Adding salt warning labels to restaurant menus may prompt people to rethink their food choices and reduce salt intake, potentially improving public health outcomes, according to a new study led by researchers at the University of Liverpool.
The study, published in ‘The Lancet Public Health’, found that clearly marked warnings next to high-salt menu items encouraged diners to select healthier options.
Researchers say the move could be a ‘low-cost but powerful tool’ to combat rising cases of cardiovascular and kidney diseases linked to high sodium consumption.
“Our study has found that salt warning labels on menus help people make healthier choices,” said lead author Dr Rebecca Evans, Postdoctoral Researcher in Psychology. “Given that excess salt intake is a leading cause of diet-related disease, this kind of labelling policy could play a vital role in improving population health.”
Real-World and Online Trials Support Findings
The research included both online and real-world trials.
In a restaurant-based randomised controlled trial (RCT) involving 454 participants, diners who saw salt warning labels ordered 12.5% less salt, roughly 0.54 grams, compared to those without the labels.
Similarly, an online RCT with 2,391 UK adults showed a 0.26-gram reduction in salt ordered per meal.
Participants across all age groups, sexes, and education levels responded similarly, suggesting ‘broad public appeal and equity’ of the intervention.
The World Health Organisation recommends limiting salt intake to ‘less than 5 grams per day’, but many meals served at restaurants far exceed this limit.
Excessive salt consumption contributes to nearly ‘1.89 million deaths globally each year’, linked to hypertension, stroke, cardiovascular disease, kidney damage, and other health conditions.
“This study demonstrates that even small nudges at the point of purchase can encourage healthier choices,” Dr Evans added, highlighting the potential of such labelling to reduce salt intake at a population level.
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