Dietary sources and meal distribution of sodium and potassium in a sample of Australian adults

Margerison, Claire, Riddell, Lynnett J, Wattanapenpaiboon, Naiyana and Nowson, Caryl A. 2013, Dietary sources and meal distribution of sodium and potassium in a sample of Australian adults, Nutrition & dietetics, vol. 70, no. 4, pp. 294-299, doi: 10.1111/1747-0080.12045.

Attached Files
Name Description MIMEType Size Downloads

Title Dietary sources and meal distribution of sodium and potassium in a sample of Australian adults
Author(s) Margerison, ClaireORCID iD for Margerison, Claire
Riddell, Lynnett JORCID iD for Riddell, Lynnett J
Wattanapenpaiboon, Naiyana
Nowson, Caryl A.ORCID iD for Nowson, Caryl A.
Journal name Nutrition & dietetics
Volume number 70
Issue number 4
Start page 294
End page 299
Total pages 6
Publisher Wiley-Blackwell Publishing Asia
Place of publication Richmond, Vic.
Publication date 2013
ISSN 1446-6368
Keyword(s) dietary potassium
dietary salt
dietary sodium
Summary Aim
Reducing dietary sodium and increasing dietary potassium are recommended to reduce blood pressure. This study aimed to determine the main foods sources of sodium and potassium.

Participants were recruited via advertisements or blood pressure screening sessions. Food sources of sodium and potassium were assessed via 24-hour dietary records in 299 free-living Australian adults (141 male, 158 female; age 54.6(9.5)years; BMI 29.4(3.9)kg/m2).

The mean sodium intake was 118(51)mmol/d (2725(1176)mg/d) and the mean potassium intake was 91(28)mmol/d (3550(1098)mg/d). Breads and cereals provided the majority (38%) of sodium with bread contributing 20%. Vegetable products/dishes contributed most potassium (23%) with potatoes providing 9%. Main meals provided 89% of sodium and 85% of potassium. Lunch and dinner provided similar sodium proportions (34% and 38%, respectively) but more energy was consumed at dinner (26% vs 40%, respectively). Lunch had the highest sodium density of all meals (420 mg/MJ).

A reduction in the salt content of processed foods, particularly bread, is recommended to decrease sodium intake. This reduction in salt content combined with meal specific education focusing on choosing lower sodium foods at lunch in particular, as well as incorporating more fruits and vegetables, could effectively reduce dietary sodium and increase potassium.
Language eng
DOI 10.1111/1747-0080.12045
Field of Research 110201 Cardiology (incl Cardiovascular Diseases)
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2013, Wiley-Blackwell Publishing Asia
Persistent URL

Connect to link resolver
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in TR Web of Science
Scopus Citation Count Cited 3 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 291 Abstract Views, 1 File Downloads  -  Detailed Statistics
Created: Thu, 17 Oct 2013, 14:36:24 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact