Sodium Intake among US School-Aged Children: National Health and Nutrition Examination Survey, 2011–2012

Details

• Alternative Title:
  J Acad Nutr Diet
• Personal Author:
  Quader, Zerleen S. ; Gillespie, Cathleen ; Sliwa, Sarah A. ; Ahuja, Jaspreet K. C. ; Burdg, Jinee P. ; Moshfegh, Alanna ; Pehrsson, Pamela R. ; Gunn, Janelle P. ; Mugavero, Kristy ; Cogswell, Mary E.
• Description:
  Background
  
  Identifying current major dietary sources of sodium can enhance strategies to reduce excess sodium intake, which occurs among 90% of US school-aged children.
  
  Objective
  
  To describe major food sources, places obtained, and eating occasions contributing to sodium intake among US school-aged children.
  
  Design
  
  Cross-sectional analysis of data from the 2011–2012 National Health and Nutrition Examination Survey.
  
  Participants/setting
  
  A nationally representative sample of 2,142 US children aged 6 to 18 years who completed a 24-hour dietary recall.
  
  Main outcome measures
  
  Population proportions of sodium intake from major food categories, places, and eating occasions.
  
  Statistical analyses performed
  
  Statistical analyses accounted for the complex survey design and sampling. Wald F tests and t tests were used to examine differences between subgroups.
  
  Results
  
  Average daily sodium intake was highest among adolescents aged 14 to 18 years (3,565±120 mg), lowest among girls (2,919±74 mg). Little variation was seen in average intakes or the top five sodium contributors by sociodemographic characteristics or weight status. Ten food categories contributed to almost half (48%) of US school-aged children’s sodium intake, and included pizza, Mexican-mixed dishes, sandwiches, breads, cold cuts, soups, savory snacks, cheese, plain milk, and poultry. More than 80 food categories contributed to the other half of children’s sodium intake. Foods obtained from stores contributed 58% of sodium intake, fast-food/pizza restaurants contributed 16%, and school cafeterias contributed 10%. Thirty-nine percent of sodium intake was consumed at dinner, 31% at lunch, 16% from snacks, and 14% at breakfast.
  
  Conclusions
  
  With the exception of plain milk, which naturally contains sodium, the top 10 food categories contributing to US schoolchildren’s sodium intake during 2011–2012 comprised foods in which sodium is added during processing or preparation. Sodium is consumed throughout the day from multiple foods and locations, highlighting the importance of sodium reduction across the US food supply.
  
  
• Keywords:
  Adolescent Beverages Body Mass Index Body Weight Child Cross-Sectional Studies Energy Intake Fast Foods Female Food Supply Humans Male Mental Recall Nutrition Assessment Nutrition Surveys Restaurants Salt School Snacks Sodium Sodium, Dietary United States

  More +
• Source:
  J Acad Nutr Diet. 117(1):39-47.e5
• Pubmed ID:
  27818138
• Pubmed Central ID:
  PMC5458522
• Document Type:
  Journal Article
• Funding:
  CC999999/Intramural CDC HHSUnited States/
• Volume:
  117
• Issue:
  1
• Collection(s):
  CDC Public Access
• Main Document Checksum:
  urn:sha256:afc1427ced0f49714b8c18dfa6dfdfc96a5719a8ef84b8e8ea77f4daa2978819
• Download URL:
  https://stacks.cdc.gov/view/cdc/46072/cdc_46072_DS1.pdf
• File Type:
  [PDF - 1.16 MB ]