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Sodium Content in Packaged Foods by Census Division in the United States, 2009
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  1. Sodium monitoring in commercially processed and restaurant foods
    Personal Author:
    Ahuja, Jaspreet KC; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary;
    Published Date:
    Jan 28 2015
    Source:
    Am J Clin Nutr. 2015; 101(3):622-631
    Description:
    BackgroundMost sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts.ObjectiveThe objective was to provide an overview of a program led by the USDA...
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    Filetype[PDF - 720.58 KB]
  2. Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program
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    Ahuja, Jaspreet K. C.; Li, Ying; Haytowitz, David B.; Bahadur, Rahul; Pehrsson, Pamela R.; Cogswell, Mary E.;
    Published Date:
    July 30 2019
    Source:
    Nutrients. 2019; 11(8)
    Description:
    This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, an...
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  3. Are Reductions in Population Sodium Intake Achievable?
    Personal Author:
    Levings, Jessica L.; Cogswell, Mary E.; Gunn, Janelle Peralez;
    Published Date:
    Oct 16 2014
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    Nutrients. 2014; 6(10):4354-4361.
    Description:
    The vast majority of Americans consume too much sodium, primarily from packaged and restaurant foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiova...
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    Filetype[PDF - 98.36 KB]
  4. Sodium-Reduction Strategies for Meals Prepared for Older Adults
    Personal Author:
    Losby, Jan L.; Patel, Deesha; Schuldt, June; Hunt, Glynnis S.; Stracuzzi, Jeanne C.; Johnston, Yvonne;
    Published Date:
    2014 Jan-Feb
    Source:
    J Public Health Manag Pract. 20(1 0 1):S23-S30.
    Description:
    This article describes lessons learned from implementing sodium-reduction strategies in programs that provide meals to older adults in 2 New York counties, with one county replicating the approaches of the other. The implemented sodium-reduction stra...
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  5. Sodium content in major brands of U.S. packaged foods, 20092,3
    Personal Author:
    Gillespie, Cathleen; Maalouf, Joyce; Yuan, Keming; Cogswell, Mary E; Gunn, Janelle P; Levings, Jessica; Moshfegh, Alanna; Ahuja, Jaspreet KC; Merritt, Robert;
    Published Date:
    Nov 26 2014
    Source:
    Am J Clin Nutr. 2014; 101(2):344-353.
    Description:
    BackgroundMost Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that manufacturers reduce the amount of sodium in their ...
    File Type:
    Filetype[PDF - 561.19 KB]