Sources of dietary sodium and implications for a statewide salt reduction initiative in Victoria, Australia

Abstract

In Victoria, Australia, a statewide salt reduction partnership was launched in 2015. The aim was to measure Na intake, food sources of Na (level of processing, purchase origin) and discretionary salt use in a cross-section of Victorian adults prior to a salt reduction initiative. In 2016/2017, participants completed a 24-h urine collection (n 338) and a subsample completed a 24-h dietary recall (n 142). Participants were aged 41·2 (sd 13·9) years, and 56 % were females. Mean 24-h urinary excretion was 138 (95 % CI 127, 149) mmol/d for Na. Salt equivalent was 8·1 (95 % CI 7·4, 8·7) g/d, equating to about 8·9 (95 % CI 8·1, 9·6) g/d after 10 % adjustment for non-urinary losses. Mean 24-h intake estimated by diet recall was 118 (95 % CI 103, 133) mmol/d for Na (salt 6·9 (95 % CI 6·0, 7·8 g/d)). Leading dietary sources of Na were cereal-based mixed dishes (12 %), English muffins, flat/savoury/sweet breads (9 %), regular breads/rolls (9 %), gravies and savoury sauces (7 %) and processed meats (7 %). Over one-third (38 %) of Na consumed was derived from discretionary foods. Half of all Na consumed came from ultra-processed foods. Dietary Na derived from foods was obtained from retail stores (51 %), restaurants and fast-food/takeaway outlets (28 %) and fresh food markets (9 %). One-third (32 %) of participants reported adding salt at the table and 61 % added salt whilst cooking. This study revealed that salt intake was above recommended levels with diverse sources of intake. Results from this study suggest a multi-faceted salt reduction strategy focusing on the retail sector, and food reformulation would most likely benefit Victorians and has been used to inform the ongoing statewide salt reduction initiative.

Association between Serum Essential Metal Elements and the Risk of Schizophrenia in China

“…Therefore, concentration of Ca and Na may have been affected by drugs. Secondly, diet is an important factor influencing concentrations of Ca and Na 42,43 . The inconsistence may be caused by dietary differences of the recruited subjects.…”

Estimating the potential impact of Australia’s reformulation programme on households’ sodium purchases

“…This result generally aligns with results from a recent study in Australia which found that just over half (51%) of sodium in the diet is obtained from foods purchased from food stores (eg, grocery/supermarket/ convenience stores) followed by 28% from restaurants and take-away outlets and 9% from fresh food markets (with the remaining largely from water and freshly grown/caught food). 42 Together, these findings highlight that while a national reformulation programme targeting packaged foods and beverages is undoubtedly important, there is also a strong need for additional initiatives that focus on other aspects of the food supply that contribute to sodium intakes, particularly takeaway foods. This strategy of regulation has already been adopted by the UK through the introduction of reformulation targets for the out-home-sector, 13 followed soon by the US Food and Drug Administration who are currently developing sodium targets for restaurant foods.…”

The Contribution of Foods Prepared Outside the Home to the Diets of 18- to 30-Year-Old Australians: The MYMeals Study

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