Findings from a study published in The Lancet Public Health provide the strongest evidence to date that salt warning labels on restaurant menus are perceived by consumers as effective in discouraging selection of high-salt items, prompt greater awareness of salt content when ordering, and significantly reduce the amount of salt actually ordered.
The research, led by Dr Rebecca Evans at the University of Liverpool, is the first of its kind in the UK and included both an online and a real-world randomised controlled trial (RCT), with findings supporting the potential of menu labelling as a scalable public health strategy.
“Our study has found that salt warning labels on menus help people make healthier choices,” said Dr Rebecca Evans, Postdoctoral Researcher in Psychology and lead author. “Given that excess salt intake is a leading cause of diet-related disease, this kind of labelling policy could play a vital role in improving population health.”
This is the first real-world randomised controlled trial globally to evaluate salt labelling in a full-service restaurant environment.
Across both trials, labels were found to be equally effective regardless of age, sex, or education level—suggesting the intervention may be helpful for all and therefore will not exacerbate health inequalities.
“This study demonstrates that even small nudges at the point of purchase can encourage healthier choices,” added Dr. Evans.
Sonia Pombo, Head of Impact and Research at Action on Salt, welcomed the findings:
“This important new study adds to the growing evidence that clear and visible salt warning labels on menus can positively influence consumer choices and reduce salt intake. With excessive salt in out-of-home meals contributing to high blood pressure and thousands of preventable deaths each year, the findings offer a simple but powerful tool for policymakers. Eating out is no longer an occasional indulgence – it’s a routine part of daily life. Yet many meals are loaded with salt, often without our knowledge or consent. If we’re serious about protecting public health and saving lives, salt reduction must be front and centre of the UK’s food policy agenda.”
