Comment on: Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013 by D. Monro, C. Mhurchu, Y. Jiang, D. Gorton, H. Eyles. Nutrients 2015, 7(6), 4054–4067; doi:10.3390/nu7064054

In this paper, the authors seek to measure changes in sodium levels in processed foods in New Zealand over the period 2003–2013. The purpose is to monitor progress in reducing such levels with the intent of lowering blood pressure. Such reductions and expected lowering is considered to be helpful in reducing cardio vascular and related health problems. The research exercise involved collected data on sodium levels in nine categories of processed food product (323 products from four supermarkets in Dunedin) in 2003 and comparing those with levels found in the same categories (885 products from the “major” supermarkets in Auckland) in 2013. Analysis of these data was undertaken and conclusions drawn for sodium levels analysed as averages in the two time periods and for paired products at each of the two dates. The overall conclusion was that: