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

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 and Incidence of Diabetes Complications in Elderly Patients with Type 2 Diabetes—Analysis of Data from the Japanese Elderly Diabetes Intervention Study (J-EDIT)

Nutrients ◽

10.3390/nu13020689 ◽

2021 ◽

Vol 13 (2) ◽

pp. 689

Author(s):

Chika Horikawa ◽

Rei Aida ◽

Shiro Tanaka ◽

Chiemi Kamada ◽

Sachiko Tanaka ◽

...

Keyword(s):

Type 2 Diabetes ◽

Diabetic Retinopathy ◽

Elderly Patients ◽

Diabetes Complications ◽

Vegetable Intake ◽

Sodium Intake ◽

Food Groups ◽

High Sodium ◽

Increased Risk

This study investigates the associations between sodium intake and diabetes complications in a nationwide cohort of elderly Japanese patients with type 2 diabetes aged 65–85. Data from 912 individuals regarding their dietary intake at baseline is analyzed and assessed by the Food Frequency Questionnaire based on food groups. Primary outcomes are times to diabetic retinopathy, overt nephropathy, cardiovascular disease (CVD), and all-cause mortality during six years. We find that mean sodium intake in quartiles ranges from 2.5 g to 5.9 g/day. After adjustment for confounders, no significant associations are observed between sodium intake quartiles and incidence of diabetes complications and mortality, except for a significant trend for an increased risk of diabetic retinopathy (p = 0.039). Among patients whose vegetable intake was less than the average of 268.7 g, hazard ratios (HRs) for diabetic retinopathy in patients in the second, third, and fourth quartiles of sodium intake compared with the first quartile were 0.87 (95% CI, 0.31–2.41), 2.61 (1.00–6.83), and 3.70 (1.37–10.02), respectively. Findings indicate that high sodium intake under conditions of low vegetable intake is associated with an elevated incidence of diabetic retinopathy in elderly patients with type 2 diabetes.

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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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Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽

10.3390/nu11071474 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1474

Author(s):

Lorena Allemandi ◽

Maria Victoria Tiscornia ◽

Leila Guarnieri ◽

Luciana Castronuovo ◽

Enrique Martins

Keyword(s):

Sodium Intake ◽

Food Products ◽

Sodium Content ◽

Processed Foods ◽

Food Groups ◽

Sodium Reduction ◽

Fish Products ◽

Health Objectives ◽

High Median ◽

Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

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Development of Toscana sausage with lemon flavor and sodium reduction

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v7n3.3483 ◽

2016 ◽

Vol 7 (3) ◽

pp. 1

Author(s):

Celso De Souza Cardoso ◽

Cristiane Vanessa Quandt-Berlanda ◽

Eder Adriano Cavali Stolberg ◽

Naieli Mücke ◽

Daneysa Lahis Kalschne ◽

...

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

Partial Substitution ◽

Sodium Reduction ◽

High Sodium ◽

Physico Chemical ◽

Residual Nitrite ◽

Microbiological Criteria ◽

Scale Test ◽

Hedonic Scale

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

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Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland

Public Health Nutrition ◽

10.1017/s1368980007000249 ◽

2008 ◽

Vol 11 (4) ◽

pp. 335-340 ◽

Cited By ~ 91

Author(s):

Pirjo Pietinen ◽

Liisa M Valsta ◽

Tero Hirvonen ◽

Harri Sinkko

Keyword(s):

