3.2.1. Healthiness Changes in Mean Sodium Content

Information on the mean sodium content across the five years for all products and for PL and BL products separately, as well as in their minimum and maximum values, is available in Table S3 (Supplementary file). Figure 1 shows the mean change in sodium content from 2015 to 2019.


**Figure 1.** Mean sodium changes in the period 2015–2019 according to brand (overall and by food categories): supermarket private labels (**A**) and branded labels (**B**).

Overall, there were no significant changes in mean sodium content within all PL products and there was a significant mean sodium [mg/100 g (95% CI)] reduction of −37.8 (−57.8; −17.8) within all BL products (average percentage change of −7.5%). At the food category level, three PL food categories significantly reduced mean sodium content over time (everyday sliced breads, other breads, and cakes/muffins), with the mean percentage change >10% and the respective mean [g/100 g (95% CI)] reductions of −61.4 (−86.3; −36.4); −94.5 (−142.4; −46.7) and −109.8 (−190.5; −29.0). The mean sodium content of PL sweet biscuits increased over time by 58.1 mg/100 g (95%CI: 18.6; 97.7), corresponding to a percentage increase of 28.3% (Figure 1A). Similarly, three BL food categories significantly reduced mean sodium content over time (savoury biscuits, salamis, hams and bacon and crisps and salty snacks), all with an average percentage reduction of <10% and with the respective mean (95% CI) reductions of: −69.7 (−114.7; −24.8); −82.9 (−151.9; −13.8) and −59.2 (−116.6; −1.7) mg/100 g (Figure 1B).
