Effect of the reduction of sodium content of processed food on sodium intake in Brazil: the National Dietary Survey, 2008‐2009 (130.8)

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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Identification of Foods To Monitor The Sodium Content of Processed Foods for Developing a Sodium Reduction Program in The Philippines

10.21203/rs.3.rs-903177/v2 ◽

2021 ◽

Author(s):

Maria Sofia Amarra ◽

Mario Capanzana ◽

Glen Gironella ◽

Francisco de los Reyes

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

The Philippines ◽

Income Quintile ◽

Processed Foods ◽

Processed Food ◽

Sodium Reduction ◽

Minimally Processed ◽

Urban Rural ◽

Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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Blood Pressure and Intra-Erythrocyte Sodium during Normal and High Salt Intake in Middle-Aged Men: Relationship to Family History of Hypertension, and Neurogenic and Hormonal Variables

Clinical Science ◽

10.1042/cs0660427 ◽

1984 ◽

Vol 66 (4) ◽

pp. 427-433 ◽

Cited By ~ 8

Author(s):

Ottar Gudmundsson ◽

Hans Herlitz ◽

Olof Jonsson ◽

Thomas Hedner ◽

Ove Andersson ◽

...

Keyword(s):

Blood Pressure ◽

Family History ◽

Salt Intake ◽

Sodium Intake ◽

Positive Family History ◽

Sodium Content ◽

High Salt Intake ◽

History Of ◽

Family History Of Hypertension ◽

Erythrocyte Sodium

1. During 4 weeks 37 normotensive 50-year-old men identified by screening in a random population sample were given 12 g of NaCl daily, in addition to their usual dietary sodium intake. Blood pressure, heart rate, weight, urinary excretion of sodium, potassium and catecholamines, plasma aldosterone and noradrenaline and intra-erythrocyte sodium content were determined on normal and increased salt intake. The subjects were divided into those with a positive family history of hypertension (n = 11) and those without such a history (n = 26). 2. Systolic blood pressure and weight increased significantly irrespective of a positive family history of hypertension. 3. On normal salt intake intra-erythrocyte sodium content was significantly higher in those with a positive family history of hypertension. During high salt intake intra-erythrocyte sodium content decreased significantly in that group and the difference between the hereditary subgroups was no longer significant. 4. In the whole group urinary excretion of noradrenaline, adrenaline and dopamine increased whereas plasma aldosterone decreased during the increased salt intake. 5. Thus, in contrast to some earlier studies performed in young subjects, our results indicate that moderately increased sodium intake acts as a pressor agent in normotensive middle-aged men whether there was a positive family history of hypertension or not. We confirm that men with positive family history of hypertension have an increased intra-erythrocyte sodium content, and that an increase in salt intake seems to increase overall sympathetic activity.

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Basal Activity of the Natriuretic Factor Extracted from the Rat Kidney as a Function of the Diet and its Role in the Regulation of the Acute Sodium Balance

Clinical Science ◽

10.1042/cs0580385 ◽

1980 ◽

Vol 58 (5) ◽

pp. 385-391 ◽

Cited By ~ 11

Author(s):

F. Louis ◽

H. Favre

Keyword(s):

Sodium Intake ◽

Rat Kidney ◽

Extracellular Volume ◽

Gel Filtration ◽

Kidney Tissue ◽

Weight Fraction ◽

Sodium Content ◽

Sodium Balance ◽

Low Molecular Weight ◽

Extracellular Volume Expansion

1. The effect of the sodium content of the diet on the natriuretic activity of an extract from the kidneys was studied in non-expanded and volume-expanded rats. 2. The kidney tissue was homogenized and the supernatant fractionated by gel filtration on Sephadex G-25. A single low-molecular-weight fraction eluted after the salt possessed the natriuretic activity and was tested on a rat bioassay. 3. The natriuretic activity of the fraction obtained from the kidneys of non-expanded rats was related to the sodium intake. 4. After an acute extracellular volume expansion, the natriuretic activity obtained from the fraction extracted from the kidneys was much greater than before expansion and was related to the dietary intake of sodium.

