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Journal article

Optimising swaps to reduce the salt content of food purchases in a virtual online supermarket: A randomised controlled trial

Abstract:

Background

Offering consumers the opportunity to swap to lower-salt foods while shopping has potential to reduce salt intake. Offering a wider range of alternatives which are much lower in salt could increase the magnitude of salt reduction gained but may interfere with consumers’ engagement and willingness to accept swaps.

Objectives

To compare the salt reduction from offering swaps to a similar product but with minimally less salt to offering swaps with a substa...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.appet.2018.11.028

Authors


More by this author
Institution:
University of Oxford
Division:
MSD
Department:
Primary Care Health Sciences
Role:
Author
ORCID:
0000-0001-8804-9500
More by this author
Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Primary Care Health Sciences
Oxford college:
Wolfson College
Role:
Author
ORCID:
0000-0002-1802-4217
More by this author
Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Primary Care Health Sciences
Role:
Author
ORCID:
0000-0002-7536-922X
More by this author
Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Nuffield Dept of Population Health
Sub department:
Population Health
Role:
Author
More by this author
Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Primary Care Health Sciences
Oxford college:
Hertford College
Role:
Author
ORCID:
0000-0001-9190-2920
Publisher:
Elsevier Publisher's website
Journal:
Appetite Journal website
Volume:
133
Pages:
378-386
Publication date:
2018-11-29
Acceptance date:
2018-11-27
DOI:
EISSN:
1095-8304
ISSN:
0195-6663
Pmid:
30502442
Source identifiers:
951044
Language:
English
Keywords:
Pubs id:
pubs:951044
UUID:
uuid:29b56185-06e4-4d24-8e89-ed193883e8bd
Local pid:
pubs:951044
Deposit date:
2019-01-14

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