Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population

Many workers regularly take lunch at a company-provided staff restaurant. This study investigates how salt intake and the associated blood pressure of the working population can be reduced by means of measures in relation to promoting health within the workplace. This is done by gradually optimising the salt content in the food offered by the staff restaurants of voluntarily participating companies over the course of one year. During the same period, the kitchen staff and staff restaurant users are given theoretical information and practical advice on health eating. The purpose of these measures is to motivate the participants in the study and support them in gradually improving their skills, attitudes, and habits in relation to food preparation and consumption. The salt content of the meals offered is investigated in the laboratory. The salt intake, blood pressure, weight, size and health awareness of study participants are also assessed. Finally, the results are compared with those collected from companies that have not changed their staff restaurant offering.