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<p>Excessive dietary salt intake remains a major public health concern in Japan and worldwide, contributing to noncommunicable diseases, including hypertension and cardiovascular disease. Although national health promotion strategies in Japan have emphasized behavioral change through nutrition education and awareness campaigns to achieve population-level salt-reduction targets, average intake continues to exceed recommended levels. This suggests that the food environment needs structural modifications through multisectoral collaboration to increase the nutritional quality of consumer foods and the availability of healthier options. Voluntary reformulation by the food industry is a key component of these efforts. To support voluntary reformulation, we developed a practical guide for setting salt-reduction targets and planning feasible reformulation strategies, informed by consultation with registered dietitians working in national and local governments, reviews of guidance documents and voluntary corporate initiatives in other high-income countries, and feedback from Japanese food companies on the draft guide. This guide promotes target setting aligned with the Specific, Measurable, Achievable, Relevant, and Time-bound (SMART) framework for goal-setting and outlines methodological options for product scope, nutrient focus (salt alone, or salt and other nutrients such as fat and sugar), metrics, sodium criteria, and implementation timelines. The guide also addresses organizational structures and collaboration with external stakeholders. Business incentives are highlighted, including opportunities for product innovation, contributions to environmental, social, and governance performance, and the building of consumer trust. By providing a structured and adaptable framework, the guide aims to foster coordinated industry engagement in salt reduction to prevent hypertension and cardiovascular disease.</p><p></p>

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Voluntary salt reduction by food companies in Japan: a practical guide to target-setting and reformulation strategies

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月19日

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  • Nayu Ikeda,
  • Miwa Yamaguchi,
  • Ikuko Kashino,
  • Katsuyuki Miura,
  • Nobuo Nishi

摘要

Excessive dietary salt intake remains a major public health concern in Japan and worldwide, contributing to noncommunicable diseases, including hypertension and cardiovascular disease. Although national health promotion strategies in Japan have emphasized behavioral change through nutrition education and awareness campaigns to achieve population-level salt-reduction targets, average intake continues to exceed recommended levels. This suggests that the food environment needs structural modifications through multisectoral collaboration to increase the nutritional quality of consumer foods and the availability of healthier options. Voluntary reformulation by the food industry is a key component of these efforts. To support voluntary reformulation, we developed a practical guide for setting salt-reduction targets and planning feasible reformulation strategies, informed by consultation with registered dietitians working in national and local governments, reviews of guidance documents and voluntary corporate initiatives in other high-income countries, and feedback from Japanese food companies on the draft guide. This guide promotes target setting aligned with the Specific, Measurable, Achievable, Relevant, and Time-bound (SMART) framework for goal-setting and outlines methodological options for product scope, nutrient focus (salt alone, or salt and other nutrients such as fat and sugar), metrics, sodium criteria, and implementation timelines. The guide also addresses organizational structures and collaboration with external stakeholders. Business incentives are highlighted, including opportunities for product innovation, contributions to environmental, social, and governance performance, and the building of consumer trust. By providing a structured and adaptable framework, the guide aims to foster coordinated industry engagement in salt reduction to prevent hypertension and cardiovascular disease.