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Change in Salt Intake Affects Blood Pressure of Chimpanzees

Circulation ◽

10.1161/circulationaha.106.675579 ◽

2007 ◽

Vol 116 (14) ◽

pp. 1563-1568 ◽

Cited By ~ 78

Author(s):

Paul Elliott ◽

Lesley L. Walker ◽

Mark P. Little ◽

John R. Blair-West ◽

Robert E. Shade ◽

...

Keyword(s):

Blood Pressure ◽

Confidence Interval ◽

Human Population ◽

Salt Intake ◽

Homo Sapiens ◽

Sodium Intake ◽

Systolic Pressure ◽

Sodium Content ◽

Standard Diet ◽

Arterial Blood

Background— Addition of up to 15.0 g/d salt to the diet of chimpanzees caused large rises in blood pressure, which reversed when the added salt was removed. Effects of more modest alterations to sodium intakes in chimpanzees, akin to current efforts to lower sodium intakes in the human population, are unknown. Methods and Results— Sodium intakes were altered among 17 chimpanzees in Franceville, Gabon, and 110 chimpanzees in Bastrop, Tex. In Gabon, chimpanzees had a biscuit diet of constant nutrient composition except that the sodium content was changed episodically over 3 years from 75 to 35 to 120 mmol/d. In Bastrop, animals were divided into 2 groups; 1 group continued on the standard diet of 250 mmol/d sodium for 2 years, and sodium intake was halved for the other group. Lower sodium intake was associated with lower systolic, diastolic, and mean arterial blood pressures in Gabon (2-tailed P <0.001, unadjusted and adjusted for age, sex, and baseline weight) and Bastrop ( P <0.01, unadjusted; P =0.08 to 0.10, adjusted), with no threshold down to 35 mmol/d sodium. For systolic pressure, estimates were −12.7 mm Hg (95% confidence interval, −16.9 to −8.5, adjusted) per 100 mmol/d lower sodium in Gabon and −10.9 mm Hg (95% confidence interval, −18.9 to −2.9, unadjusted) and −5.7 mm Hg (95% confidence interval, −12.2 to 0.7, adjusted) for sodium intake lower by 122 mmol/d in Bastrop. Baseline systolic pressures higher by 10 mm Hg were associated with larger falls in systolic pressure by 4.3/2.9 mm Hg in Gabon/Bastrop per 100 mmol/d lower sodium. Conclusions— These findings from an essentially single-variable experiment in the species closest to Homo sapiens with high intakes of calcium and potassium support intensified public health efforts to lower sodium intake in the human population.

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Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽

10.3390/nu10111686 ◽

2018 ◽

Vol 10 (11) ◽

pp. 1686 ◽

Cited By ~ 5

Author(s):

Emalie Sparks ◽

Clare Farrand ◽

Joseph Santos ◽

Briar McKenzie ◽

Kathy Trieu ◽

...

Keyword(s):

Sodium Intake ◽

Meat Products ◽

Monitoring And Evaluation ◽

Sodium Content ◽

World Health ◽

Processed Meat ◽

High Sodium ◽

Processed Meats ◽

Health Organization ◽

Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

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Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia

Vojnosanitetski pregled ◽

10.2298/vsp141010063j ◽

2016 ◽

Vol 73 (7) ◽

pp. 651-656 ◽

Cited By ~ 7

Author(s):

Jelena Jovicic-Bata ◽

Maja Grujicic ◽

Slavica Radjen ◽

Budimka Novakovic

Keyword(s):

Undergraduate Students ◽

Sodium Intake ◽

Sodium Content ◽

Bakery Products ◽

Food Groups ◽

High Sodium ◽

Dietary Recall ◽

Novi Sad ◽

The University ◽

Total Sodium

Background/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated. Results. The mean estimated sodium intake of the students was 3,938.5 ? 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake. Conclusion. High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.

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Sodium Intake of Infants in the United States

PEDIATRICS ◽

10.1542/peds.68.3.444 ◽

1981 ◽

Vol 68 (3) ◽

pp. 444-445

Author(s):

Lewis A. Barness ◽

Peter R. Dallman ◽

Homer Anderson ◽

Platon Jack Collipp ◽

Buford L. Nichols ◽

...

