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Sodium intake in Chinese adults, 1991–2009
Author(s) -
Du Shufa,
Zhang Jiguo,
Wang Huijun,
Popkin Barry M
Publication year - 2011
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.25.1_supplement.227.8
Subject(s) - sodium , medicine , china , environmental health , dietary sodium , food science , zoology , blood pressure , chemistry , geography , biology , archaeology , organic chemistry
Chinese individuals represent a very high risk for hypertension. High sodium intake has been found to be a key risk factor. We studied current patterns and long‐term trends of sodium intake in China on 19,735 adults aged 18 to 69 years old from eight waves of China Health and Nutrition Survey (1991—2009). Detailed dietary data including weighed use of added salt, MSG, and soy sauce and three consecutive 24‐hour recalls (to measure sodium content of foods) are used. Between 1991—2009 sodium intake remained about double the recommended intake. Sodium‐energy density was stable over time (2.1 g/kcal). In 2009, sodium intake was higher in rural areas than in urban areas (4.4 vs. 4.1 g/day), higher in the north than in the south (4.4 vs. 4.2 g/day), and higher in men than in women (4.4 vs. 4.1 g/day). Different from western countries where 75% sodium intake is from processed foods, in China the major source of sodium was added salt (84%), followed by soy sauce (11%), MSG (4%), and sodium from natural foods and processed foods (1%). Sodium intake from processed foods doubled over time but is still low. We model options for reducing sodium intake—an emerging public health prevention interest in China. This study was supported by NIH (R01‐HD30880) and Fogarty International Center, NIH (5D43TW007709).