Review of national nutrition standards with salt-related criteria for publicly funded institutions around the world.

"Declaration of interest. J.W. is the Director of the WHO Collaborating Centre on Population Salt Reduction."

"Funding. E.R. is supported by a University of New South Wales University Postgraduate Award (no. 00889665) and The George Institute Top-Up. J.A.S. is supported by a National Health and Medical Research Council (NHMRC) postgraduate scholarship (no. 1168948). K.T. is supported by an NHMRC Early Career Fellowship (no. 1161597) and a Postdoctoral Fellowship (no. 102140) from the National Heart Foundation of Australia. A.J. is funded by an Australian Government NHMRC Investigator Grant (no. 1196831). C.N.M. receives funding from the Health Research Council of New Zealand (programme grants 18/672 and 16/443), the Healthier Lives He Oranga Hauora National Science Challenge, the NHMRC Centre of Research Excellence (CRE) on food policy interventions to reduce salt (no. 1117300), and the NHMRC CRE on food retail environments for health (no. 1152968). J.W. is supported by a National Heart Foundation Future Leaders Fellowship (no. 102039) and receives additional funding for work on salt reduction from the NHRMC, the Victorian Health Promotion Foundation, Vital Strategies, and the World Health Organization."

"This review is a secondary analysis of a larger systematic review that aimed to identify all national salt-reduction initiatives worldwide, including food reformulation, consumer education, front-of-pack labeling, salt taxation, and interventions in publicly funded institutions. The protocol for the main review was registered with PROSPERO (registration number CRD42019133145). Ethical approval was received from the University of New South Wales Human Research Ethics Committee (HC190243)."