Sources of dietary sodium and implications for a statewide salt reduction initiative in Victoria, Australia
File(s)
Accepted version
Author(s)
Type
Journal Article
Abstract
In Victoria, Australia, a statewide salt reduction partnership was launched in 2015. The aim was to measure Na intake, food sources of Na (level of processing, purchase origin) and discretionary salt use in a cross-section of Victorian adults prior to a salt reduction initiative. In 2016/2017, participants completed a 24-h urine collection (n 338) and a subsample completed a 24-h dietary recall (n 142). Participants were aged 41·2 (sd 13·9) years, and 56 % were females. Mean 24-h urinary excretion was 138 (95 % CI 127, 149) mmol/d for Na. Salt equivalent was 8·1 (95 % CI 7·4, 8·7) g/d, equating to about 8·9 (95 % CI 8·1, 9·6) g/d after 10 % adjustment for non-urinary losses. Mean 24-h intake estimated by diet recall was 118 (95 % CI 103, 133) mmol/d for Na (salt 6·9 (95 % CI 6·0, 7·8 g/d)). Leading dietary sources of Na were cereal-based mixed dishes (12 %), English muffins, flat/savoury/sweet breads (9 %), regular breads/rolls (9 %), gravies and savoury sauces (7 %) and processed meats (7 %). Over one-third (38 %) of Na consumed was derived from discretionary foods. Half of all Na consumed came from ultra-processed foods. Dietary Na derived from foods was obtained from retail stores (51 %), restaurants and fast-food/takeaway outlets (28 %) and fresh food markets (9 %). One-third (32 %) of participants reported adding salt at the table and 61 % added salt whilst cooking. This study revealed that salt intake was above recommended levels with diverse sources of intake. Results from this study suggest a multi-faceted salt reduction strategy focusing on the retail sector, and food reformulation would most likely benefit Victorians and has been used to inform the ongoing statewide salt reduction initiative.
Date Issued
2020-05-28
Date Acceptance
2020-01-29
Citation
The British Journal of Nutrition: an international journal of nutritional science, 2020, 123 (10), pp.1165-1175
ISSN
0007-1145
Publisher
Cambridge University Press (CUP)
Start Page
1165
End Page
1175
Journal / Book Title
The British Journal of Nutrition: an international journal of nutritional science
Volume
123
Issue
10
Copyright Statement
© 2020 Cambridge University Press. This paper has been accepted for publication and will appear in a revised form, subsequent to peer-review and/or editorial input by Cambridge University Press.
Identifier
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000523652400009&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
Subjects
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
Salt consumption
Sodium excretion
Dietary recall
Urinary excretion
CVD prevention
Adults
Purchasing origin
ULTRA-PROCESSED FOODS
GLOBAL BURDEN
CONSUMPTION
POTASSIUM
PRODUCTS
DISEASE
EXCRETION
OBESITY
HEALTH
TRENDS
Publication Status
Published
Date Publish Online
2020-01-29