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

journal contribution
posted on 2013-01-01, 00:00 authored by Claire MargerisonClaire Margerison, Lynn RiddellLynn Riddell, Naiyana Wattanapenpaiboon, Caryl NowsonCaryl Nowson
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.

Methods
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).

Results
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).

Conclusion
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.

History

Journal

Nutrition & dietetics

Volume

70

Issue

4

Pagination

294 - 299

Publisher

Wiley-Blackwell Publishing Asia

Location

Richmond, Vic.

ISSN

1446-6368

eISSN

1747-0080

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2013, Wiley-Blackwell Publishing Asia