Salt intake and dietary sources of salt on weekdays and weekend days in Australian adults

Nowson, Caryl, Lim, Karen, Land, Mary-Ann, Webster, Jacqui, Shaw, Jonathan E., Chalmers, John, Flood, Victoria, Woodward, Mark and Grimes, Carley 2018, Salt intake and dietary sources of salt on weekdays and weekend days in Australian adults, Public health nutrition, vol. 21, no. 12, pp. 2174-2182, doi: 10.1017/S1368980017004104.

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Title Salt intake and dietary sources of salt on weekdays and weekend days in Australian adults
Author(s) Nowson, CarylORCID iD for Nowson, Caryl
Lim, Karen
Land, Mary-Ann
Webster, Jacqui
Shaw, Jonathan E.
Chalmers, John
Flood, Victoria
Woodward, Mark
Grimes, CarleyORCID iD for Grimes, Carley
Journal name Public health nutrition
Volume number 21
Issue number 12
Start page 2174
End page 2182
Total pages 9
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2018-08
ISSN 1475-2727
Keyword(s) Australia
Sodium chloride
Urinary sodium
Summary Objective
To assess if there is a difference in salt intake (24 h urine collection and dietary recall) and dietary sources of salt (Na) on weekdays and weekend days.

A cross-sectional study of adults who provided one 24 h urine collection and one telephone-administered 24 h dietary recall.

Community-dwelling adults living in the State of Victoria, Australia.

Adults (n 598) who participated in a health survey (53·5 % women; mean age 57·1 (95 % CI 56·2, 58·1) years).


Mean (95 % CI) salt intake (dietary recall) was 6·8 (6·6, 7·1) g/d and 24 h urinary salt excretion was 8·1 (7·8, 8·3) g/d. Mean dietary and 24 h urinary salt (age-adjusted) were 0·9 (0·1, 1·6) g/d (P=0·024) and 0·8 (0·3, 1·6) g/d (P=0·0017), respectively, higher at weekends compared with weekdays. There was an indication of a greater energy intake at weekends (+0·6 (0·02, 1·2) MJ/d, P=0·06), but no difference in Na density (weekday: 291 (279, 304) mg/MJ; weekend: 304 (281, 327) mg/MJ; P=0·360). Cereals/cereal products and dishes, meat, poultry, milk products and gravy/sauces accounted for 71 % of dietary Na.


Mean salt intake (24 h urine collection) was more than 60 % above the recommended level of 5 g salt/d and 8–14 % more salt was consumed at weekends than on weekdays. Substantial reductions in the Na content of staple foods, processed meat, sauces, mixed dishes (e.g. pasta), convenience and takeaway foods are required to achieve a significant consistent reduction in population salt intake throughout the week.
Language eng
DOI 10.1017/S1368980017004104
Field of Research 11 Medical And Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2018, The Authors
Free to Read? No
Free to Read Start Date 2019-09-01
Persistent URL

Document type: Journal Article
Collection: Centre for Physical Activity and Nutrition Research
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