Dietary sources and sodium intake in a sample of Australian preschool children

Abstract

ObjectivesTo assess dietary sodium intake and the food sources of sodium in a sample of Australian preschool children.DesignCross-sectional.SettingMothers were followed up when children were approximately 3.5 years of age after participating in a cluster randomised controlled trial: the Melbourne Infant Feeding Activity and Nutrition Trial Program.Participants251 Australian children aged 3.5±0.19 (SD) years.Primary and secondary outcome measuresThe average daily sodium intake was determined using three unscheduled 24 h dietary recalls. The contributions of food groups, core, discretionary and processed foods to daily sodium intake were assessed.ResultsThe average sodium intake was 1508±495 (SD) mg/day, (salt equivalent 3.9±1.3 (SD) g/day) and 87% of children exceeded the Australian Upper Level of Intake (UL) for sodium of 1000 mg/day (salt equivalent 2.6 g/day). Main food sources of sodium were cereal/cereal products (25%), milk products (19%), meat, poultry/game (17%) and cereal-based products (15%). Core foods contributed 65%, and discretionary foods 35% of total daily sodium intake, and within the total diet, minimally processed, processed, processed culinary ingredient and ultraprocessed foods contributed 16%, 35%, 1% and 48% of sodium, respectively.ConclusionsWithin this sample, most children exceeded the recommended UL for sodium. Core and ultraprocessed foods were key sources of sodium which suggests that reductions in the sodium content of these foods are required to reduce sodium intake in young children. These data also provide further support for public health campaigns that seek to reduce consumption of energy-dense, nutrient-poor foods.

A novel processed food classification system applied to Australian food composition databases

“…The present study provides an important processed food classification system in Australia that will enable researchers to readily evaluate the dietary intake of population groups with respect to food processing. For example, in a previous study, we applied the NOVA system to determine the contribution of the level of processing to daily sodium intake in a sample of Australian pre-school children and found that ULP foods accounted for 48% of total daily sodium intake compared to either P foods (35%) or MP foods (16%) (31) . These data provided important information on processed food dietary patterns, particularly the contribution of high sodium ULP foods in young Australian children's diets.…”

The Science of Salt: A regularly updated systematic review of the implementation of salt reduction interventions (March–August 2016)

“…This is not surprising since in most high-income countries, bread is the major source of sodium in the diet. 22,[50][51][52] Salt in breads, as in other processed foods, provides important functions such as texture, preservation, and taste. However, many industrial bread companies allow salt levels in their products to reach unnecessarily high levels.…”

The provision of ultra-processed foods and their contribution to sodium availability in Australian long day care centres

“…Findings from two recent cross-sectional studies have shown that ULP foods make a significant contribution to young children's total dietary Na intake. We previously assessed the contribution from the level of processing to total daily Na intake in a sample of Australian children aged 3•5 years and found that ULP foods contributed 48 % of total daily Na intake compared with P (35 %) and MP (16 %) foods (28) . Similarly, utilizing 2 d of dietary data, Sparrenberger et al found in 204 Brazilian children aged 2-10 years that ULP foods contributed 49 % of total Na, whereas MP foods contributed only 17 % and PCI 35 % (29) .…”