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

Abstract

Population studies have demonstrated an association between sodium (Na) and po-tassium (K) intake and levels of blood pressure (BP) and cholesterol. The aim of this study was to describe the dietary intake and distribution of Na and K in Mexicans, and their as-sociation with metabolic risk outcomes. We analyzed a national survey that included 4,219 participants. Dietary information was obtained through a 24-hour recall. Foods and beverages were classified based on the degree of processing. BP and biomarkers in blood and urine were measured. The mean intake (mg/d) of Na was 1512 in pre-schoolchildren, 2844 in schoolchildren, 3743 in adolescents, and 3132 in adults. The mean intake of K was 1616 in pre-schoolchildren, 2256 in schoolchildren, 2967 in adolescents, and 3401 in adults. Processed and ultra-processed foods (UPF) contribute to sodium intake: 49% in preschool and schoolchildren, 47% in adolescents, and 39% in adults. Adults in the fourth quartile of sodium intake had lower serum concentrations of cholesterol (181.4 mg/dL) and HDL-c (35.5 mg/dL). The Mexican population has high Na and low K intakes. There is a relationship between Na sodium consumption and cholesterol, and LDL levels. UPF contributes to almost 40% of the sodium consumed by Mexicans.

Reducing Sodium Consumption in Mexico: A Strategy to Decrease the Morbidity and Mortality of Cardiovascular Diseases

“…Sodium is also found in industrialized foods and beverages or in processed and ultra-processed foods, since it is added to enhance flavor and texture, fix colors, and extend shelf life, among other things ( 16 ). During the last decade, the purchase of processed and ultra-processed foods has increased among the Mexican population ( 17 ), becoming one of the main dietary sources and contributing between 39 and 50% of sodium consumed ( 6 ). Ultra-processed foods that contain high added sodium content include: breads, crackers, processed meats, seasonings, and instant soups ( 18 ).…”

“…However, sodium is not only found in these foods; it is also found in the salt we add in food preparation and in ready-made foods. Due to its use and its importance in the diet, table salt is the second source of sodium in the Mexican diet ( 6 ).…”

“…In Mexico, most of the population consumes sodium in excess, since school children (5–12 years) consume about 2.8 g of sodium/day (7.1 g salt), adolescents (12–18 years) consume 3.7 g of sodium per day (9.4 g salt), while adults (>18 years) consume 3.1 g of sodium per day (7.8 g salt) ( 6 ). In addition, the amount of salt consumed by a large part of the population is still unknown, as well as the adverse health effects of excessive salt intake ( 19 ).…”

“…The World Health Organization (WHO) recommends that sodium consumption does not exceed 2 g per day or 5 g of salt (one teaspoon) ( 5 ). However, the Mexican population, including children, adolescents and adults, exceed what is recommended by this organization ( 6 , 7 ).…”

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

“…Global mean sodium intake is 3.9 g per day (9), and between 3.4 to 4.1 g per day in Latin America (10). In Mexico, sodium intake was estimated to be 3.1 g per day among adults, with 64% of the adult population consuming amounts above the WHO recommendations (11).…”