Ahuja Jaspreet K C, Wasswa-Kintu Shirley, Haytowitz David B, Daniel Marlon, Thomas Robin, Showell Bethany, Nickle Melissa, Roseland Janet M, Gunn Janelle, Cogswell Mary, Pehrsson Pamela R
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, 10300 Baltimore Ave, Bldg 005, Room 205 BARC-WEST, Beltsville, MD 20705, USA.
Centers for Disease Control and Prevention, Division for Heart Disease and Stroke Prevention, 4770 Buford Highway, NE, Mailstop F-72, Atlanta, GA 30341, USA.
Prev Med Rep. 2015 Nov 14;2:962-7. doi: 10.1016/j.pmedr.2015.11.003. eCollection 2015.
The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods.
In 2010-2013, we obtained ~ 5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar), as part of the U.S. Department of Agriculture-led sodium-monitoring program. We determined sodium content as mg/100 g, mg/serving, and mg/kcal and compared them against U.S. Food and Drug Administration's (FDA) sodium limits for "low" and "healthy" claims and to the optimal sodium level of < 1.1 mg/kcal, extrapolating from the Healthy Eating Index-2010.
Results from this study represent the baseline nutrient values to use in assessing future changes as foods are reformulated for sodium reduction. Sodium levels in over half (69 of 125) of the foods, including all main dishes and most Sentinel Foods from fast-food outlets or restaurants (29 of 33 foods), exceeded the FDA sodium limit for using the claim "healthy". Only 13 of 125 foods had sodium values below 1.1 mg/kcal. We observed a wide range of sodium content among similar food types and brands.
Current sodium levels in commercially processed and restaurant foods in the U.S. are high and variable. Targeted benchmarks and increased awareness of high sodium content and variability in foods would support reduction of sodium intakes in the U.S.
本研究旨在提供美国125种常见的、含钠的商业加工食品和餐厅食品中钠含量的基线估计值，以评估制造商重新配方食品时未来的变化情况。
在2010年至2013年期间，作为美国农业部牵头的钠监测项目的一部分，我们从多达12个地点获取了约5200个样本单位，并分析了1654份钠及相关营养素（钾、总膳食纤维、总脂肪和饱和脂肪以及总糖）的综合样本。我们将钠含量确定为毫克/100克、毫克/份和毫克/千卡，并将其与美国食品药品监督管理局（FDA）对“低”和“健康”声明的钠限量以及从《健康饮食指数-2010》推断出的最佳钠水平<1.1毫克/千卡进行比较。
本研究结果代表了用于评估食品为减少钠含量而重新配方时未来变化的基线营养素值。超过一半（125种中的69种）食品的钠含量，包括所有主菜以及快餐连锁店或餐厅的大多数哨兵食品（33种食品中的29种），超过了FDA使用“健康”声明的钠限量。125种食品中只有13种的钠含量低于1.1毫克/千卡。我们观察到相似食品类型和品牌之间的钠含量差异很大。
美国商业加工食品和餐厅食品目前的钠含量很高且各不相同。有针对性的基准以及提高对食品中高钠含量和变异性的认识将有助于降低美国人的钠摄入量。