Keyword(s):

Animal Studies ◽

Salt Intake ◽

Sodium Intake ◽

Monosodium Glutamate ◽

Later Life ◽

The United States ◽

Sodium Content ◽

Etiologic Factor ◽

National Academy Of Sciences ◽

Infant Foods

Since 1963 there has been public concern that prepared infant foods might be providing more sodium than was needed for normal infants.1 The suggestion that salt intake is an etiologic factor in the development of hypertension in adults rests largely on epidemiologic evidence and animal studies. Additional factors of genetic and nutritional origin play a role in its pathogenesis.2 The hypothesis that the sodium content of infant foods contributes toward hypertension in later life has not been confirmed in two areas. (1) Infant foods, even with salt added, have not been shown to contribute as much sodium to the diet as whole milk or table foods. (2) Studies of infants fed diets that were either high or low in sodium (9.25 mEq/100 kcal vs 1.93 mEq/100 kcal) from ages 3 to 8 months showed no correlation between salt intake during infancy and blood pressure at 1 and 8 years of age.3 The Subcommittee on Safety and Suitability of Monosodium Glutamate and Other Substances in Baby Foods, Food Protection Committee, Food and Nutrition Board, National Academy of Sciences,4 observed in 1970 that, between the fourth and 12th months of life, the introduction of supplemented foods and cow's milk increased the intake of sodium to approximately 5 mEq/100 kcal/day. Some of this sodium came from prepared infant foods. It was recommended that the manufacturers of infant foods add no more than 0.25% salt to foods requiring this in their formulation. This recommendation was implemented. The Committee on Nutrition observed in 1974 that this reduction in added salt had decreased the sodium intake only of infants less than 8 months old.2

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Sodium reduction in butter using microparticulated salt

British Food Journal ◽

10.1108/bfj-02-2019-0113 ◽

2019 ◽

Vol 121 (4) ◽

pp. 874-881 ◽

Cited By ~ 1

Author(s):

Daniela da Costa de Oliveira ◽

Amanda Cristina Cristina Andrade ◽

Jéssica Guimarães ◽

Jéssica Ferreira Rodrigues ◽

Mariana Mirelle Pereira Natividade ◽

...

Keyword(s):

Sodium Intake ◽

Scientific Information ◽

Salt Content ◽

Sodium Content ◽

Sodium Reduction ◽

Salt Reduction ◽

Content Type ◽

Significant Difference ◽

Liquid Products ◽

The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

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Hungarian national dietary survey, 2003–2004

Orvosi Hetilap ◽

10.1556/oh.2007.28017 ◽

2007 ◽

Vol 148 (15) ◽

pp. 703-708 ◽

Cited By ~ 12

Author(s):

Lajos Biró ◽

Gábor Zajkás ◽

Erika Greiner ◽

Ildikó Szórád ◽

Anna Varga ◽

...

Keyword(s):

Food Industry ◽

Sodium Intake ◽

Mineral Nutrients ◽

Dietary Survey ◽

Sample Group ◽

National Surveys ◽

Healthy Nutrition ◽

Calcium Phosphorus ◽

Nutrition Intake ◽

Recommended Level

In the course of the 3 rd national nutritional survey data were collected in 2003, and the paper on the energy and nutrition intake of a sample group consisting of 1179 people all aged above 19, was published in the Hungarian Medical Journal (Vol. 146, No. 34, 2005). The present paper focuses on one group of micronutrients, namely the minerals’ intake. The authors evaluated the results mainly in comparison with the data of the two previous Hungarian national surveys, and the international and national recommendations. The average magnesium intake was considered adequate in both sexes, while iron, zinc and copper intakes also met the recommended level in men. On the other hand, the insufficient calcium and the excessive phosphorus intakes, as well as the disproportionate calcium-phosphorus ratio in both sexes are unfavourable facts. The adverse results include insufficient iron, zinc and copper intake in women and the excessive sodium intake in both sexes, as well. The authors emphasize the importance of spreading the principles of healthy nutrition as well as co-operating with the food industry in order to prevent the occurrence of mineral nutrients deficiency.

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