Dietary Sodium and Potassium Intake: Data from the Mexican National Health and Nutrition Survey 2016

Abstract

Population studies have demonstrated an association between sodium and potassium intake and blood pressure levels and lipids. The aim of this study was to describe the dietary intake and contribution of sodium and potassium to the Mexican diet, and to describe its association with nutrition status and clinical characteristics. We analyzed a national survey with 4219 participants. Dietary information was obtained with a 24-h recall. Foods and beverages were classified according to level of processing. The mean intake (mg/d) of Na was 1512 in preschool children, 2844 in school-age children, 3743 in adolescents, and 3132 in adults. The mean intake (mg/d) of K was 1616 in preschool children, 2256 in school-age children, 2967 in adolescents, and 3401 in adults. Processed and ultra-processed foods (UPF) contribute 49% of Na intake in preschool children, 50% in school-age children, 47% in adolescents, and 39% in adults. Adults with high Na intake had lower serum concentrations of cholesterol, HDL-c, and LDL-c. A significant proportion of the Mexican population has a high intake of Na (64–82%) and low K (58–73%). Strategies to reduce Na and increase K intake need to reduce the possibility of having high BP and serum lipid disturbances.

Processed and ultra-processed foods consumption in adults and its relationship with quality of life and quality of sleep

“…Regarding the frequency of consumption of processed and UPF, taking into account the critical nutrients of the NOVA classification and the PAHO criteria, the consumption of foods with a high sodium content was moderate to high in 61% of the population, a proportion that exceeds the 8% found in the study by Vázquez et al [30]. In another study conducted by Vargas-Meza et al [31] in a sample of 1,356 Mexican adults regarding sodium intake from foods that were mostly ultra-processed, they showed a daily consumption of 3,132 mg/day, a figure that far exceeds the established intake limit, thus demonstrating that these types of foods are the main source of this critical nutrient. One of the main sodium sources is processed and UPF, which provides almost half of the daily amount allowed by the World Health Organization (WHO) in adults that must be less than 2 g/day.…”

Modelling the impact of sodium intake on cardiovascular disease mortality in Mexico

“…In Mexico, the main dietary sources of sodium are processed and ultra-processed products, which contribute between 39 and 50% of total sodium consumption [ 36 ]. The purchases of these foods have increased in the Mexican population during recent decades [ 54 ], therefore strategies to mitigate the problem, such as promoting food reformulation, restricting sales and publicity of high sodium foods and other initiatives should be considered.…”

“…Sodium intake was based on a previous study that used information from the National Health and Nutrition Survey 2016 (ENSANUT 2016) [ 36 ]. This study estimated mean sodium intake by population groups from 24-hour food recall questionnaires using the Mexican Food Database [ 36 ].…”

“…Sodium intake was based on a previous study that used information from the National Health and Nutrition Survey 2016 (ENSANUT 2016) [ 36 ]. This study estimated mean sodium intake by population groups from 24-hour food recall questionnaires using the Mexican Food Database [ 36 ]. Information on CVD related deaths was obtained from the General Management of Health Information (DGIS, by its Spanish acronym) of the Mexican Ministry of Health for the year 2019 [ 37 ].…”

Estimation of Sodium Availability and Food Sources from 2018 to 2019 and Its Trends during the 2004–2019 Period in Costa Rica

“…These results agree with the trends reported in Brazil [ 15 ], where table salt and salt-based condiments are the main sodium source (74.4%). In Mexico, processed and UP foods have become one of the main dietary sources, providing between 39% and 50% of the sodium intake, followed by table salt (36%) [ 56 ]. Strong associations between UP food consumption and HBP have been shown [ 12 , 57 , 58 , 59 , 60 ], which is why promoting unified policies that impact the reduction of the consumption of these foods and encourage a healthier diet is urgent [ 61 ].…”