2013
DOI: 10.1016/j.profoo.2013.04.010
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USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods

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Cited by 9 publications
(13 citation statements)
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“…Mean sodium concentrations in enhanced forms of meat (pork, turkey, chicken breast, and dark meat chicken; 231, 181, 172, and 154 mg/100 g, respectively) were significantly ( P , 0.001) higher than their nonenhanced counterparts (49, 113, 45, and 106 mg/100 g, respectively) (37). Similarly, sodium values for 4 very popular types of fish and seafood (cod, pollock, salmon, and shrimp) that we purchased at nationwide retail locations were 2–3 times higher (303, 333, 112, and 566 mg/100 g, respectively) than samples that had not been subjected to typical storage practices (109, 159, 71, and 119 mg/100 g, respectively) (35). …”
Section: Resultsmentioning
confidence: 98%
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“…Mean sodium concentrations in enhanced forms of meat (pork, turkey, chicken breast, and dark meat chicken; 231, 181, 172, and 154 mg/100 g, respectively) were significantly ( P , 0.001) higher than their nonenhanced counterparts (49, 113, 45, and 106 mg/100 g, respectively) (37). Similarly, sodium values for 4 very popular types of fish and seafood (cod, pollock, salmon, and shrimp) that we purchased at nationwide retail locations were 2–3 times higher (303, 333, 112, and 566 mg/100 g, respectively) than samples that had not been subjected to typical storage practices (109, 159, 71, and 119 mg/100 g, respectively) (35). …”
Section: Resultsmentioning
confidence: 98%
“…NDL scientists have conducted analytic studies of frequently consumed seafood samples obtained from retail locations. The analytic results for these samples were compared with those from untreated samples (freshly caught seafood not subjected to typical storage practices on fishing boats) (35). …”
Section: Methodsmentioning
confidence: 99%
“…The sentinel foods include "mainly commercially packaged and restaurant foods, selected based on evaluation of their sodium content, frequency of consumption, and potential for possible reduction in sodium content of the food" 10 . It is hoped that foods falling within these sentinel categories will serve as primary indicators of change in sodium content of foods.…”
Section: Methodsmentioning
confidence: 99%
“…Because it would be impossible to perform laboratory analysis of the nutrient composition for every food currently available in the United States, select foods known to be major contributors of sodium in the food supply and to the average diet were identified for the Sentinel Food monitoring program. 6 , 7 A total of 125 “Sentinel Foods” which consist primarily of commercially processed and restaurant foods, were selected for more frequent analysis and monitoring. These Sentinel Foods will serve as indicators for assessment of changes in the sodium content within broader categories in the US food supply.…”
Section: Introductionmentioning
confidence: 99%
“…These Sentinel Foods will serve as indicators for assessment of changes in the sodium content within broader categories in the US food supply. 6 , 7 The USDA’s National Nutrient Database for Standard Reference (SR), is a publically available database of nutritional composition for over 8,600 foods and the Sentinel Foods are part of SR. 8…”
Section: Introductionmentioning
confidence: 99%