Collecting Evidence to Inform Salt Reduction Policies in Argentina: Identifying Sources of Sodium Intake in Adults from a Population-Based Sample
Abstract
:1. Introduction
2. Materials and Methods
2.1. Design and Population
2.2. Ethical Statement
2.3. Dietary Assessment
2.4. Covariables
2.5. Data Analysis
3. Results
3.1. Characteristics of the Sample
3.2. Sodium Intake from Processed Foods
3.3. Main Sources of Sodium Among Processed Food Groups and Food Categories Affected by the Current Legislation (National Act 26.905)
3.4. Use of Discretionary Salt
4. Discussion
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Characteristics | Discretionary Salt Data (n = 3026) (%) | Short FFQ (n = 2129) (%) |
---|---|---|
Female | 62.0 | 61.5 |
Age | ||
35–54 years | 50.4 | 53.1 |
≥55 years | 49.5 | 46.9 |
Education | ||
≤7 years | 56.0 | 54.0 |
8–12 years | 30.8 | 31.8 |
>12 years | 13.2 | 14.2 |
Marital Status 1 | ||
Married | 67.7 | 68.6 |
Single, divorced or widowed | 32.3 | 31.4 |
Health Insurance coverage | 56.0 | 49.0 |
City | ||
Bariloche | 46.2 | 42.8 |
Marcos Paz | 53.8 | 57.2 |
Lifestyle and clinical characteristics 1,2 | ||
Low physical activity (<600 MET-minutes/week) | 22.7 | 23.4 |
Current smoker | 27.2 | 28.4 |
Overweight (BMI ≥ 25 and < 30 kg/m2) | 37.5 | 36.7 |
Obesity (BMI ≥ 30 kg/m2) | 36.6 | 37.4 |
Central Obesity 3 | 49.6 | 48.5 |
Hypertension 4 | 43.9 | 41.4 |
Overall (n = 2129) | Female (n = 1310) | Male (n = 819) | |||||||
---|---|---|---|---|---|---|---|---|---|
Mean (mg/day) 1 | SE | (95% CI) | Mean (mg/day) | SE | (95% CI) | Mean (mg/day) | SE | (95% CI) | |
All | 1861 | 33.7 | (1795–1928) | 1651 | 37.6 | (1578–1725) | 2098 | 56.9 | (1987–2210) |
Age | |||||||||
<55 y | 1875 | 45 | (1788–1963) | 1675 | 50 | (1577–1772) | 2104 | 76 | (1956–2252) |
≥55 y | 1831 | 46 | (1741–1921) | 1604 | 52 | (1503–1705) | 2085 | 77 | (1933–2237) |
Education | |||||||||
≤7 y | 1966 | 48 | (1871–2061) | 1792 | 57 | (1681–1903) | 2147 | 79 | (1991–2302) |
8–12 y | 1825 | 61 | (1706–1944) | 1575 | 64 | (1449–1701) | 2139 | 107 | (1930–2349) |
>12 y | 1691 | 72 | (1550–1831) | 1492 | 77 | (1341–1643) | 1912 | 122 | (1670–2151) |
Food Groups | Food Intake/Person (g/Day or ml/Day) * Mean (SE) | Estimated Sodium Consumed per Person (mg/Day) Mean (SE) | Percentage of Sodium Provided by Food Category 1 | Maximum Limit Set by Act 26.905 |
---|---|---|---|---|
Soups, dressings, canned foods, and other convenience foods | 36.1 | |||
Bouillon cubes or powder | 60 (1.9) * | 213 (6.9) | 11.5 | Yes |
Instant soups | 47 (2.1) * | 112 (5) | 6.0 | Yes |
Puff pastry for pies/quiches | 17 (0.5) | 106 (3.3) | 5.7 | No |
Puff pastry for empanadas 2 | 10.5 (0.3) | 65 (1.6) | 3.5 | No |
Pizza | 17.1 (0.4) | 86 (2.2) | 4.6 | No |
Canned vegetables/legumes | 15 (0.5) | 32 (1.1) | 1.7 | No |
Canned Fish | 5.8 (0.2) | 20 (0.6) | 1.1 | No |
Sauces, ready-to-use | 6.1 (0.2) | 24 (0.8) | 1.3 | No |
Dressings: Mayonnaise, mustard, ketchup, etc. | 1.4 (0.1) | 13 (0.6) | 0.7 | |
Breads, crackers, cookies | 24.9 | |||
Bread, French or whole wheat (from bakeries) | 42 (1.5) | 336 (11.7) | 18.1 | No |
Bread, Sliced or sandwich (packaged) | 5.8 (0.4) | 29 (1.8) | 1.5 | Yes |
Bread, Vienna, hot dog/hamburger bun (packaged) | 2.9 (0.2) | 14 (1) | 0.7 | Yes |
Crackers, white or whole wheat (packaged) | 9.1 (0.4) | 57 (2.5) | 3.1 | Yes |
Cookies (packaged) | 4.1 (0.2) | 12 (0.6) | 0.6 | Yes |
Filled/sandwich cookies such as Oreo | 6.4 (0.3) | 16 (0.8) | 0.9 | Yes |
Meat Products | 18.7 | |||
