TY - JOUR AU - Thow A. AU - Wu J. AU - Trevena H. AU - Dunford E. AU - Neal Bruce AB -

BACKGROUND: Corporate decisions affecting the composition of processed foods are a potent factor shaping the nutritional quality of the food supply. The addition of large quantities of salt to foods is incompatible with Australian Dietary Guidelines and the reformulation of processed foods to have less salt is a focus of non-governmental organisations (NGOs). There is evidence that advocacy can influence corporate behaviour but there are few data to define the effects of NGOs working in the food space. The aim of this study is to quantify the effects of advocacy delivered by a local NGO on the salt content of food products produced or marketed by companies in Australia. METHODS/DESIGN: This is a cluster-randomised controlled trial that will be done in Australia from 2013 to 2015 which includes 45 food companies. The 23 companies in the control group will receive no specific intervention whilst the 22 companies in the intervention group will receive an advocacy program based upon an established theory of change model. The primary outcome will be the mean change in sodium content (mg/100 g) of processed foods produced or marketed by intervention compared to control companies assessed at 24 months. Interim outcomes (statements of support, published nutrition policies, level of engagement, knowledge and use of technology to reduce salt, salt reduction plans, and support for national initiatives) will also be assessed and a qualitative evaluation will provide more detailed insight. DISCUSSION: This novel study will provide robust randomised evidence about the effects of advocacy on food company behaviour and the quality of the processed food supply. A finding of improved food company behaviour will highlight the potential for greater investment in advocacy whilst the opposite result will reinforce the importance of government-led initiatives for the improvement of the food supply. TRIAL REGISTRATION: ClinicalTrials.gov: NCT02373423 . 26/02/2015.

AD - The George Institute for Global Health, Sydney Medical School, University of Sydney, PO Box M201 Missenden Road, Camperdown, Sydney, NSW, 2050, Australia. htrevena@georgeinstitute.org.au.
Menzies Centre for Health Policy, School of Public Health, University of Sydney, Charles Perkins Centre, Sydney, NSW, 2006, Australia. annemariethow@sydney.edu.au.
The George Institute for Global Health, Sydney Medical School, University of Sydney, PO Box M201 Missenden Road, Camperdown, Sydney, NSW, 2050, Australia. edunford@georgeinstitute.org.au.
Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC, 27516, USA. edunford@georgeinstitute.org.au.
The George Institute for Global Health, Sydney Medical School, University of Sydney, PO Box M201 Missenden Road, Camperdown, Sydney, NSW, 2050, Australia. jwu1@georgeinstitute.org.au.
The George Institute for Global Health, Sydney Medical School, University of Sydney, PO Box M201 Missenden Road, Camperdown, Sydney, NSW, 2050, Australia. bneal@georgeinstitute.org.au.
The School of Public Health, Faculty of Medicine, Epidemiology and Biostatistics, Imperial College of Science, Technology and Medicine, Praed Street, Norfolk Place, London, W2 1 PG, UK. bneal@georgeinstitute.org.au.
The Royal Prince Alfred Hospital, Sydney, NSW, 2050, Australia. bneal@georgeinstitute.org.au. AN - 26809561 BT - BMC Public Health C2 - PMC4727283 DA - 93657095517 DP - NLM ET - 2016/01/27 LA - eng LB - AUS
FP
FY16 M1 - 1 N1 - Trevena, Helen
Thow, Anne Marie
Dunford, Elizabeth
Wu, Jason H Y
Neal, Bruce
England
BMC Public Health. 2016 Jan 25;16(1):75. doi: 10.1186/s12889-016-2743-4. N2 -

BACKGROUND: Corporate decisions affecting the composition of processed foods are a potent factor shaping the nutritional quality of the food supply. The addition of large quantities of salt to foods is incompatible with Australian Dietary Guidelines and the reformulation of processed foods to have less salt is a focus of non-governmental organisations (NGOs). There is evidence that advocacy can influence corporate behaviour but there are few data to define the effects of NGOs working in the food space. The aim of this study is to quantify the effects of advocacy delivered by a local NGO on the salt content of food products produced or marketed by companies in Australia. METHODS/DESIGN: This is a cluster-randomised controlled trial that will be done in Australia from 2013 to 2015 which includes 45 food companies. The 23 companies in the control group will receive no specific intervention whilst the 22 companies in the intervention group will receive an advocacy program based upon an established theory of change model. The primary outcome will be the mean change in sodium content (mg/100 g) of processed foods produced or marketed by intervention compared to control companies assessed at 24 months. Interim outcomes (statements of support, published nutrition policies, level of engagement, knowledge and use of technology to reduce salt, salt reduction plans, and support for national initiatives) will also be assessed and a qualitative evaluation will provide more detailed insight. DISCUSSION: This novel study will provide robust randomised evidence about the effects of advocacy on food company behaviour and the quality of the processed food supply. A finding of improved food company behaviour will highlight the potential for greater investment in advocacy whilst the opposite result will reinforce the importance of government-led initiatives for the improvement of the food supply. TRIAL REGISTRATION: ClinicalTrials.gov: NCT02373423 . 26/02/2015.

PY - 2016 SN - 1471-2458 (Electronic)
1471-2458 (Linking) EP - 75 T2 - BMC Public Health TI - Protocol for a cluster-randomised trial to determine the effects of advocacy actions on the salt content of processed foods VL - 16 Y2 - FY16 ER -