. "5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.
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Strategies to Reduce Sodium Intake in the United States
aPercentage shown within each major category reflects the percentage of sodium contributed by that food item within the food category (e.g., sandwiches provide 35% of the sodium in the mixed dish category).
bIncludes additions to salads such as salad dressing, cheese, meat, croutons, and other condiments.
SOURCE: NHANES 2003–2006.
comparisons of relative intake from different food supply sources are best expressed on the basis of sodium intake density, specifically as milligrams per 1,000 calories consumed. Currently, as shown in Table 5-9, mean sodium intake density is lowest for foods consumed at home (obtained at the store and prepared or consumed at home) and highest for foods consumed away from home, notably from restaurants and fast food establishments (as defined by NHANES).
As discussed in Chapter 2, data collected between 1987 and 1995 (Lin et al., 1999) reveal sodium intake density measures for foods consumed at home to be similar to those from away-from-home sources (see Figure 2-4).
