The Sodium Content of Processed Foods in South Africa during the Introduction of Mandatory Sodium Limits

Abstract

Background: In June 2016, the Republic of South Africa introduced legislation for mandatory limits for the upper sodium content permitted in a wide range of processed foods. We assessed the sodium levels of packaged foods in South Africa during the one-year period leading up to the mandatory implementation date of the legislation.

Methods: Data on the nutritional composition of packaged foods was obtained from nutrition information panels on food labels through both in-store surveys and crowdsourcing by users of the HealthyFood Switch mobile phone app between June 2015 and August 2016. Summary sodium levels were calculated for 15 food categories, including the 13 categories covered by the sodium legislation. The percentage of foods that met the government's 2016 sodium limits was also calculated.

Results: 11,065 processed food items were included in the analyses; 1851 of these were subject to the sodium legislation. Overall, 67% of targeted foods had a sodium level at or below the legislated limit. Categories with the lowest percentage of foods that met legislated limits were bread (27%), potato crisps (41%), salt and vinegar flavoured snacks (42%), and raw processed sausages (45%). About half (49%) of targeted foods not meeting the legislated limits were less than 25% above the maximum sodium level.

Conclusion: Sodium levels in two-thirds of foods covered by the South African sodium legislation were at or below the permitted upper levels at the mandatory implementation date of the legislation and many more were close to the limit. The South African food industry has an excellent opportunity to rapidly meet the legislated requirements.

Keywords: South Africa; nutritional composition; packaged food; salt intake; sodium legislation.

Figure 1

Foods targeted by the sodium legislation according to 2016 sodium limits. Region shaded in green is for foods with sodium levels at or below the sodium limit. The regions shaded in yellow, orange, red, and dark red are for foods with sodium levels 0%–25%, 25%–50%, 50%–100%, or more than 100% above the sodium limit. The maximum total sodium levels allowed in food categories covered by the sodium legislation are given in Table 1. Current sodium levels for targeted foods are provided in Table 2.

Figure 2

Mean sodium levels of processed meat subcategories in mg per 100 g. Green bars represent meat categories not targeted by the sodium legislation. Red bars represent meat categories targeted by the sodium legislation.