Gaitán Charry Diego Alejandro, Estrada Alejandro, Argenor Lozano Gustavo, Manjarres Luz Mariela
Grupo de Investigación en Alimentación y Nutrición Humana. Escuela de Nutrición y Dietética. Universidad de Antioquía UdeA (Medellín), Colombia..
Grupo de Investigación Demografía y Salud. Escuela de Nutrición y Dietética. Universidad de Antioquía UdeA (Medellín), Colombia..
Nutr Hosp. 2015 Nov 1;32(5):2338-45. doi: 10.3305/nh.2015.32.5.9675.
A high sodium intake is an independent risk factor for Cardiovascular diseases -CVD-. Thus, a strategy to reduce blood pressure and CVD risk throughout reducing sodium intake is promoted worldwide. In order to design an adequate strategy, it is important to identify the main sources of sodium in food, which has been evaluated mainly in developed countries.
to identify foods that provide sodium in Colombians diet, based on data from the National Nutritional Survey -ENSIN-. Furthermore, to determine sodium amount intake from foods.
data obtained by 24 hours recall (R24h) from 39 413 apparently healthy, non-pregnant population between 2-64 y old population were analyzed. Food groups source of sodium and sodium were determined.
1 274 food were reported by R24h. 95 foods contributed with 72% of total sodium from foods and were divided into 12 groups. The mayor sodium source in the diet was bakery products (30.5%). Average and median sodium intake without salt addition were: 816.4 ± 474.1 and 721.0 mg/d variable (RQ = 476.0 to 1051.0)mg/d, respectively. Sodium intake from food was higher in men (784.0 mg/d; RQ = 511.0 to 1156.0) than in females (665.0 mg/d; RQ = 448.0 to 953.0); p < 0.001.
the present study identified the main sources of sodium in Colombians diet. Based on this analysis it is important to prioritize strategies in some groups, especially bakery products. It is also necessary to consider geographical area to implement a relevant strategy.
高钠摄入量是心血管疾病（CVD）的独立危险因素。因此，全球都在推行通过减少钠摄入量来降低血压和心血管疾病风险的策略。为了制定适当的策略，确定食物中钠的主要来源很重要，这主要在发达国家进行了评估。
根据全国营养调查（ENSIN）的数据，确定哥伦比亚人饮食中提供钠的食物。此外，确定从食物中摄入的钠量。
分析了通过24小时回忆法（R24h）从39413名2至64岁明显健康、未怀孕的人群中获得的数据。确定了钠的食物来源组和钠含量。
R24h报告了1274种食物。95种食物贡献了食物中总钠的72%，并分为12组。饮食中主要的钠来源是烘焙食品（30.5%）。不添加盐时的平均和中位数钠摄入量分别为：816.4±474.1和721.0mg/d可变（RQ=476.0至1051.0）mg/d。男性从食物中摄入的钠（784.0mg/d；RQ=511.0至1156.0）高于女性（665.0mg/d；RQ=448.0至953.0）；p<0.001。
本研究确定了哥伦比亚人饮食中钠的主要来源。基于这一分析对于在某些组中优先制定策略很重要，尤其是烘焙食品。还需要考虑地理区域来实施相关策略。
