“…The main contributors to sodium and potassium intakes were essentially the same in adults and children. Breads, soups, cooked pork meats, convenience foods, pastries and sugary products were the major sources of sodium whereas vegetables, dairy products, meats and fruits were the major providers of potassium, similarly to what has been described in other industrialized populations (Allison and Walker, 1986;Witschi et al, 1987;Arbeit et al, 1992;Beer-Borst et al, 2009). When considering the sodium/potassium intake ratio, and apart from seasonings and dressings that have a very Table 3 Associations of sodium and potassium intakes and of their ratio with biological and socio-demographic characteristics of participants…”