Impact of food choice on sodium intake patterns from multiple NHANES surveys

Dong, Zefeng; Gao, Zhifeng; McFadden, Brandon R.

doi:10.1016/j.appet.2016.11.033

Cited by 1 publication

(2 citation statements)

References 23 publications

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“…Some of these seasonings were coded as soya sauce or soyabean paste prior to the revision. Salt intake from dressings has also been reported to increase over time in the USA (18) . Similarly, salt intake from dressings increased in men aged < 60 years, although this trend was not observed in women.…”

Section: Discussionmentioning

confidence: 99%

“…Only a few studies have examined trends in the sources of salt/Na intake in the world. For example, data from the 1999-2010 National Health and Nutrition Examination Survey (NHANES) reported a decrease in Na intake from bread and fish and an increase in Na intake from salad dressings (18) . On the other hand, to date, there are no studies examining the time trends in dietary salt from food sources in East Asia, including This study included 120 639 adults aged ≥ 20 years who participated in the NHNS dietary assessment survey.…”

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confidence: 99%

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Trends in dietary salt sources in Japanese adults: data from the 2007–2019 National Health and Nutrition Survey

et al. 2022

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Identifying trends in dietary salt sources is essential for effectively reducing salt/sodium intake. This study aimed to examine the trends in dietary salt sources among Japanese adults using the 2007–2019 National Health and Nutrition Survey data collected from 95,581 adults aged ≥20 years. Dietary intake was estimated using the 1-day household-based dietary record. Foods reported as potential sources of salt intake in Japan and other countries were categorised into 21 groups. Salt intake for each food group was adjusted using the density method based on the energy intake. Trends in dietary salt intake based on food sources by sex and age groups (20–39 years, 40–59 years, and ≥60 years) were analysed using the Joinpoint Regression Program. Salt intake for each age group in both men and women decreased from 2007 (5.3g/4184kJ – 6.4g/4184kJ) to 2019 (4.9g/4184kJ – 5.6g/4184kJ). The major dietary source of salt continued to be seasonings such as soy sauce and soybean paste (approximately 70%). Salt intake from seasonings decreased over time in adults aged ≥40 years but did not change in those aged 20-39 years. Additionally, a decreasing salt intake from unprocessed fish and shellfish and an increasing salt intake from unprocessed meat were observed across all age categories for both sexes. This study demonstrated that a strategy targeting different age groups may be needed to reduce salt consumption from seasonings among the Japanese population. Further studies on salt content in seasonings and continued monitoring of trends in dietary salt sources are required.

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confidence: 99%

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confidence: 99%