Sources of sodium, potassium, and energy in the diets of adolescents

Objective: The aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses. Design: Three-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals. Setting: A random cluster sampling design at the level of schools, stratified by province and age, was used. Subjects: A representative sample of 696 Flemish pre-school children aged 2?5-6?5 years was recruited. Results: Mean Na intake was above and mean K intake was largely below the recommendation for children. Bread (22 %) and soup (13 %) were main contributors to Na intake followed by cold meat cuts and other meat products (12 % and 11 %, respectively). Sugared milk drinks, fried potatoes, milk and fruit juices were the main K sources (13 %, 12 %, 11 % and 11 %, respectively

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Sources of sodium, potassium, and energy in the diets of adolescents

Cited by 10 publications

References 11 publications

Comparative assessment of sodium intake from meals and snacks consumed by selected American and British students

Comparative assessment of sodium intake from meals and snacks consumed by selected American and British students

Sources of fat, fatty acids, and cholesterol in the diets of adolescents

Food sources and correlates of sodium and potassium intakes in Flemish pre-school children

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