Abstract
Sodium intakes, from foods and beverages, of 22,852 persons in the National Health and Nutrition Examination Surveys (NHANES 2003–2008) were examined by specific food source and by food location of origin. Analyses were based on a single 24-h recall. Separate analyses were conducted for children (6–11 years of age), adolescents (12–19), and adults (20–50 and ≥51 years). Grouping of like foods (e.g., food sources) used a scheme proposed by the National Cancer Institute, which divides foods/beverages into 96 food subgroups (e.g., pizza, yeast breads or cold cuts). Food locations of origin were stores (e.g., grocery, convenience and specialty stores), quick-service restaurant/pizza (QSR), full-service restaurant (FSR), school, or other. Food locations of sodium were also evaluated by race/ethnicity amongst adults. Stores provided between 58.1% and 65.2% of dietary sodium, whereas QSR and FSR together provided between 18.9% and 31.8% depending on age. The proportion of sodium from QSR varied from 10.1% to 19.9%, whereas that from FSR varied from 3.4% to 13.3%. School meals provided 10.4% of sodium for 6–11 year olds and 6.0% for 12–19 year olds. Pizza from QSR, the top away from home food item, provided 5.4% of sodium in adolescents. QSR pizza, chicken, burgers and Mexican dishes combined provided 7.8% of total sodium in adult diets. Most sodium came from foods purchased in stores. Food manufacturers, restaurants, and grocery stores all have a role to play in reducing the amount of sodium in the American diet.
Highlights
Reducing the sodium content of the American diet is at the top of the public health action agenda [1,2,3,4,5]
food away from home (FAFH) has been equated with foods obtained from or consumed in restaurants, including both fast-food and full-service restaurants [11]
For primary school-aged children (6–11), 61.4% of sodium came from stores, 13.3% from quick-service restaurant/pizza (QSR), and 10.4% from school cafeterias
Summary
Reducing the sodium content of the American diet is at the top of the public health action agenda [1,2,3,4,5]. Reports from the US Department of Agriculture’s (USDA) Economic Research Service (ERS) have fueled concerns that one significant source of dietary sodium is represented by foods purchased and eaten away from home [6,7,8]. Since such foods can represent up to 32% of total daily calories, their potential impact on sodium consumption and health can be significant [9,10]. FAFH has been equated with foods obtained from or consumed in restaurants, including both fast-food and full-service restaurants [11]. The definition of away-from-home foods should encompass all foods that are prepared, purchased, and consumed away from home, including those obtained from schools, workplace cafeterias, vending machines, pre-prepared at grocery stores and from other people
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