Dietary Sources of Sodium across the Diverse New Zealand Adult Population ^†

Abstract

Diets high in sodium increase blood pressure, which in turn raises the risk of cardiovascular disease. New Zealand (NZ) adults consume 40% more sodium than the World Health Organization recommendations, yet information on the major dietary sources of this nutrient is lacking. Our aim was to determine major dietary sources of sodium for NZ adults by gender, ethnicity, and age. Nationally representative sodium intake data were sourced from the most recent Adult Nutrition Survey (2008/09; n = 4721) including 33 high-level food groups and 343 smaller food categories. Outcomes were: (1) proportional contribution of sodium from high-level food groups up to ~80% consumed, and (2) proportional contribution of sodium from the top 10 smaller food categories. All outcomes were assessed for the total population and by gender, ethnic group (Māori, Pacific, Asian, Other), and age group (15–10, 21–40, 41–60, 61+ years). Average percentage sodium consumed from food groups and categories was calculated using individual weighted 24 h recall data. For the total population, 15 high-level food groups contributed ~80% of sodium consumed; the top three were Bread (18%), Bread-based dishes (11%), and Grains and pasta (7%). Other top three high-level sources for specific groups were Pork (Māori, Other ethnicity, 41–60 years, 61+ years), Sausages and processed meats (Māori, Pacific), Vegetables (Asian), and Soups and stocks (61+ years). For the total population, the top three smaller food category sources were White bread (7%), Sandwiches and filled rolls (6%), and Mixed grain bread (6%). Other top three smaller food category sources for specific groups were Sausages (Māori, Pacific, 21–40 years, 60 years+), Noodles (Pacific, Asian), Fried rice/sushi/risotto (Asian), and Burgers and hot dogs (15–20 years.). The findings should be used to inform much-needed sodium reduction interventions and policies, and a national sodium reduction strategy. Differences by population sub-group should be considered to help reduce disparities in heart health in Aotearoa NZ.