Sodium reduction in Canadian food products with the health check program.

PURPOSE: The current Health Check criteria were examined, to evaluate their influence on prompting licensees to reduce sodium in their participating products from 2004 to 2008. In addition, the impact of the new Health Check criteria, implemented in November 2010, was explored.
METHODS: Over three months, 14 Health Check program licensees representing 371 products completed a researcher-administered questionnaire, either in person or via conference call. The data were recorded, reviewed, and calculated. Participants verified the data after the interview.
RESULTS: The current criteria prompted product reformulations and new formulations among Health Check participants. One hundred and fifty products had sodium reduced to meet the current Health Check criteria, for a total reduction of over 322,000 kg of sodium. New formulations comprised 116 products; the remaining 105 products met the current criteria. Two hundred of the 371 Health Check products that had been reformulated, that met the criteria, or that were new formulations already meet the new 2010 Health Check criteria.
CONCLUSIONS: The Health Check program prompted participants to reformulate existing products or formulate new products to meet the criteria for sodium. All participants agreed that the new 2010 Health Check criteria will affect them.