Intended for healthcare professionals

Letters Sugar and portion reduction by food industry

Repeating the success of the salt reduction programme

BMJ 2016; 355 doi: (Published 16 November 2016) Cite this as: BMJ 2016;355:i6079
  1. Alison E Tedstone, deputy director of diet and obesity and chief nutritionist
  1. Public Health England, Skipton House, London SE1 6LH, UK
  1. alison.tedstone{at}

Contrary to the suggestion that voluntary targets for the food industry won’t work,1 2 evidence shows that the gradual, voluntary approach to reformulation can be successful. Between 2001 and 2011 sodium intake in the UK fell significantly as the result of a national salt reduction programme.3 The programme encouraged reformulation of foods and was supported by a …

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