Keast Debra R, Guenther Patricia M
Food & Nutrition Database Research, Bangor, PA, United States.
Guenther Consulting, Salt Lake City, UT, United States.
Curr Dev Nutr. 2024 Sep 2;8(10):104455. doi: 10.1016/j.cdnut.2024.104455. eCollection 2024 Oct.
Guidance from the United States Food and Drug Administration (FDA) includes targets for the food industry to voluntarily reduce the sodium content (mg/100 g) of packaged, processed, and prepared foods sold by stores and restaurants. Assessments of sodium intake by the United States population are needed to inform sodium-reduction efforts.
The objectives of this study were to assess the sodium content and sodium intake contributions of categories and subgroups of foods obtained from stores and restaurants and determine sodium intake reductions that would be achieved by meeting FDA targets.
Analyses used dietary data from the National Health and Nutrition Examination Survey, What We Eat in America (WWEIA), 2009-2018, to assess sodium in foods consumed by the United States population aged 2 y or older. Data describing where foods were obtained were used to identify store-bought and restaurant-prepared foods. Combination codes were used to group foods, such as separate salad ingredients, which were eaten together. Foods in their as-eaten form were then classified into WWEIA food categories and subgroups corresponding to FDA targets. Sample-weighted estimates generated by SUDAAN analyses were used to calculate projected sodium intake reductions.
Store-bought, restaurant-prepared, and other foods contributed 62%, 26%, and 12%, respectively, of sodium in United States diets. Top-ranked food category contributors of sodium included sandwiches, tortilla products, pizza, poultry, soups, and breads. Subgroups of these categories contributing the most sodium included store-bought lunchmeat sandwiches and hotdogs, restaurant-prepared burgers, store-bought and restaurant-prepared tacos/burritos, restaurant-prepared pizza with meat, and store-bought white/wheat bread. Meeting the FDA targets for these subgroups achieved the highest projected sodium intake reductions.
Reductions of sodium in widely consumed foods, such as luncheon-meat sandwiches and restaurant-prepared pizza, have the greatest impact on reducing sodium intake by the United States population. These findings could be used by restauranteurs, food manufacturers, policymakers and regulators, and clinical practitioners to inform sodium-reduction efforts.
美国食品药品监督管理局（FDA）发布的指南为食品行业设定了目标，要求其自愿降低商店和餐馆销售的包装食品、加工食品和预制食品中的钠含量（毫克/100克）。需要对美国人群的钠摄入量进行评估，以为减少钠摄入的工作提供信息。
本研究的目的是评估从商店和餐馆获取的各类食品及其亚组的钠含量和钠摄入贡献，并确定实现FDA目标所能达成的钠摄入量降低幅度。
分析使用了2009 - 2018年美国国家健康与营养检查调查（NHANES）中的“美国人饮食”（WWEIA）膳食数据，以评估2岁及以上美国人群所消费食品中的钠含量。描述食品获取地点的数据用于识别商店购买的食品和餐馆制作的食品。组合代码用于对一起食用的食物进行分组，例如单独的沙拉配料。然后将食用形式的食物分类到与FDA目标相对应的WWEIA食品类别和亚组中。SUDAAN分析生成的样本加权估计值用于计算预计的钠摄入量降低幅度。
在美国饮食中，商店购买的食品、餐馆制作的食品和其他食品的钠贡献分别为62%、26%和12%。钠贡献排名靠前的食品类别包括三明治、玉米饼制品、披萨、家禽、汤和面包。这些类别中钠贡献最大的亚组包括商店购买的午餐肉三明治和热狗、餐馆制作的汉堡、商店购买和餐馆制作的墨西哥玉米卷/墨西哥卷饼、餐馆制作的带肉披萨以及商店购买的白面包/全麦面包。实现这些亚组的FDA目标可使预计的钠摄入量降低幅度最大。
减少广泛消费的食品中的钠含量，如午餐肉三明治和餐馆制作的披萨，对降低美国人群的钠摄入量影响最大。这些发现可供餐馆经营者、食品制造商、政策制定者和监管者以及临床医生用于指导减少钠摄入的工作。
