Sodium content of popular commercially processed and restaurant foods in the United States

• Main Authors: Jaspreet K.C. Ahuja, Shirley Wasswa-Kintu, David B. Haytowitz, Marlon Daniel, Robin Thomas, Bethany Showell, Melissa Nickle, Janet M. Roseland, Janelle Gunn, Mary Cogswell, Pamela R. Pehrsson
• Format: Article
• Language: English
• Published: Elsevier 2015-01-01
• Series: Preventive Medicine Reports
• Subjects: Sodium; Food composition; Hypertension; Sodium reduction; Monitoring; Variability
• Online Access: http://www.sciencedirect.com/science/article/pii/S2211335515001606

Purpose: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. Methods: In 2010–2013, we obtained ~5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar), as part of the U.S. Department of Agriculture-led sodium-monitoring program. We determined sodium content as mg/100 g, mg/serving, and mg/kcal and compared them against U.S. Food and Drug Administration's (FDA) sodium limits for “low” and “healthy” claims and to the optimal sodium level of <1.1 mg/kcal, extrapolating from the Healthy Eating Index-2010. Results: Results from this study represent the baseline nutrient values to use in assessing future changes as foods are reformulated for sodium reduction. Sodium levels in over half (69 of 125) of the foods, including all main dishes and most Sentinel Foods from fast-food outlets or restaurants (29 of 33 foods), exceeded the FDA sodium limit for using the claim “healthy”. Only 13 of 125 foods had sodium values below 1.1 mg/kcal. We observed a wide range of sodium content among similar food types and brands. Conclusions: Current sodium levels in commercially processed and restaurant foods in the U.S. are high and variable. Targeted benchmarks and increased awareness of high sodium content and variability in foods would support reduction of sodium intakes in the U.S.