Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference

Maalouf, Joyce; Cogswell, Mary E.; Yuan, Keming; Martin, Carrie; Gillespie, Cathleen; Ahuja, Jaspreet K.C.; Pehrsson, Pamela R.; Merritt, Robert

doi:10.1016/j.profoo.2015.06.016

Cited by 10 publications

(6 citation statements)

References 15 publications

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“…Similarly, the amount of sodium was equal to 79.4% of the RDA of every Iranian while the results of a study in the United States showed that every 100 g of bread contains 512 mg of sodium, therefore, each American receives 42% of sodium RDA by consuming 165 g of bread per day. 19 Thus, Iranians receive about 2 and 4 times more sodium than Americans and Britons due to higher per capita consumption of bread and higher salt concentration in their bread.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Aalipour

2019

Int J Epidemiol Res

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Background and aims: Bread is considered as one of the important sources of sodium in the Iranian diet and salt is the main source of sodium, which is used to produce bread. The assessment of dietary intake is a reliable method that shows nutritional problems in the community. Therefore, the purpose of this study was to evaluate the intake of salt, sodium, and potassium through bread consumption. Methods: In the present study, 451 samples of different types of bread were tested, sent to the Food Control Laboratory for health control, and the amount of salt, sodium, and potassium was determined by potentiometric and flame-photometric methods, respectively. In addition, the amounts of salt, sodium, and potassium intake were evaluated based on their average concentration in different types of bread and per capita consumption of bread. Finally, the status of salt, sodium, and potassium intake was investigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio and sodium to caloric intake. Results: Based on the results, the concentrations of salt, sodium, and potassium were 1.95%, 769%, and 108% (mg per 100 g of bread), respectively. Furthermore, per capita consumption of bread was 320 g/d and the average intake of salt, sodium, and potassium through bread consumption was 4.03 g, 1588 mg, and 223 mg/d, respectively. Moreover, 79% of sodium RDA was received through bread consumption. In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was 12.07 (mmol/mmol) and 2 mg/calories, respectively. Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more than that of their RDA. Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higher than the permitted limit in these conditions, which provides the basis for the incidence of cardiovascular diseases. Therefore, strong monitoring of bread producing units is necessary.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Aalipour

2019

Int J Epidemiol Res

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“…Although US Food and Drug Administration regulations allow sodium content stated on the Nutrition Facts Panel to deviate from actual content in a product by up to 20%, 41 experts found that the sales-weighted mean sodium content based on nutrition labels agreed closely with analytically assessed values (<10% difference) for most top food sources of sodium. 11,42 Moreover, these validation studies 11,42 indicate that discrepancies primarily occur for products with nutrition label sodium content that is higher than the analytic measurement, potentially because manufacturers have not made costly updates to labels when sodium reduction is within the allowed margin of error. Therefore, our results may underestimate actual sodium reductions.…”

Section: Limitations and Strengthsmentioning

confidence: 99%

Sodium Reduction in US Households’ Packaged Food and Beverage Purchases, 2000 to 2014

2017

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IMPORTANCE Initiatives to reduce sodium in packaged foods have been launched in the United States, yet corresponding changes in the amount of sodium that US households obtain from packaged foods have not been evaluated, to our knowledge. OBJECTIVE To assess 15-year changes in the amount of sodium that US households acquire from packaged food purchases, the sodium content of purchases, and the proportion of households that have purchases with optimal sodium density. DESIGN, SETTING, AND PARTICIPANTS Longitudinal study of US households in the 2000 to 2014 Nielsen Homescan Consumer Panel, a population-based sample of households that used barcode scanners to record all packaged foods purchased throughout the year. Time-varying brand-and product-specific nutrition information was used for 1 490 141 products. MAIN OUTCOMES AND MEASURES Sociodemographic-adjusted changes in mean sodium per capita (mg/d) and sodium content (mg/100 g), overall and for top food group sources of sodium, and the proportion of households that have total purchases with sodium density of 1.1 mg/kcal or less. RESULTS In a nationwide sample of 172 042 US households (754 608 year-level observations), the amount of sodium that households acquired from packaged food and beverage purchases decreased significantly between 2000 and 2014 by 396 mg/d (95% CI, −407 to −385 mg/d) per capita. The sodium content of households' packaged food purchases decreased significantly during this 15-year period by 49 mg/100 g (95% CI, −50 to −48 mg/100 g), a 12.0% decline; decreases began in 2005 and continued through 2014. Moreover, the sodium content of households' purchases decreased significantly for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg/100 g for condiments, sauces, and dips (−114 mg/100 g; 95% CI, −117 to −111 mg/100 g) and salty snacks (−142 mg/100 g; 95% CI, −144 to −141 mg/100 g). However, in all years, less than 2% of US households had packaged food and beverage purchases with sodium density of 1.1 mg/kcal or less. CONCLUSIONS AND RELEVANCE In this nationwide study, significant reductions in sodium from packaged food purchases were achieved in the past 15 years. Nonetheless, most US households had food and beverage purchases with excessive sodium density. Findings suggest that more concerted sodium reduction efforts are needed in the United States.

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“…The nutrient profiles of the dishes consumed by adequate salt consumers present a unique insight into how a dish could be composed based on the official food-based guidelines. Previous studies have mainly focused on individual food items or types of foods that are dietary sources of sodium [ 1 , 15 , 16 ], not as familiar dishes. Some previous studies reported on the nutrient composition of selected dishes [ 17 , 18 ], but the nutrient composition of these dishes is based on recipes, rather than the actual intake.…”

Section: Discussionmentioning

confidence: 99%

Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan

et al. 2021

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Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior.

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Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference

Cited by 10 publications

References 15 publications

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Sodium Reduction in US Households’ Packaged Food and Beverage Purchases, 2000 to 2014

Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan

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