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Sodium in the Retail and Restaurant Food Environment – Guam, 2015
Author(s) -
Jackson Sandra L,
VanFrank Brenna K,
Lundeen Elizabeth A,
Harmon Brittani,
Uncangco Alyssa,
King Sallyann Coleman,
Cogswell Mary E
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.lb335
Subject(s) - sodium , stratified sampling , environmental health , business , medicine , chemistry , organic chemistry , pathology
Objective Compared to the United States overall, Guamhas higher mortality from cardiovascular disease (CVD) and stroke. Excess sodium intake can increase blood pressure and CVD risk. Recognizing that the nutrition environment may be contributing to CVD burden, the Guam Department of Public Health and Social Services conducted a nutrition environment assessment to determine the availability and promotion of lower‐sodium options in retail and restaurant environments. Design The assessment, conducted in September 2015, used previously validated tools adapted to include sodium measures and local foods. Stores (n=114) and restaurants (n=63) were randomly sampled from each of three regions (North, Central, South) for assessment and available managers were interviewed. Nine commonly available products were assessed to determine availability of lower‐ and regular‐sodium options in stores. Restaurant managers were asked about their perceptions of supports and barriers for offering lower‐sodium foods. Assessments with complete data for sodium measures were included (100 stores, 62restaurants, and 31 restaurant manager interviews). Analyses, including univariate and bivariate statistics, were weighted to account for the disproportionate stratified sampling design. Results Of the products selected for assessment, fewer lower‐sodium versus regular‐sodium options were offered in stores (p<0.001). Small stores (1 cash register) were less likely than large stores (≥ 2 cash registers) to offer lower‐sodium choices, such as reduced sodium soy sauce (p<0.001) or hot dogs (p<0.001). In stores offering both options, reduced sodium soy sauce cost more than regular soy sauce (p<0.001). No surveyed restaurants promoted sodium reduction in displays or table tents (0%) and few posted sodium information at the point‐of‐purchase (3%), identified lower‐sodium menu items (1%), or had salt‐substitute shakers (7%) or reduced sodium soy sauce bottles (3%) on tables. However, 65% of restaurant managers surveyed were aware and supportive of efforts to reduce sodium intake in Guam. Conclusions Improving the availability and promotion of lower‐sodium foods in stores and restaurants could support healthier eating in Guam.