Dietary sources of sodium across the diverse New Zealand adult population
Our aim was to determine dietary sources of sodium for adults in Aotearoa New Zealand (NZ). We used data from the most recent NZ Adult Nutrition Survey (ANS 2008/09) including 4,721 free-living adults aged 15+ years who completed a single 24-hour dietary recall. Population weighted percentage contri...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Preventive Medicine Reports |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2211335522002340 |
| _version_ | 1798035877354536960 |
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| author | Helen C. Eyles Christine L. Cleghorn |
| author_facet | Helen C. Eyles Christine L. Cleghorn |
| author_sort | Helen C. Eyles |
| collection | DOAJ |
| description | Our aim was to determine dietary sources of sodium for adults in Aotearoa New Zealand (NZ). We used data from the most recent NZ Adult Nutrition Survey (ANS 2008/09) including 4,721 free-living adults aged 15+ years who completed a single 24-hour dietary recall. Population weighted percentage contribution to dietary sodium was calculated and ranked for major and minor food categories across the total population and by gender (male and female), ethnicity (Māori, Pacific, Asian, and Other), and age (15 to 20, 21 to 40, 41 to 60, and 61+ years). Fifteen major food categories contributed ∼80% of sodium consumed by the total population; the top five were ‘Bread’ (18%), ‘Bread-based dishes’ (11%), ‘Grains and pasta’ (7%), ‘Pork’ (7%), and ‘Sausages and processed meats’ (5%). Compared to other sub-groups within the same demographic, the top-five major sources of sodium specific to Females were ‘Soups and stocks’, Pacific communities were Poultry, Māori whānau was ‘Pork’, Others was ‘Pork’, Asian was ‘Soups and stocks’ and ‘Vegetables’, and 61+ years was ‘Soups and stocks’. Our findings provide information on the major and minor food sources of sodium for the diverse NZ population. The differences observed in major dietary sources by population subgroup are critical for policymakers to include in the development of any future country-specific sodium reduction targets; repeating the total population approach taken in several other countries is unlikely to improve inquities in heart-related health in NZ. |
| first_indexed | 2024-04-11T21:04:22Z |
| format | Article |
| id | doaj.art-f3a92b21aab6438aa639455a51d680af |
| institution | Directory Open Access Journal |
| issn | 2211-3355 |
| language | English |
| last_indexed | 2024-04-11T21:04:22Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Preventive Medicine Reports |
| spelling | doaj.art-f3a92b21aab6438aa639455a51d680af2022-12-22T04:03:24ZengElsevierPreventive Medicine Reports2211-33552022-10-0129101927Dietary sources of sodium across the diverse New Zealand adult populationHelen C. Eyles0Christine L. Cleghorn1Department of Epidemiology and Biostatistics and The National Institute for Health Innovation, School of Population Health, The University of Auckland, New Zealand; Corresponding author at: Department of Epidemiology and Biostatistics, School of Population Health, Grafton Campus, The University of Auckland, Private Bag 92019, Auckland Mail Centre 1142, New Zealand.Department of Public Health, University of Otago, Wellington, New ZealandOur aim was to determine dietary sources of sodium for adults in Aotearoa New Zealand (NZ). We used data from the most recent NZ Adult Nutrition Survey (ANS 2008/09) including 4,721 free-living adults aged 15+ years who completed a single 24-hour dietary recall. Population weighted percentage contribution to dietary sodium was calculated and ranked for major and minor food categories across the total population and by gender (male and female), ethnicity (Māori, Pacific, Asian, and Other), and age (15 to 20, 21 to 40, 41 to 60, and 61+ years). Fifteen major food categories contributed ∼80% of sodium consumed by the total population; the top five were ‘Bread’ (18%), ‘Bread-based dishes’ (11%), ‘Grains and pasta’ (7%), ‘Pork’ (7%), and ‘Sausages and processed meats’ (5%). Compared to other sub-groups within the same demographic, the top-five major sources of sodium specific to Females were ‘Soups and stocks’, Pacific communities were Poultry, Māori whānau was ‘Pork’, Others was ‘Pork’, Asian was ‘Soups and stocks’ and ‘Vegetables’, and 61+ years was ‘Soups and stocks’. Our findings provide information on the major and minor food sources of sodium for the diverse NZ population. The differences observed in major dietary sources by population subgroup are critical for policymakers to include in the development of any future country-specific sodium reduction targets; repeating the total population approach taken in several other countries is unlikely to improve inquities in heart-related health in NZ.http://www.sciencedirect.com/science/article/pii/S2211335522002340Sodium chlorideSaltFood sourcesAdultNew Zealand |
| spellingShingle | Helen C. Eyles Christine L. Cleghorn Dietary sources of sodium across the diverse New Zealand adult population Preventive Medicine Reports Sodium chloride Salt Food sources Adult New Zealand |
| title | Dietary sources of sodium across the diverse New Zealand adult population |
| title_full | Dietary sources of sodium across the diverse New Zealand adult population |
| title_fullStr | Dietary sources of sodium across the diverse New Zealand adult population |
| title_full_unstemmed | Dietary sources of sodium across the diverse New Zealand adult population |
| title_short | Dietary sources of sodium across the diverse New Zealand adult population |
| title_sort | dietary sources of sodium across the diverse new zealand adult population |
| topic | Sodium chloride Salt Food sources Adult New Zealand |
| url | http://www.sciencedirect.com/science/article/pii/S2211335522002340 |
| work_keys_str_mv | AT helenceyles dietarysourcesofsodiumacrossthediversenewzealandadultpopulation AT christinelcleghorn dietarysourcesofsodiumacrossthediversenewzealandadultpopulation |