A Comprehensive Analysis of Sodium Levels in the Canadian Packaged Food Supply

作者: JoAnne Arcand , Jennifer T.C. Au , Alyssa Schermel , Mary R. L’Abbe

DOI: 10.1016/J.AMEPRE.2014.01.012

关键词:

摘要: Background Population-wide sodium reduction strategies aim to reduce the cardiovascular burden of excess dietary sodium. Lowering in packaged foods, which contribute most sodium, is an important intervention lower population intakes. Purpose To determine levels Canadian foods and evaluate proportion meeting benchmark targets set by Health Canada. Methods A cross-sectional analysis 7,234 available Canada 2010−2011. Sodium values were obtained from Nutrition Facts table. Results Overall, 51.4% met one levels: 11.5% Phase 1, 11.1% 2, 28.7% 2016 goal (Phase 3) benchmarks. Food groups with greatest benchmarks dairy (52.0%) breakfast cereals (42.2%). 48.6% did not meet any level 25% all products exceeded maximum levels. Meats (61.2%) canned vegetables legumes (29.6%) had exceeding The range within between food categories was highly variable. highest (mg/serving) dry, condensed, ready-to-serve soups (834±256, 754±163, 636±173, respectively); oriental noodles (783±433); broth (642±239); frozen appetizers/sides (642±292). Conclusions These data provide a critical baseline assessment for monitoring foods. Although some segments market are making progress toward reduction, sectors need encouragement continue amount added during processing.

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