Sodium and potassium in composite food samples from the Canadian Total Diet Study

作者: Corina M. Tanase , Philip Griffin , Kristine G. Koski , Marcia J. Cooper , Kevin A. Cockell

DOI: 10.1016/J.JFCA.2010.07.010

关键词:

摘要: Sodium (Na) and potassium (K) are essential nutrients. Like people in many Western societies, Canadians consume too much Na not enough K, both of which contribute to hypertension. We analysed the K content 154 food composites, broadly representative foods most commonly consumed Canada, from Canadian Total Diet Study collection 2007. Foods were prepared as if for home consumption before compositing. No salt was added during preparation. Samples by aqueous extraction atomic emission or absorption spectrometry (K). Processed soups contained large amounts per reference amount (serving) food, with 17 samples containing over 1/3 Adequate Intake (AI) adults, >500 mg Na/serving. Fluid milk, unprocessed meats several fruits vegetables amount, 11 10% AI >470 K/serving. Na:K molar ratios typically either high low, few values near unity. Thus, exceptions, lower vice versa. Through judicious selection it may be possible consumers decrease intake while increasing associated health benefits. Such choices would consistent common nutrition advice processed foods, intakes fresh vegetables.

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