Dataset Information

Nutritional impact of sodium reduction strategies on sodium intake from processed foods.

ABSTRACT:

Background/objectives

Sodium intake in the Netherlands is substantially above the recommended intake of 2400?mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially processed foods toward the technologically feasible minimum level or alteration of consumers' behavior on sodium intake in the Netherlands.

Subjects/methods

Data from the Dutch National Food Consumption Survey (2007-2010) and the Food Composition Table (2011) were used to estimate the current sodium intake. In the first scenario, levels in processed foods were reduced toward their technologically feasible minimum level (sodium reduction in processed foods scenario). The minimum feasible levels were based on literature searches or expert judgment. In the second scenario, foods consumed were divided into similar food (sub)groups. Subsequently, foods were replaced by low-sodium alternatives (substitution of processed foods scenario). Sodium intake from foods was calculated based on the mean of two observation days for the current food consumption pattern and the scenarios.

Results

Sodium levels of processed foods could be reduced in most food groups by 50%, and this may reduce median sodium intake from foods by 38% (from 3042 to 1886?mg/day in adult men). Substitution of foods may reduce sodium intake by 47% (from 3042 to 1627?mg/day in adult men), owing to many low-sodium alternatives within food groups.

Conclusions

In the Netherlands, reduction of sodium intake by modification of food composition or by alteration of behavior may substantially reduce the median sodium intake from foods below the recommended sodium intake.

SUBMITTER: Hendriksen MA

PROVIDER: S-EPMC4493647 | biostudies-literature | 2015 Jul

REPOSITORIES: biostudies-literature

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Publications

Nutritional impact of sodium reduction strategies on sodium intake from processed foods.

Hendriksen M A H MA Verkaik-Kloosterman J J Noort M W MW van Raaij J M A JM

European journal of clinical nutrition 20150318 7

<h4>Background/objectives</h4>Sodium intake in the Netherlands is substantially above the recommended intake of 2400 mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially processed foods toward the technologically feasible minimum level or alteration of consumers' behavior on sodium intake in the Netherlands.<h4>Subjects/methods</h4>Data from the Dutch National Food Consumption Survey (2007-2010) and the Food ...[more]

PMID: 25782426

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Project description:BACKGROUND:Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. OBJECTIVE:The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. DESIGN:We track ?125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. RESULTS:We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. CONCLUSION:This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring.

Dataset Information

Nutritional impact of sodium reduction strategies on sodium intake from processed foods.

Background/objectives

Subjects/methods

Results

Conclusions

Publications

Nutritional impact of sodium reduction strategies on sodium intake from processed foods.

Similar Datasets

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