British Journal of Nutrition

Table of Contents - 2009 - Volume 102, Issue 05  

Full Papers

Dietary Surveys and Nutritional Epidemiology

Nutritional modelling: distributions of salt intake from processed foods in New Zealand

Barbara M. Thomsona1 c1

a1 Institute of Environmental Science and Research Ltd, Christchurch, New Zealand

Abstract

The salt content of processed foods is important because of the high intake of Na by most New Zealanders. A database of Na concentrations in fifty-eight processed foods was compiled from existing and new data and combined with 24 h diet recall data from two national nutrition surveys (5771 respondents) to derive salt intakes for seven population groups. Mean salt intakes from processed foods ranged from 6·9 g/d for young males aged 19–24 years to 3·5 g/d for children aged 5–6 years. A total of  ≥ 50 % of children aged 5–6 years, boys aged 11–14 years and young males aged 19–24 years had salt intakes that exceeded the upper limit for Na, calculated as salt (3·2–5·3 g/d), from processed foods only. Bread accounted for the greatest contribution to salt intake for each population group (35–43 % of total salt intake). Other foods that contributed 2 % or more and common across most age groups were sausage, meat pies, pizza, instant noodles and cheese. The Na concentrations of key foods have changed little over the 16-year period from 1987 to 2003 except for corned beef and whole milk that have decreased by 34 and 50 % respectively. Bread is an obvious target for salt reduction but the implication on iodine intake needs consideration as salt is used as a vehicle for iodine fortification of bread.

(Received May 30 2008)

(Revised December 18 2008)

(Accepted January 28 2009)

(Online publication March 19 2009)

Key Words:

Correspondence:

c1 Corresponding author: Dr B. M. Thomson, fax +64 3351 0010, email Barbara.Thomson@esr.cri.nz

Footnotes

Abbreviations: CNS, 2002 National Children's Nutrition Survey; NNS, 1997 National Nutrition Survey; NZTDS, New Zealand Total Diet Survey