Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women

@article{Keogh2012FoodsCT,
  title={Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women},
  author={Jennifer B. Keogh and Kylie Lange and Rebecca Hogarth and Peter M. Clifton},
  journal={Public Health Nutrition},
  year={2012},
  volume={16},
  pages={1837 - 1842}
}
Abstract Objectives To identify food sources of Na in a group of community-dwelling women in Adelaide, South Australia. A secondary aim was to measure Na excretion in this group. Design Survey. Setting Community setting, Adelaide, South Australia. Subjects Seventy healthy women (mean age 48·6 (sd 8·1) years, mean BMI 28·6 (sd 6·3) kg/m2) living in metropolitan Adelaide, South Australia and participating in a validation study of an FFQ. Dietary intake was derived from two 4 d weighed food… 
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There is no indication over this 3-year period that national salt reduction initiatives targeting the food supply have resulted in a population reduction in salt intake, and more concerted efforts are required to reduce the salt content of manufactured foods, together with a consumer education campaign targeting the use of discretionary salt.
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High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure, and the food industry should work towards reformulating products with high sodium content, especially bread and other bakery products.
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Taking into account the Na content and frequency of consumption, potato dishes, filled rolls, hamburgers and battered fish contributed substantially to Na intake for fast-food consumers in New Zealand.
Sodium Intakes of US Children and Adults from Foods and Beverages by Location of Origin and by Specific Food Source
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Sodium intakes of 22,852 persons in the National Health and Nutrition Examination Surveys were examined by specific food source and by food location of origin and most sodium came from foods purchased in stores.
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Dietary sodium to potassium (Na: K) ratios above 2 mmol/mmol were positively associated with increasing BP with age and population-based interventions to reduce salt intake and increase K consumption are needed.
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The main results of the study indicates that a higher score of this short questionnaire is distinctive of habitual high salt consumption in hypertensive patients.
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It is shown that a combination of 12-month food sales data provided by food retailers covering the majority of the national market and a comprehensive food composition database compiled using food labelling data represent a robust and cost-effective approach to assessing the sales-weighted average sodium content of prepacked foods.
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A systematic review of studies conducted in 34 countries between 1975 and 2018 found that bread products, cereal and grains, meat products, and dairy products were the major contributors to dietary salt intake in most populations.
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