Sodium intake trends and food choices

Abstract

Since 1980 General Mills Inc has regularly conducted studies of the mean daily intake of 25 nutrients from nationally representative samples of 4000 American households (approximately 10,000 individuals). This paper examines trends in sodium consumption derived from these studies. Calculated estimates of both discretionary and nondiscretionary intake indicate that overall sodium consumption has declined since the early 1980s. Shifts in food sources of sodium have occurred over the 10-y study period, with the greatest amounts of sodium coming from meats and mixed dishes. Greater interest in the sodium content of the diet is predicted because of the daily value listing on the new food label and the National Heart, Lung and Blood Institute's campaign to reduce sodium intake. Until an acceptable alternative for the salty taste from sodium chloride is available, offering reduced-sodium alternatives and gradually reducing the sodium content of existing products appears to be the food industry's best approach to meet consumers' concerns about sodium.

Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

“…There is a progressive concern about sodium (Na) intake, which was about 3.174 Â 10 À3 kg/d in the USA (Engstrom, Tobelmann, & Alberson, 1997), clearly above the recommended daily intake of 2.5 Â 10 À3 kg/d (Code of Federal Regulations, 2003). The consumers' concern has elevated low Na to a status equal to that of low fat, carbohydrates and sugars and demands new, low Na products (Market Research, 2004).…”

Twenty‐Two‐Year Population Trends in Sodium and Potassium Consumption: The Minnesota Heart Survey

“…Several other US‐based studies of sodium, but not potassium, trends have been published. A national dietary survey conducted by General Mills suggested a small decline in overall mean sodium consumption between 1980–1982 and 1990–1992 because of estimated decreases in discretionary sodium consumption from salt added in cooking and at the table, whereas sodium from foods increased over the same period, particularly among women . As in MHS and NHANES data, mean daily sodium intake exceeded recommended levels, decreasing from 4047 to 3174 mg in 1990–1992.…”

“…Data available to evaluate long‐term trends in sodium and potassium intake in the United States population over the last several decades are limited, and findings across studies are inconsistent . Furthermore, population‐representative data are scant, and dietary assessment from national surveillance has not been completely consistent.…”

Salt content labelling of foods in supermarkets in Finland

“…Increasing the availability of lightly salted alternatives to many packaged foods provide consumers with the food choices they need to control their salt intake without greatly changing their eating habits. Another strategy would be to gradually reduce the salt content in existing products (Engstrom et al 1997). The salt content of many foods has been reduced during the last 10 years (Pietinen 1996) but not far enough, as was pointed out at the Finnish National Heart Health Consensus Conference in 1997 (Consensus conference 1998).…”