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Food Group

Food Item

Percentage of Sodium Contributed in Food Groupa

Milk = 2.9% of total

Unflavored 2% milk

28.8

Unflavored whole milk

19.2

Unflavored skim milk

12.9

Unflavored 1% milk

9.9

Yogurt

5.8

Sum

76.6

Beverages = 2.2% of total

Noncarbonated sweetened drink

28.0

Regular soda

25.2

Sugar-free soda

12.8

Coffee

11.7

Beer

7.3

Sum

85.0

Beans, nuts, and seeds = 2.1% of total

Baked or refried beans

37.6

Nuts

18.7

Beans

16.8

Protein or meal enhancement

12.4

Peanut or almond butter

6.9

Sum

92.4

Fruit = 0.1% of total

Citrus juice

25.8

Non-citrus juice

24.5

Avocado, guacamole

13.8

Fresh melon

12.4

Other fresh fruit

4.5

Sum

81.0

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).



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