The capacity of non-government organisations to improve the food supply

减少心血管疾病导致的过早死亡是一项卫生优先事项，减少饮食盐对于实现这一目标至关重要。大多数饮食中的盐都存在于加工食品中，非政府组织（ngo）长期以来一直主张少吃盐。很少有人知道为什么有些公司比其他公司卖高盐食品。本研究考虑了非政府组织对食品公司行为的影响和各自的重组策略，并试图找出为什么公司的反应不同。

Reducing premature death from cardiovascular disease is a health priority and reducing dietary salt is vital to achieve this. Most dietary salt is in processed foods and non-government organisations (NGOs) have long advocated for less salty foods. Little is known about why some companies sell very salty foods compared to others. This research considers the influence of NGOs on the behaviour of food companies and the respective reformulation strategies, and seeks to find out why companies respond differently.