Source : McHenry research chair award, CIHR Strategic Training Program in Public Health Policy