Optimising swaps to reduce the salt content of food purchases in a virtual online supermarket: A randomised controlled trial
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.
To compare the salt reduction from offering swaps to a similar product but with minimally less salt to offering swaps with a substa...Expand abstract
- Publication status:
- Peer review status:
- Peer reviewed
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- Payne Riches et al
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- © 2018 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/).
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