Salt Labels Make Diners Choose Healthier
A new study led by Dr. Rebecca Evans at the University of Liverpool, published in The Lancet Public Health (July 2025), reveals that adding salt warning labels to restaurant menus significantly reduces the salt content ordered by customers in both online and real-world settings. This intervention showed reductions of 0.26g online and 0.54g in dining out scenarios.0
About the Study and Its Methods
The study titled “Salt warning labels in the out‑of‑home food sector: online and real‑world randomised controlled trials” involved two trials:
- An online RCT with 2,391 UK adults, where menus with salt warnings lowered average salt ordering by 0.26g per meal.1
- A real‑world RCT at a Liverpool full‑service restaurant with 454 guests, where warning labels led to a 0.54 g (≈12.5%) drop in salt ordered per meal.2
Design of the Salt Warning Labels
The labels flagged dishes exceeding 50% of the UK daily salt recommendation (6 g/day). These warnings were both text-based and symbolic, appearing next to high-salt items to alert consumers at point of purchase.3
Uniform Effect Across Demographics
Importantly, the reduction in salt ordering was consistent across age groups, gender identities and education levels—suggesting this public health measure is equitable and does not widen health inequality.4
Public Support & Health Policy Relevance
About two-thirds of study participants supported making salt warning labelling a government policy. Experts like Sonia Pombo from Action on Salt stress its potential impact in preventing hypertension, stroke, kidney disease and obesity.5
Health Risks of Excess Salt Intake
The WHO recommends under 5 g salt (≈2 g sodium) per day. Excess sodium contributes to hypertension, cardiovascular disease, kidney damage, and about 1.89 million deaths annually. Restaurant meals often contain more than half a day’s salt unknowingly.6
Timeline & Collaborators
- 2025** July 29–30: Study findings published in The Lancet Public Health, reported by multiple news outlets.7
- Conducted by teams from University of Liverpool, Liverpool John Moores University, Bath Spa University and UC Davis.8
Trivia‑Ready Insights
Quiz-worthy facts: the study reduced salt by 0.26–0.54 g per meal; the intervention worked equally across demographics; it targeted items exceeding half the 6 g daily UK limit. The involvement of 2,845 participants in two RCTs and backing from national health policy experts make this an ideal trivia entry on simple but effective dietary interventions.
Source: Mid-day