Baseline and Estimated Trends of Sodium Availability and Food Sources in the Costa Rican Population during 2004–2005 and 2012–2013
| Autor: | Rafael Moreira Claro, Katrina Heredia-Blonval, Branka Legetic, Adriana Blanco-Metzler, María de los Ángeles Montero-Campos, Ivannia Caravaca Rodríguez, Mary R. L’Abbé |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Rural Population
Costa Rica Urban Population Sodium Population population intervention chemistry.chemical_element socioeconomic factors lcsh:TX341-641 Biology World health Article Food group Toxicology Beverages 03 medical and health sciences 0302 clinical medicine salt sodium policy food consumption Latin America Humans 030212 general & internal medicine Food science Sodium Chloride Dietary education Consumption (economics) education.field_of_study Family Characteristics 030505 public health Nutrition and Dietetics business.industry Food composition data Sodium Dietary Nutrition Surveys Diet chemistry Food processing Household income Fast Foods 0305 other medical science business lcsh:Nutrition. Foods and food supply Food Analysis Food Science |
| Zdroj: | Nutrients, Vol 9, Iss 9, p 1020 (2017) Nutrients; Volume 9; Issue 9; Pages: 1020 Nutrients |
| ISSN: | 2072-6643 |
| Popis: | In 2012, Costa Rica launched a program to reduce salt and sodium consumption to prevent cardiovascular disease and associated risk factors, but little was known about the level of sodium consumption or its sources. Our aim was to estimate the magnitude and time trends of sodium consumption (based on food and beverage acquisitions) in Costa Rica. Data from the National Household Income and Expenditure Surveys carried out in 2004–2005 (n = 4231) and 2012–2013 (n = 5705) were used. Records of food purchases for household consumption were converted into sodium and energy using food composition tables. Mean sodium availability (per person/per day and adjusted for a 2000-kcal energy intake) and the contribution of food groups to this availability were estimated for each year. Sodium availability increased in the period from 3.9 to 4.6 g/person/day (p < 0.001). The income level was inversely related to sodium availability. The main sources of sodium in the diet were domestic salt (60%) in addition to processed foods and condiments (with added sodium) (27.4%). Dietary sources of sodium varied within surveys (p < 0.05). Sodium available for consumption in Costa Rican households largely exceeds the World Health Organization-recommended intake levels ( |
| Databáze: | OpenAIRE |
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