Sodium to potassium ratio and food choices of U.S. adults (384.7)

Abstract

The relationship between sodium (Na) and potassium (K) has been studied extensively; however, research is limited on the range of intake of sodium to potassium ratio (Na/K) consumed in the U.S. The purpose of this research was to examine the typical ranges of Na, K, and Na/K and the food choices contributing to Na and K across different ratios. Study sample included nationally representative data for adult (20+yr) males (n=5450) and females (n=5731) participating in What We Eat in America (WWEIA) NHANES 2007‐2010. Dietary intake data were obtained from an in‐person 24‐hour recall collected using the 5‐step USDA Automated Multiple‐Pass Method. WWEIA Food Categories were used to define food and beverages as consumed. Mean Na/K was 1.5 (0.01) for males and 1.4 (0.01) for females. Fewer than 2% of adults met the recommended Na/K of 0.49 (2300mg Na/4700mg K). Distribution of Na/K at the 10th, 25th, 50th, 75th and 90th percentile was 0.8, 1.0, 1.4, 1.8, and 2.2, respectively for males; and 0.7, 1.0, 1.3, 1.7 and 2.1 for females. Among individuals with Na/K <1.0 vs Na/K 蠅 1.0, milk and dairy foods contributed 8% vs 6% of daily Na and 12% vs 9% of daily K. Mixed dishes contributed 22% vs 31% of daily Na and 11% vs 20% of daily K, respectively. Fruit and vegetables contributed 12% vs 6% of total daily Na and 25% vs 18% of daily K. These data highlight the importance of food choices to achieve improved sodium to potassium ratios in the U.S. population.Grant Funding Source: ARS,USDA with partial support from ILSI North America