Display options
Cite
Reeve B, Magnusson R. Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA. Public Health. 2015;129(8):1061-73doi: 10.1016/j.puhe.2015.04.021.
Reeve, B., & Magnusson, R. (2015). Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA. Public health, 129(8), 1061-73. https://doi.org/10.1016/j.puhe.2015.04.021
Reeve, B, and Magnusson, R. "Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA." Public health vol. 129,8 (2015): 1061-73. doi: https://doi.org/10.1016/j.puhe.2015.04.021
Reeve B, Magnusson R. Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA. Public Health. 2015 Aug;129(8):1061-73. doi: 10.1016/j.puhe.2015.04.021. Epub 2015 May 28. PMID: 26027448.
Copy Download .nbib Format: NLM
Share it on

Public Health. 2015 Aug;129(8):1061-73. doi: 10.1016/j.puhe.2015.04.021. Epub 2015 May 28.

Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA.

Public health

B Reeve, R Magnusson

Affiliations

  1. Sydney Law School, University of Sydney, Sydney, Australia. Electronic address: [email protected].
  2. Sydney Law School, University of Sydney, Sydney, Australia.

PMID: 26027448 DOI: 10.1016/j.puhe.2015.04.021

Abstract

Globally, excess salt intake is a significant cause of preventable heart disease and stroke, given the established links between high salt intake, high blood pressure, and cardiovascular disease. This paper describes and evaluates the voluntary approaches to salt reduction that operate in the United Kingdom and the United States, and proposes a new strategy for improving their performance. Drawing on developments in the theory and practice of public health governance, as well as theoretical ideas from the field of regulatory studies, this paper proposes a responsive regulatory model for managing food reformulation initiatives, including salt reduction programs. This model provides a transparent framework for guiding industry behavior, making full use of industry's willingness to participate in efforts to create healthier products, but using 'legislative scaffolding' to escalate from self-regulation towards co-regulation if industry fails to play its part in achieving national goals and targets.

Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Keywords: Food reformulation; Law; Non-communicable diseases; Regulation; Salt reduction; UK; US

Publication Types