According to American Society for Nutrition Spokesperson Roger Clemens, DrPH, "The research by Webster and colleagues is important in that these real-time data provide baseline information on the sodium content of many foods in Australia. The authors suggest this information is useful in reformulating foods to lower sodium levels, which is important for health. A food reformulation process involves several considerations, as sodium is needed for food safety and product stability. In addition, there are different flavor and sensory qualities among diverse populations. A successful sodium reduction process is likely to involve several steps, a gradual decrease in sodium such that food safety is not compromised while attempting to reduce the risk of elevated blood pressure among those who may respond to lower dietary sodium."
This database and descriptive data provide important tools and information needed for continued monitoring of food sodium content, and the authors challenge the Australian government to "take leadership and engage the food industry in a sector-wide, transparent reformulation effort that will progressively decrease salt intake in Australia.