RIVMNational Institute for Public Health and the Environment in cooperation with Wageningen University and TNO, has studied the potential effectiveness of reformulation strategies in lowering intakes (15-16). One recent study looked at the effect of lunches with reduced-sodium foods on 74 students. It examined the impact on consumer acceptance, sodium intake during lunch and 24-hour urinary sodium excretion of two different lunch buffets. One buffet included reduced salt (30-60% reduction) versions of 19 foods. The results show significantly lower sodium intake per lunch (~ 1,000 mg) and daily sodium excretion (~ 900 mg) in the group allocated to the lunch with lower sodium foods. This suggests that the reduced sodium foods did not trigger people to eat more salty foods later in the day (sodium compensation behaviour).
Since 2008, RIVM has been a designated WHO Collaborating Centre for Nutrition. The centre supports the work of the World Health Organization (WHO) on nutrition, physical activity and obesity. The Collaborating Centre for Nutrition has much expertise on salt and salt intake reduction.