Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women
Bibliographic Data
| ID | 15096452 |
|---|---|
| Authors | Jennifer B Keogh (0000-0002-4788-3870, University of South Australia, corresponding author), Kylie Lange (0000-0003-3814-8513, The University of Adelaide), Rebecca Hogarth (Health Sciences and Nutrition), Peter M Clifton (0000-0002-6411-626X, The University of Adelaide) |
| Year | 2013 |
| Volume | 16 |
| Issue | 10 |
| Pages | 1837-1842 |
| Publication date | 2013-10-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980012004016 |
| PMID | 22935554 |
| OpenAlex | W2094065542 |
| Language | EN |
| Citations received | 2 |
| References cited | 24 |
Objectives To identify food sources of Na in a group of community-dwelling women in Adelaide, South Australia. A secondary aim was to measure Na excretion in this group. Design Survey. Setting Community setting, Adelaide, South Australia. Subjects Seventy healthy women (mean age 48·6 ( sd 8·1) years, mean BMI 28·6 ( sd 6·3) kg/m 2 ) living in metropolitan Adelaide, South Australia and participating in a validation study of an FFQ. Dietary intake was derived from two 4 d weighed food records. Foods from the 4 d weighed food records were grouped according to foods or food groups to establish contributors to Na intake. Na excretion was measured in two 24 h urine samples. Completeness of urine collections was verified using creatinine excretion. Results Bread alone contributed 19·0 % of Na intake, with an overall contribution from the breads and cereals group of 32·5 %. Meat products contributed 14·4 % of intake, the dairy and eggs group (excluding cheese) 9·6 % and combination dishes (e.g. pizza, quiche, sandwiches and stir fry dishes) 8·4 %. Na excretion was 126 ( sd 42) mmol/d, i.e. approximately 7·6 ( sd 2.5) g salt/d. Seventy per cent of participants ( n 48) had Na excretion ≥100 mmol/d (146 ( sd 34) mmol/d). Conclusions Effective Na reduction could be achieved by reducing the amount in staple foods such as bread and meat products
Animal science · Biology · Creatinine · Environmental health · Excretion · Food intake · Sodium · Urine · Chemistry · Medicine · Nutritional Studies and Diet · Sodium Intake and Health · Thermoregulation and physiological responses · Food Science · Internal Medicine
| Citations per year | 0.2 |
|---|---|
| Citation span | 2016 - 2017 (2) |
| Highly cited | No |