Salt Intake ◽

Sodium Intake ◽

Adult Population ◽

Salt Content ◽

Sodium Content ◽

Food Composition ◽

Processed Meat ◽

Food Groups ◽

Public Health Importance ◽

The Impact

AbstractObjectiveTo estimate the impact of choosing food products labelled either as low or high in salt on salt intake in the Finnish adult population.Setting and subjectsThe National FINDIET 2002 survey with 48-hour recalls from 2007 subjects aged 25–64 years. Sodium intake was calculated based on the Fineli® food composition database including the sodium content of natural and processed foods as well as the salt content of recipes. The distribution of salt intake was calculated in different ways: the present situation; assuming that all breads, cheeses, processed meat and fish, breakfast cereals and fat spreads consumed would be either ‘lightly salted’ or ‘heavily salted’ based on the current labelling practice; and, in addition, assuming that all foods would be prepared with 50% less or more salt.ResultsExcluding underreporters, the mean salt intake would be reduced by 1.8 g in men and by 1.0 g in women if the entire population were to choose lightly salted products and further by 2.5 and 1.8 g, respectively, if also salt used in cooking were halved. Choosing heavily salted products would increase salt intake by 2.1 g in men and by 1.4 g in women. In the worst scenarios, salt intake would be further increased by 2.3 g in men and by 1.6 g in women.ConclusionsThese calculations show that the potential impact of labelling and giving consumers the possibility to choose products with less salt is of public health importance. In addition, strategies to reduce the salt content of all food groups are needed.

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Elaboration of garlic and salt spice with reduced sodium intake

Anais da Academia Brasileira de Ciências ◽

10.1590/0001-3765201420130464 ◽

2014 ◽

Vol 86 (4) ◽

pp. 2065-2075 ◽

Cited By ~ 6

Author(s):

JÉSSICA F. RODRIGUES ◽

GABRIELA JUNQUEIRA ◽

CARLA S. GONÇALVES ◽

JOÃO D.S. CARNEIRO ◽

ANA CARLA M. PINHEIRO ◽

...

Keyword(s):

Sensory Evaluation ◽

Sodium Intake ◽

Monosodium Glutamate ◽

Sodium Content ◽

Strongly Correlated ◽

Sensory Testing ◽

High Sodium ◽

High Sodium Intake ◽

Cooked Rice ◽

Temporal Domain

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

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Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

Acta Veterinaria Brno ◽

10.2754/avb201483030273 ◽

2014 ◽

Vol 83 (3) ◽

pp. 273-277 ◽

Cited By ~ 1

Author(s):

Pavla Steinhauserová ◽

Irena Řehůřková ◽

Jiří Ruprich

Keyword(s):

Czech Republic ◽

Pilot Study ◽

Sodium Intake ◽

Meat Products ◽

Sodium Content ◽

European Countries ◽

Meat Production ◽

Global Public Health ◽

The Czech Republic ◽

High Sodium

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.

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Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project

Nutrients ◽

10.3390/nu13103410 ◽

2021 ◽

Vol 13 (10) ◽

pp. 3410

Author(s):

Marta Beltrá ◽

Fernando Borrás ◽

Ana B. Ropero

Keyword(s):

Sodium Salt ◽

Salt Intake ◽

Sodium Intake ◽

Salt Content ◽

Daily Intake ◽

Food Group ◽

Sodium Content ◽

High Sodium ◽

Low Sodium ◽

Pan American

High sodium/salt intake is a risk factor for Non-Communicable Diseases (NCDs). Excess sodium intake has been associated with high coronary heart disease, stroke and high blood pressure. The sodium daily intake is above the recommendations in the world as well as in Spain. Reducing salt content in processed foods and ready meals is one of the main strategies for reducing sodium intake. The aim of the present work is to characterise the presence of sodium in foods sold in the Spanish market. We also study a possible shift in sodium content in products over the last few years. For this purpose, 3897 products included in the BADALI food database were analysed, classified into 16 groups (G). We found that 93.3% of all foods displayed the sodium/salt content in the nutrition declaration. Meat—processed and derivatives (G8) had the highest mean and median values for sodium content, followed by snacks (G15) and sauces (G14). Only 12.7% of foods were sodium-free (≤ 5 mg/100 g or 100 mL), 32.4% had very low sodium (≤ 40 mg/100 g or 100 mL) and 48.2% were low in sodium (≤ 120 mg/100 g or 100 mL). On the contrary, 47.2% were high in sodium according to the Pan American Health Organisation Nutrient Profile Model (PAHO-NPM), while there were 31.9% according to the Chile-NPM. The agreement between the two NPMs was considered ‘substantial’ (κ = 0.67). When sodium content was compared over the years, no decrease was observed. This analysis was performed in the entire food population, by food group and in matched products. Therefore, more effort should be made by all parties involved in order to decrease the sodium/salt intake in the population.

