(P24-001-23) The Broader Dietary Value and Consequences of Top Food Categories of Sodium Intake

Objectives: To determine nutrient and food group contributions to diet of the top food sources of sodium for the U.S. population and by key sociodemographic strata (age/sex, ethnicity, income).

Methods: 24-h dietary recalls from the 2017-2018 National Health and Nutrition Examination Survey (NHANES), with corresponding Food and Nutrient and Food Patterns Equivalents/Ingredients Databases, were used to assess the contributions of top food sources of sodium to nutrients and food groups of public health concern. Population ratio approach was used to estimate nutrient contributions while the food group contribution was calculated as the proportion consumed from top sources of sodium in relation to the overall population food groups intakes.

Results: Among the top sodium sources, pizza provided moderate amounts of iron, folate and calcium and cheese was a major source of calcium and vitamin D, but both contributed significantly to calories, saturated fat and sodium intakes. Cakes, cookies and brownies were among the top contributors to sodium intakes but of little nutritional value. Vegetables were a good source of fibre and potassium, breads contributed to fibre and folate and poultry to protein intakes.

Vegetables, pasta mixed-dishes, burritos/tacos and pizza contributed < 10-35% of recommended intakes for vegetable food group servings, while the main contributors to grain servings (40-50%) were pizza, breads/rolls and burritos/tacos. Pizza, burritos/tacos and cheese contributed < 10-35% of recommended intakes to dairy. For protein servings, cold cuts, meat mixed dishes, burritos/tacos, burgers, poultry and chicken nuggets were the highest contributors (40%-50%), while pizza was providing the most oil (41%).

Conclusions: Major dietary sources of sodium contributed to dietary intakes of nutrients/food groups of public health concern, albeit with considerable variation by sodium sources and by sociodemographic strata. Dietary guidance aimed at reducing some high sodium containing foods should take into consideration food access and preference amongst consumer groups in recommending substitute foods.

Funding Sources: Competitive Grant from Institute of Advancement of Food and Nutritional Sciences