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

Huybrechts, Inge; Keyzer, Willem De; Lin, Yinyi; Vandevijvere, Stefanie; Vereecken, Carine; Oyen, Herman Van; Tilleman, Katrien; Bellemans, Mia; Maeyer, Mieke De; Backer, Guy De; Henauw, Stefaan De

doi:10.1017/s1368980011002497

Cited by 10 publications

(12 citation statements)

References 33 publications

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“…Our finding of a high salt content in cheeses sold in the UK is similar to those observed in the USA,32 33 Australia,34 France,35 Belgium,36 Canada,37 New Zealand,38 South Africa39 and Brazil40 showing that high levels of salt in cheese is a global challenge.…”

Section: Discussionsupporting

confidence: 85%

Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK

Hashem

Jenner

et al. 2014

BMJ Open

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ObjectiveTo investigate the salt (sodium chloride) content in cheese sold in UK supermarkets.Study designWe carried out a cross-sectional survey in 2012, including 612 cheeses available in UK supermarkets.MethodsThe salt content (g/100 g) was collected from product packaging and nutrient information panels of cheeses available in the top seven retailers.ResultsSalt content in cheese was high with a mean (±SD) of 1.7±0.58 g/100 g. There was a large variation in salt content between different types of cheeses and within the same type of cheese. On average, halloumi (2.71±0.34 g/100 g) and imported blue cheese (2.71±0.83 g/100 g) contained the highest amounts of salt and cottage cheese (0.55±0.14 g/100 g) contained the lowest amount of salt. Overall, among the 394 cheeses that had salt reduction targets, 84.5% have already met their respective Department of Health 2012 salt targets.Cheddar and cheddar-style cheese is the most popular/biggest selling cheese in the UK and has the highest number of products in the analysis (N=250). On average, salt level was higher in branded compared with supermarket own brand cheddar and cheddar-style products (1.78±0.13 vs 1.72±0.14 g/100 g, p<0.01). Ninety per cent of supermarket own brand products met the 2012 target for cheddar and cheddar-style cheese compared with 73% of branded products (p=0.001).ConclusionsSalt content in cheese in the UK is high. There is a wide variation in the salt content of different types of cheeses and even within the same type of cheese. Despite this, 84.5% of cheeses have already met their respective 2012 targets. These findings demonstrate that much larger reductions in the amount of salt added to cheese could be made and more challenging targets need to be set, so that the UK can continue to lead the world in salt reduction.

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Section: Discussionsupporting

confidence: 85%

Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK

Hashem

Jenner

et al. 2014

BMJ Open

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“…26 Taken together, these findings suggest that milk consumption frequency contributes more efficiently to total K intake than does the consumption of fruit and vegetables in children. 14,15 Previous studies have already used UK excretions as a surrogate marker for K intake for studying associations between K intakes and health outcomes. 27,28 The relationship between ratios of UCa/Cr and Ca intakes and the potential of ratios of UCa/Cr as a surrogate marker for Ca intakes have also been investigated.…”

Section: Discussionmentioning

confidence: 99%

“…14,15 Previous studies also showed significant correlations between Ca intake and urinary potassium (UK) excretions. 16 Because of these reasons, one would expect a positive association between milk consumption frequencies and UCa and UK excretions.…”

mentioning

confidence: 99%

Evaluation of the Children's Eating Habits Questionnaire used in the IDEFICS study by relating urinary calcium and potassium to milk consumption frequencies among European children

