Study Reveals Impact of Salt Warnings on Restaurant Menu Choices

In a groundbreaking study published on July 28, 2025, in The Lancet Public Health, researchers from the University of Liverpool found that salt warning labels on restaurant menus can significantly encourage consumers to make healthier dietary choices. This study represents the first real-world randomized controlled trial globally that evaluates the effectiveness of salt labeling in a full-service restaurant setting. The research was led by Dr. Rebecca Evans, a prominent figure in public health research.

The study's methodology involved two trials: an online survey with 2,391 UK adults and a real-world trial conducted at a restaurant in Liverpool with 454 participants. In both trials, participants were presented with menus displaying warnings for dishes that exceeded 50% of the recommended daily salt limit of 6 grams. The results indicated that the presence of these warnings led to a reduction in the amount of salt ordered by 0.26 grams per meal in the online survey and by 0.54 grams per meal in the restaurant setting.

Dr. Evans stated, "Our study has found that salt warning labels on menus help people make healthier choices. Given that excess salt intake is a leading cause of diet-related disease, this kind of labeling policy could play a vital role in improving population health. This study demonstrates that even small nudges at the point of purchase can encourage healthier choices." This emphasizes the potential of simple labeling strategies in public health initiatives.

Sonia Pombo, a representative from Action on Salt, highlighted the study's significance: "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. 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 center of the UK’s food policy agenda."

The findings of this research have sparked discussions among health officials and policymakers regarding the implementation of such labeling practices across the UK. According to the UK National Health Service, excessive salt consumption is linked to increased risks of hypertension, cardiovascular diseases, and other serious health issues.

The study adds to a growing body of literature advocating for clearer food labeling to promote healthier eating habits. Previous research, such as a 2021 study published in the Journal of Nutrition, has indicated that consumers often underestimate the salt content in restaurant meals, which can lead to unintentional overconsumption.

As the debate over food labeling continues, experts argue that consumer awareness is paramount. Dr. Mark Thompson, Professor of Nutrition at the University of Cambridge, commented, "These findings are crucial as they suggest that informed consumers are more likely to make healthier choices. However, the challenge remains in ensuring that such labeling is standardized and recognized across all dining establishments."

The implications of this study extend beyond individual health choices; they raise essential questions about the role of restaurants and the food industry in public health. As policymakers consider the integration of salt warning labels into restaurant menus, the potential for these measures to contribute to a significant reduction in salt intake—and subsequent health improvements—cannot be overlooked.

In conclusion, the Liverpool study underscores the importance of practical strategies in public health nutritional policy. As more research emerges, the potential for effective labeling practices to reshape consumer behavior and improve health outcomes seems promising. Future studies will be critical in determining the long-term effects of such initiatives on public health and dietary habits.