Dietary sources and correlates of sodium and potassium intakes in the French general population

Abstract

High sodium and low potassium intakes were widespread in the population. The fact that the main dietary sources of sodium and potassium were, for the most part, not the same demonstrates the feasibility of simultaneously decreasing sodium intake and increasing potassium intake at the individual level [corrected].

Food sources and correlates of sodium and potassium intakes in Flemish pre-school children

“…When comparing the ranking of food groups in the contribution to Na and K intakes with other studies, we observed very similar results. Bread, soup and meat products were the major sources of Na, whereas vegetables (when including potatoes), dairy products and fruit (juices) were the major providers of K, similarly to what has been described in other industrialized populations (23)(24)(25)(26)(27) . Although the contribution from water to total Na intake was not analysed in the previous surveys mentioned, it should be noted that also water can contribute to total Na intake.…”

“…An important finding was the fact that our Na:K intake ratio is less than half that found in French children (26) . This lower ratio is mainly explained by lower Na intake in our Flemish pre-school children.…”

“…The underestimation of Na intake due to the nonassessment of discretionary salt use and the potential bias of dietary records for evaluating the actual intake were less critical for the present analysis whose main objective was to assess the dietary sources and correlates, rather than the absolute intake values of Na and K. Despite these limitations, the reported contributions of Na and K intakes in Flemish pre-school children are very similar to the values described in other industrialized populations (6,26,(39)(40)(41) . Nevertheless it should be noted that the under-representation of low-SES families could have biased our results and might be hiding a possible relationship between SES and Na intake.…”

Predictors of high-energy foods and beverages: a longitudinal study among socio-economically disadvantaged adolescents

“…Since dietary habits and preferences developed in childhood and adolescence may be maintained into adulthood (2,3) , altering diet-related behaviours early in life, such as during adolescence (4,5) , is important for disease prevention. Many high-energy foods and beverages are nutrient-poor and often sources of high levels of saturated fat, sugar and salt (6) , which have been linked to overweight and obesity, dyslipidaemia, hypertension, hyperglycaemia and insulin resistance (7) . Increased intakes of high-energy foods and beverages also tend to displace consumption of more nutritious foods including fruit, vegetables and milk (8,9) , further impacting on health.…”

The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei

“…The World Health Organization recommends that food manufacturers gradually reduce salt content in their products (World Health Organization, 2007). Among dairy products, cheese contributes to about 4% of Na intake in the United Kingdom (Ash and Wilbey, 2010), 9.2% in France (Meneton et al, 2009), and 5% in Australia (National Health and Medical Research Council, 2003). A simple reduction of NaCl without substitution with other salts adversely affects cheese quality (Reddy and Marth, 1991).…”