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

Autor: Marieke A H Hendriksen, J.M.A. van Raaij, J. Verkaik-Kloosterman, Martijn W.J. Noort
Rok vydání: 2015
Předmět:
Male
Food processing
Food Handling
choice questionnaire
Medicine (miscellaneous)
Nutrition Policy
Food group
Nutritional status
Life
Risk Factors
Food intake
Food
Preserved
Medicine
Food science
Child
Sodium reduction
Human Nutrition & Health
Netherlands
Nutrition and Dietetics
Humane Voeding & Gezondheid
digestive
oral
and skin physiology
Food composition data
Diet
Sodium-Restricted
Nutrition Surveys
Health survey
Nutritional assessment
Food Analysis
Normal human
Cardiovascular Diseases
Human experiment
Original Article
Female
Food composition
Nutritive Value
Healthy Living
Sodium intake
Human
Recommended Intake
Adult
Sodium balance
Adolescent
Nutritional requirement
Nutritional value
Sodium
bread
chemistry.chemical_element
FI - Functional Ingredients
Humans
Food and Nutrition
consumption
salt reduction
VLAG
Nutrition
Aged
Global Nutrition
Wereldvoeding
Processed food
business.industry
Sodium
Dietary
Sex difference
chemistry
Food
Fast Foods
Patient Compliance
ELSS - Earth
Life and Social Sciences
Caloric intake
business
Controlled study
Zdroj: European Journal of Clinical Nutrition, 7, 69, 805-810
European Journal of Clinical Nutrition 69 (2015)
European Journal of Clinical Nutrition, 69, 805-810
European Journal of Clinical Nutrition
ISSN: 1476-5640
0954-3007
DOI: 10.1038/ejcn.2015.15
Popis: 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.
Databáze: OpenAIRE
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