Lessons from the Field: Guam Salt Reduction Campaign.

To lessen the salt-intake of people in Guam for the prevention of non-communicable diseases (NCD) associated with a high sodium diet, the Racial and Ethnic Approach to Community Health (REACH) program and NCD Consortium of the Guam Bureau of Community Health Services (BCHS) formed strategies that encourage healthier eating behavior. Project stakeholders, like restaurants, food services establishments, and vendors, removed salt products from dine-in tables, including saltshakers, soy sauce, and finadene. Combined programmatic efforts resulted in support by 47 restaurants out of 140 restaurants that were approached for the salt reduction initiative: the removal of saltshakers and other high sodium-containing condiments from tables, made available only upon a customer's request.

Together we can: Collaborative Efforts to Reduce the Cancer Burden on Guam and Save Lives.

Cancer remains the second leading cause of death for Guamanians. Guam Cancer Registry (GCR) for two decades has provided epidemiological and demographic data needed to understand the unique cancer burden in Guam. Cancer data, along with data on behavioral risk factors and screening, have helped public health practitioners to target areas of need in cancer prevention, control, and research for Guam and our Pacific neighbors.

Sodium in Store and Restaurant Food Environments - Guam, 2015.

Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures.

Progress on salt reduction in the Pacific Islands: from strategies to action.

Background: Most populations are consuming too much salt which is the main contributor of high blood pressure, a leading risk factor of cardiovascular disease and stroke. The South Pacific Office of the World Health Organization has been facilitating the development of salt reduction strategies in Pacific Island Countries and areas (PICs). The objective of this analysis was to review progress to date and identify regional actions needed to support PICs and ensure they achieve the global target to reduce population salt intake by 30% by 2025.