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Abstract P083: Sodium Content Of Menu And Commissary Provisions In Rural Jail Exceed Heart-healthy Dietary Recommendations

Circulation ◽

10.1161/circ.143.suppl_1.p083 ◽

2021 ◽

Vol 143 (Suppl_1) ◽

Author(s):

Bonnie Kuss ◽

Nanette Lopez ◽

Shakia T Hardy ◽

Ricky L Camplain

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

Dietary Sodium ◽

Dietary Reference Intake ◽

Dietary Analysis ◽

County Jail ◽

Dash Diet ◽

Daily Average ◽

Incarcerated Populations ◽

Total Sodium

Introduction: Incarcerated populations experience nearly two times the risk of Hypertension (HT) and Cardiovascular Disease (CVD) relative to the general population. Incarcerated individuals lack the autonomy to make dietary changes to attenuate these risks. Dietary intake of sodium is considered the most critical and modifiable nutritional determinant to developing HT and CVD. The American Heart Association recommends the cardioprotective Dietary Approaches to Stop Hypertension (DASH) diet which restricts sodium intake to 1500 mg per day, 800 mg less than the recommended Dietary Reference Intake (DRI). Nutrition in jail is obtained through menu provisions and purchasable packaged food and beverage items from the commissary, yet previous research indicating the high sodium content in jail meals has failed to include commissary items in total sodium intake. Hypothesis: We hypothesized that estimated daily sodium in a 7 day cycle menu and commissary items at a county jail exceed DRI and DASH diet recommendations. Methods: A 7 day cycle menu and commissary food list were obtained from a southwest rural county jail, which included 3 daily meals. Commissary items included 4 purchasable, pre-bundled food snack packs. NutriCalc Dietary Analysis software was used to determine sodium content for each meal, and commissary snack pack. Total sodium from the 7 day menu was divided by the number of days (7) to determine a daily average. For snack pack analyses, sodium of each of the 4 snack packs was added to the 7 day menu provisions and divided by 7, individually. All estimates were compared to DRI and DASH recommendations. Results: The sodium content from the menu and commissary significantly exceeded both DRI and DASH recommendations. The daily average sodium from menu provisions was 167% (3847/2300) of the DRI and 256% (3847/1500) of the DASH diet recommendations. Lunch provisions contributed the largest proportion (45%, 12051/26931) of total weekly sodium. When sodium from commissary snack packs was included with the 7 day cycle menu, daily average sodium content ranged from 173 to 292% [(3971/2300) to ( 6712/2300)] of DRI and 265 to 447% [(3970/1500) to (6712/1500)] of DASH diet recommendations. Conclusions: Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations. Commissary items make up a substantial portion of dietary sodium intake within jails. The addition of reduced sodium options to commissary snack packs may help limit sodium intake without restricting what little autonomy incarcerated individuals have over their diet. These alterations may help alleviate HT and CVD burden for incarcerated populations.

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Characterization of salt consumption among hypertensives according to socio-demographic and clinical factors

Revista Latino-Americana de Enfermagem ◽

10.1590/s0104-11692013000500002 ◽

2013 ◽

Vol 21 (5) ◽

pp. 1013-1021 ◽

Cited By ~ 10

Author(s):

Milena Sia Perin ◽

Marilia Estevam Cornelio ◽

Roberta Cunha Matheus Rodrigues ◽

Maria Cecilia Bueno Jayme Gallani

Keyword(s):

Salt Intake ◽

Sodium Intake ◽

Dietary Recall ◽

Clinical Variables ◽

Salt Consumption ◽

Male Sex ◽

The Relationship ◽

Sodium Consumption ◽

Total Sodium

OBJECTIVE: to evaluate the relationship between the behaviors of salt consumption and socio-demographic and clinical variables. METHOD: sodium consumption was evaluated using the methods: self-reporting (considering 3 different behaviors related to salt consumption), 24- hr dietary recall, discretionary salt, food frequency questionnaire, estimation of total sodium intake and 24-hr urinary excretion of sodium (n=108). RESULTS: elevated salt intake according to the different measurements of consumption of the nutrient was associated with the variables: male sex, low level of schooling and monthly income, being Caucasian, and being professionally inactive; and with the clinical variables: elevated Body Mass Index, tensional levels, ventricular hypertrophy and the number of medications used. CONCLUSION: the data obtained shows a heterogenous association between the different behaviors related to salt consumption and the socio-demographic and clinical variables. This data can be used to optimize the directing of educational activities with a view to reducing salt consumption among hypertensives.

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