Premium
Comparison of sodium and potassium intake and excretion: Results from the AMPM Validation Study
Author(s) -
Rhodes Donna G,
Clemens John C,
Murayi Theophile,
Moshfegh Alanna J
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.562.3
Subject(s) - potassium , sodium , excretion , urine , medicine , population , biomarker , zoology , urinary system , urine collection device , environmental health , chemistry , biochemistry , biology , organic chemistry
Due to their relationship to hypertension, reliable assessments for sodium and potassium intake in populations are important. Although a 24hr urinary excretion for each nutrient is believed to provide the best estimate of intake, few studies have used these biomarkers to evaluate the accuracy of a dietary instrument. The purpose of this research is to compare self‐reported dietary intake of sodium and potassium and their corresponding 24hr urinary excretion in the US Department of Agriculture Automated Multiple‐Pass Method (AMPM) Validation Study. The AMPM, used to collect 24hr recalls in What We Eat in America, NHANES, was validated in a large doubly labeled water study and shown to reduce bias in the collection of energy intakes in a study population that included 524 men and women, aged 30–69 years. Using data from subjects (n=465) who completed at least one 24hr dietary recall plus collected a complete 24hr urine during the same period, the validity of sodium and potassium intake is assessed. Reporting accuracy, calculated as the ratio of reported intake to that estimated from the corresponding urinary biomarker, is 0.88 for sodium and 0.95 for potassium. For sodium only, there is a decrease (p<0.5) in reporting accuracy between normal weight and obese individuals; 0.99 vs. 0.75, respectively. Estimations of sodium intake are adjusted for discretionary use of salt in cooking but do not quantify salt added at the table. Funding source for this study: ARS, USDA