The effect of reducing salt in bread on sales and total salt intake in remote Indigenous Australian community stores

Not Applicable

Completed

• Conditions: Excess salt intake; Diet and Nutrition - Other diet and nutrition disorders

• Registration Number: ACTRN12616001585415
• Lead Sponsor: Menzies School of Health Research

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2016-11-16
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

Remote Indigenous Australian community stores that meet the following criteria will be included:
- Community store managed by one of the two participating store associations (ALPA and OBS).
- Community located within the Northern Territory (NT), Western Australia (WA) or South Australia (SA)
- Study bread represents >=45% of the market share for bread (i.e: >=45% of total dollars spent on bread is on study bread)

Exclusion Criteria

Store does not meet inclusion criteria or does not provide consent.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Change in market share of study bread: change in % total dollars spent on study bread compared to dollars spent on all food and drink (%$) assessed through collecting data on all sales of food and drinks over the study period.[Weekly reports of all sales over entire study period];Change in total dollars spent on study bread ($) assessed using sales data collected throughout the entire study period[Weekly reports of all sales over entire study period]

Secondary Outcome Measures

Name	Time	Method
Change in total sodium density of purchases (sodium per megajoule of energy) assessed using sales data on all foods and drinks purchased linked to nutrition data. [Weekly reports of all sales over entire study period]