et al. 2011

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Background: Measuring dietary intake in children is notoriously difficult. Therefore, it is crucial to evaluate the performance of dietary intake assessment methods in children. Given the important contribution of milk consumption to calcium (Ca) and potassium (K) intakes, urinary calcium (UCa) and potassium (UK) excretions in spot urine samples could be used for estimating correlations with milk consumption frequencies. Objective: The aim of this study was to evaluate the assessment of milk consumption frequencies derived from the Food Frequency Questionnaire section of the Children's Eating Habits Questionnaire (CEHQ-FFQ) used in the IDEFICS (Identification and prevention of dietary-and lifestyle induced health effects in children and infants) study by comparing with UCa and UK excretions in spot urine samples. Design: This study was conducted as a setting-based community-oriented intervention study and results from the first cross-sectional survey have been included in the analysis. Subjects: A total of 10 309 children aged 2-10 years from eight European countries are included in this analysis. Methods: UCa and UK excretions were measured in morning spot urine samples. Calcium and potassium urine concentrations were standardised for urinary creatinine (Cr) excretion. Ratios of UCa/Cr and UK/Cr were used for multivariate regression analyses after logarithmic transformation to obtain normal distributions of data. Milk consumption frequencies were obtained from the CEHQ-FFQ. Multivariate regression analyses were used to investigate the effect of milk consumption frequencies on UCa and UK concentrations, adjusting for age, gender, study centre, soft drink consumption and frequency of main meals consumed at home. Results: A significant positive correlation was found between milk consumption frequencies and ratios of UK/Cr and a weaker but still significant positive correlation with ratios of UCa/Cr, when using crude or partial Spearman's correlations. Multivariate regression analyses showed that milk consumption frequencies were predictive of UCa/Cr and UK/Cr ratios, when adjusted for age, gender, study centre, soft drink consumption and frequency of main meals consumed at home. Mean ratios of UK/Cr for increasing milk consumption frequency tertiles showed a progressive increase in UK/Cr. Children consuming at least two milk servings per day had significantly higher mean UCa/Cr and UK/Cr ratios than children who did not. Large differences in

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“…For example, milk and dairy products accounted for more than 60% of calcium intake while fruits were main food contributors to vitamin C intake. Among 696 Flemish preschoolers aged 2.5–6.5 years, milk, sweetened milk drinks, and cheese accounted for 59% of calcium intake [20] while sugared milk drinks, fried potatoes, milk, and fruit juices were main potassium sources [21]. In a sample of Australian preschool children with mean age of 3.5 years, key contributors to potassium intake were milk, yogurt, tropical fruit, and potatoes [2223].…”

Section: Discussionmentioning

confidence: 99%

Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers

Kang¹,

Shim

Kwon

et al. 2019

Nutr Res Pract

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BACKGROUND/OBJECTIVES The aim of this study was to analyze specific foods influencing absolute nutrient intake and between-person variations of nutrient intake among Korean preschoolers. SUBJECTS/METHODS This study included 2,766 participants aged 1–5 years in the 2009–2013 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a 24-h dietary recall method. Major food sources of absolute nutrient intake were evaluated based on percent contribution of each food. To assess the contribution of specific foods to between-person variations in nutrient intake, stepwise multiple regressions were performed and cumulative R 2 was used. RESULTS White rice and milk were main food sources of energy, protein, carbohydrate, phosphorus, iron, potassium, thiamin, riboflavin, and niacin. The percentage of fat contributed by milk was 21.3% which was the highest, followed by pork, soybean oil, and egg. White rice accounted for 25% and 40% of total variability in total energy and carbohydrate intakes, respectively. About 39% of variation in calcium intake was explained by milk while 40% of variation in phosphorous intake was explained by cheese. The top 10 foods contributing to between-person variations in nutrient intakes were similar with food items that mainly contributed to absolute nutrient intakes. The number of foods explaining 90% of absolute amounts of nutrient intakes varied from 28 for vitamin A to 80 for iron. CONCLUSIONS This study identified specific foods that contributed to absolute nutrient intakes and between-person variations in nutrient intakes among Korean preschoolers. Our findings can be used to develop dietary assessment tools and establish food-based dietary guidelines for young children.

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

Cited by 10 publications

References 33 publications

Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK

Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK

Evaluation of the Children's Eating Habits Questionnaire used in the IDEFICS study by relating urinary calcium and potassium to milk consumption frequencies among European children

Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers

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