Vienna sausage | 5 (0.2) | 49 (2.1) | 2.6 | Yes |
Chorizo/Chorizo sausage/Argentinean sausage | 8.5 (0.3) | 89 (3.1) | 4.8 | Yes |
Other cold cuts (such as ham, salami, bologna, etc.) | 7.5 (0.2) | 62 (2) | 3.3 | Yes |
Pre-processed hamburgers | 11.3 (0.5) | 81 (3.6) | 4.4 | Yes |
Frozen pre-cooked breaded chicken, nuggets or fish | 12.8 (0.5) | 66 (2.8) | 3.5 | Yes |
Cheeses | 15.0 | |||
Soft cheeses | 29.1 (1) | 129 (4.4) | 6.9 | No |
Semi-hard cheeses | 21 (0.7) | 131 (4.5) | 7.0 | No |
Hard cheese | 2.5 (0.1) | 20 (0.5) | 1.1 | No |
Pastry, other bakery products, sweets | 2.0 | |||
Biscuits or savory bizcochos | 2.8 (0.1) | 21 (0.9) | 1.1 | Yes 3 |
Cakes, pies, muffins, etc. | 2.9 (0.1) | 8 (0.4) | 0.4 | Yes |
Danish/croissants and other Argentine facturas 4 | 9.2 (0.3) | 5 (0.2) | 0.3 | No |
Alfajores 5 | 2.9 (0.2) | 3 (0.2) | 0.2 | No |
Other | 2.7 | |||
Salted snacks | 0.8 (0) | 6 (0.3) | 0.3 | Yes |
Salted peanuts | 2.5 (0.1) | 37 (1.6) | 2.0 | Yes |
Butter/Margarine | 2.1 (0.1) | 3.8 (0.2) | 0.2 | No |
Characteristics | Overall (n = 3026) | Female (n = 1879) | Male (n = 1147) | ||||||
---|---|---|---|---|---|---|---|---|---|
% | SE | (95% CI) | % | SE | (95% CI) | % | SE | (95% CI) | |
Use of salt in cooking (often or always) | |||||||||
All | 73.3 | 0.9 | (71.5–75.1) | 72.7 | 1.1 | (70.5–74.9) | 74 | 1.5 | (71.1–76.9) |
Age | |||||||||
≤55 y | 79.4 | 1.2 | (77.2–81.7) | 78.6 | 1.4 | (75.8–81.4) | 80.3 | 1.9 | (76.7–84) |
>55 y | 61.7 | 1.4 | (59–64.4) | 61.7 | 1.8 | (58.2–65.2) | 61.7 | 2.2 | (57.5–66) |
Education | |||||||||
≤7 y | 70.8 | 1.2 | (68.3–73.2) | 68.9 | 1.6 | (65.8–72.0) | 72.9 | 1.9 | (69–76.7) |
8–12 y | 77.6 | 1.5 | (74.6–80.6) | 77.7 | 1.9 | (74.0–81.03) | 77.5 | 2.4 | (72.7–82.3) |
>12 y | 71.5 | 2.5 | (66.5–76.5) | 72.5 | 3 | (66.6–78.4) | 70.3 | 4.2 | (62.1–78.6) |
Use of salt at the table (often or always) | |||||||||
All | 9.9 | 0.7 | (8.5–11.3) | 9.2 | 0.9 | (7.5–10.9) | 10.8 | 1.2 | (8.5–13.1) |
Age | |||||||||
≤55 y | 11.0 | 1.0 | (9.0–12.9) | 10.4 | 1.2 | (8.1–12.8) | 11.6 | 1.6 | (8.4–14.7) |
>55 y | 8.0 | 0.8 | (6.3–9.6) | 6.8 | 1.0 | (4.8–8.9) | 9.3 | 1.4 | (6.5–12.0) |
Education | |||||||||
≤7 y | 8.6 | 0.9 | (6.8–10.4) | 8 | 1.1 | (5.8–10.2) | 9.3 | 1.5 | (6.4–12.2) |
8–12 y | 10.5 | 1.2 | (8.1–13) | 10.1 | 1.6 | (7–13.2) | 11 | 2 | (7.1–14.8) |
>12 y | 12.5 | 2 | (8.5–16.5) | 10.5 | 2.2 | (6.1–14.9) | 14.8 | 3.5 | (7.9–21.6) |
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Elorriaga, N.; Gutierrez, L.; Romero, I.B.; Moyano, D.L.; Poggio, R.; Calandrelli, M.; Mores, N.; Rubinstein, A.; Irazola, V. Collecting Evidence to Inform Salt Reduction Policies in Argentina: Identifying Sources of Sodium Intake in Adults from a Population-Based Sample. Nutrients 2017, 9, 964. https://doi.org/10.3390/nu9090964
Elorriaga N, Gutierrez L, Romero IB, Moyano DL, Poggio R, Calandrelli M, Mores N, Rubinstein A, Irazola V. Collecting Evidence to Inform Salt Reduction Policies in Argentina: Identifying Sources of Sodium Intake in Adults from a Population-Based Sample. Nutrients. 2017; 9(9):964. https://doi.org/10.3390/nu9090964
Chicago/Turabian StyleElorriaga, Natalia, Laura Gutierrez, Iris B. Romero, Daniela L. Moyano, Rosana Poggio, Matías Calandrelli, Nora Mores, Adolfo Rubinstein, and Vilma Irazola. 2017. "Collecting Evidence to Inform Salt Reduction Policies in Argentina: Identifying Sources of Sodium Intake in Adults from a Population-Based Sample" Nutrients 9, no. 9: 964. https://doi.org/10.3390/nu9090964