Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia
Background/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a...
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| Format: | Article |
| Language: | English |
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Military Health Department, Ministry of Defance, Serbia
2016-01-01
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| Series: | Vojnosanitetski Pregled |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0042-8450/2016/0042-84501600063J.pdf |
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| author | Jovičić-Bata Jelena Grujičić Maja Rađen Slavica Novaković Budimka |
| author_facet | Jovičić-Bata Jelena Grujičić Maja Rađen Slavica Novaković Budimka |
| author_sort | Jovičić-Bata Jelena |
| collection | DOAJ |
| description | Background/Aim. Data on sodium intake and sources of sodium in the diet in
Serbia are limited. The aim of this study was to estimate the sodium intake
and identify the sources of sodium in the diet of undergraduate students
attending the University of Novi Sad. Methods. Students completed a
questionnaire to gather data on their gender, age and university faculty
attended, and then a 24 h dietary recall. The sodium intake of the students
was calculated using the dietary recall data and data on the sodium content
of foods. The contribution of different food groups as well as of specific
foodstuffs to the total sodium intake was calculated. Results. The mean
estimated sodium intake of the students was 3,938.5 ± 1,708.1 mg/day. The
sodium intake of 89.1% of the surveyed students exceeded the guideline for
sodium intake, the majority of the sodium coming from processed foods (78.9%
of the total sodium intake). The food groups that contributed the most to the
total sodium intake of the students were meat and meat products (21.7%) and
cereals and cereal-based products (18.6%). Bread and other bakery products
were responsible for 13.1% of the total sodium intake. Conclusion. High
sodium intake in students of the University of Novi Sad puts them at high
risk of developing high blood pressure. The food industry should work towards
reformulating products with high sodium content, especially bread and other
bakery products. Efforts should be taken to reduce sodium intake among
undergraduate students in Novi Sad. |
| first_indexed | 2024-12-14T02:18:12Z |
| format | Article |
| id | doaj.art-62b8e2d2fdc54dd2b2f1a581c135ef1d |
| institution | Directory Open Access Journal |
| issn | 0042-8450 2406-0720 |
| language | English |
| last_indexed | 2024-12-14T02:18:12Z |
| publishDate | 2016-01-01 |
| publisher | Military Health Department, Ministry of Defance, Serbia |
| record_format | Article |
| series | Vojnosanitetski Pregled |
| spelling | doaj.art-62b8e2d2fdc54dd2b2f1a581c135ef1d2022-12-21T23:20:34ZengMilitary Health Department, Ministry of Defance, SerbiaVojnosanitetski Pregled0042-84502406-07202016-01-0173765165610.2298/VSP141010063J0042-84501600063JSodium intake and dietary sources of sodium in undergraduate students from Novi Sad, SerbiaJovičić-Bata Jelena0Grujičić Maja1Rađen Slavica2Novaković Budimka3Faculty of Medicine, Department of Pharmacy, Novi SadFaculty of Medicine, Department of General Education Subjects, Novi SadUniversity of Defence, Medical Faculty of the Military Medical Academy, BelgradeFaculty of Medicine, Department of Pharmacy, Novi SadBackground/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated. Results. The mean estimated sodium intake of the students was 3,938.5 ± 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake. Conclusion. High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.http://www.doiserbia.nb.rs/img/doi/0042-8450/2016/0042-84501600063J.pdfsodium, dietaryrisk factorsstudentsSerbiafood habits |
| spellingShingle | Jovičić-Bata Jelena Grujičić Maja Rađen Slavica Novaković Budimka Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia Vojnosanitetski Pregled sodium, dietary risk factors students Serbia food habits |
| title | Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia |
| title_full | Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia |
| title_fullStr | Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia |
| title_full_unstemmed | Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia |
| title_short | Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia |
| title_sort | sodium intake and dietary sources of sodium in undergraduate students from novi sad serbia |
| topic | sodium, dietary risk factors students Serbia food habits |
| url | http://www.doiserbia.nb.rs/img/doi/0042-8450/2016/0042-84501600063J.pdf |
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