Nutritional impact of sodium reduction strategies on sodium intake from processed foods

M.A.H. Hendriksen, J. Verkaik-Kloosterman, M.W.J. Noort, J.M.A. van Raaij

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Abstract

Background/objectives: Sodium intake in the Netherlands is substantially above the recommended intake of 2400¿mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially processed foods toward the technologically feasible minimum level or alteration of consumers’ behavior on sodium intake in the Netherlands. Subjects/methods: Data from the Dutch National Food Consumption Survey (2007–2010) and the Food Composition Table (2011) were used to estimate the current sodium intake. In the first scenario, levels in processed foods were reduced toward their technologically feasible minimum level (sodium reduction in processed foods scenario). The minimum feasible levels were based on literature searches or expert judgment. In the second scenario, foods consumed were divided into similar food (sub)groups. Subsequently, foods were replaced by low-sodium alternatives (substitution of processed foods scenario). Sodium intake from foods was calculated based on the mean of two observation days for the current food consumption pattern and the scenarios. Results: Sodium levels of processed foods could be reduced in most food groups by 50%, and this may reduce median sodium intake from foods by 38% (from 3042 to 1886¿mg/day in adult men). Substitution of foods may reduce sodium intake by 47% (from 3042 to 1627¿mg/day in adult men), owing to many low-sodium alternatives within food groups. Conclusions: In the Netherlands, reduction of sodium intake by modification of food composition or by alteration of behavior may substantially reduce the median sodium intake from foods below the recommended sodium intake.
Original languageEnglish
Pages (from-to)805-810
JournalEuropean Journal of Clinical Nutrition
Volume69
DOIs
Publication statusPublished - 2015

Keywords

  • salt reduction
  • choice questionnaire
  • consumption
  • bread

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    Hendriksen, M. A. H., Verkaik-Kloosterman, J., Noort, M. W. J., & van Raaij, J. M. A. (2015). Nutritional impact of sodium reduction strategies on sodium intake from processed foods. European Journal of Clinical Nutrition, 69, 805-810. https://doi.org/10.1038/ejcn.2015.15