**5. Conclusions**

The results of our study reveal that sodium content in foods in the Spanish market is very high. Much work is still ahead of us in order to achieve the WHO challenge of reducing the sodium intake of the population by 30% by 2025. The Spanish Plan for the Improvement of the Composition of Food, Beverages and Other Measures 2020 [26] has not produced an effective decrease in sodium content in some of the food groups targeted. The voluntary nature of the agreement with food professionals is clearly insufficient to produce positive results. Unless mandatory regulations were issued, the effectiveness of such programs will be very limited. A firm compromise of all parties involved, governments, industry and consumers, is required for demanding, enforcing and monitoring a truly effective program.

**Supplementary Materials:** The following are available online at https://www.mdpi.com/article/10 .3390/nu13103410/s1, Figure S1: Sodium content of all foods in the database, Table S1: Description of the items included in the food groups, Table S2: Sodium content by specific food type, Table S3: Sodium content per serving for the precooked and ready-to eat food group, Table S4: Foods in conformity with the nutrition claims regulated by the European Regulation No 1924/2006 and Codex Alimentarius or exceeding the NPMs thresholds for sodium, by group, Table S5: Sodium content in different studies by group.

**Author Contributions:** Conceptualization and coordination, A.B.R.; data collection, M.B.; data analysis, F.B. and A.B.R.; writing and reviewing the manuscript, A.B.R., M.B. and F.B.; data curation, A.B.R. and M.B.; methodology, A.B.R. and M.B. All authors have read and agreed to the published version of the manuscript.

**Funding:** Publication fees were paid with a contract signed by A.B. Ropero and M. Beltrá with the Council of Ibi. The aim of this contract was to improve eating habits among pre-school and primary school students in the city.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Not applicable.

**Acknowledgments:** The authors would like to thank collaborating colleagues and students for their contribution to the BADALI project. Their names are included in https://badali.umh.es/equipobadali (accessed on 28 July 2021).

**Conflicts of Interest:** The authors declare no conflict of interest.
