Nutritional impact of sodium reduction strategies on sodium intake from processed foods.

ABSTRACT:

Background/objectives

Sodium intake in the Netherlands is substantially above the recommended intake of 2400 mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially processed foods toward the technologically feasible minimum level or alteration of consumers' behavior on sodium intake in the Netherlands.

Subjects/methods

Data from the Dutch National Food Consumption Survey (2007-2010) and the Food Composition Table (2011) were used to estimate the current sodium intake. In the first scenario, levels in processed foods were reduced toward their technologically feasible minimum level (sodium reduction in processed foods scenario). The minimum feasible levels were based on literature searches or

SUBMITTER: Hendriksen MA 

PROVIDER: S-EPMC4493647 | biostudies-literature | 2015 Jul

REPOSITORIES: biostudies-literature