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Topical Area: Dietary Patterns

Dietary Patterns (Poster Session)

(P14-041-23) Sodium Contributions of Categories of Food Obtained from Restaurants and Stores, Estimated by Considering Foods in Their As-eaten Form: NHANES, 2009-2018

Sunday, July 23, 2023
12:45 PM – 1:45 PM ET
Location: Poster Board 41
Disclosure(s):
Debra R. Keast, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The aim of this study was to determine sodium (Na) contributions of foods in the diets of Americans that were obtained from restaurants, including full-service and quick-serve restaurants, and compare them with Na contributions of foods obtained from grocery and other stores. Foods obtained from other sources, for example, school cafeterias, were not considered in this analysis.

Methods: Dietary data from the National Health and Nutrition Examination Survey, 2009-2018, were analyzed. Day 1 diets of sample persons aged 2+ y (n=42,354) were included. Codes found in the dataset that identify components of 15 types of food combinations were used to combine components of foods into their as-eaten form. Foods were then classified into 104 “What We Eat in America” food categories to determine food-category contributions to Na intake from restaurants and stores.

Results: Foods obtained from restaurants contributed 26% of Na in U.S. diets compared with 62% contributed by foods from stores, and the remaining portion of Na (12%) came from other sources, including schools. Ten food categories ranked as the highest contributors of restaurant Na accounted for 76% of sodium from restaurants. These 10 categories of foods when obtained from stores accounted for 44% of sodium from stores. Their rank among foods obtained from restaurants and % of total Na from restaurants vs. stores were: 1. Sandwiches (25 vs. 17%); 2. Pizza (14 vs. 2%); 3. Tortilla products (9 vs. 5%), 4. Poultry (8 vs. 4%); 5. Fried rice, lo-mein, stir-fry (6 vs. 1%); 6. Fried potatoes/vegetables (5 vs. 1%); 7. Poultry mixed dishes (2% for both); 8. Soups (2 vs. 5%); 9. Fish/seafood (2 vs. 1%); and 10. Breads/rolls (2 vs. 4%).

Conclusions: Sandwiches contributed the highest % of Na from both restaurants and stores. Pizza from restaurants contributed the 2nd highest % of Na from restaurants, while pizza from stores was ranked lower among sources of Na from stores. These results may be useful in informing sodium-reduction policies.

Funding Sources: Institute for the Advancement of Food and Nutrition Sciences