Premium
Sources of sodium according to income levels in the Brazilian National Dietary Survey
Author(s) -
Moura Souza Amanda,
Bezerra Ilaogueira,
Pereira Rosangela Alves,
Sichieri Rosely
Publication year - 2012
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.26.1_supplement.812.2
Subject(s) - quartile , sodium , food science , environmental health , low income , zoology , chemistry , medicine , biology , socioeconomics , economics , confidence interval , organic chemistry
In order to evaluate major food sources of sodium according to income levels in Brazil, day‐1 food records from 34,003 individuals (¡Ã10yrs) investigated in the 2008–2009 Brazilian National Dietary Survey were analyzed. Sodium density (mg/100g) was estimated by dividing the average daily intake of sodium by the daily per capita intake within 31 food groups, according to income quartiles. Weighted analyses were performed and accounted for the complex sampling design. Overall, salty preserved meats (997mg/100), processed meats (974mg/100g), cheeses (883mg/100g), crackers (832mg/100g), oils and condiments (804mg/100g), sandwiches (800 mg/100g), pizzas (729mg/100g), and breads (646mg/100g) presented the highest sodium density. Analysis according to income quartiles showed similar contributions of these food groups to sodium intake among the 2nd and 3rd income quartiles. The most important difference was observed between the 1st and 4th income quartiles. Sodium density of salty preserved meats was twice greater in the 1st income quartile (1017mg/100g) when compared to the 4th quartile (585mg/100g). Processed foods were important source of sodium in Brazilian diet and must be focus of public health policies in an effort to reduce total sodium intake. Founding: CAPES‐Brazil (PDEE 4544‐11‐0).