. "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
TABLE 5-8 Sources of Sodium in Sandwiches and Hamburgers/Cheeseburgers by Percentage of Item for Persons 2 or More Years of Age
Sandwiches (Excluding Burgers) Contribution to Total Sodium in Sandwich (%)
Hamburgers/Cheeseburgers Contribution to Total Sodium in Hamburger (%)
Cold cuts
23.9
Ground beef
36.7
Bread
19.2
Rolls
19.6
Cheese
11.2
Cheese
18.8
Hot dogs
9.2
Catsup, mustard, relish, etc.
8.1
Rolls
7.3
Garnishes such as pickles, olives
6.4
Bacon/sausage
4.1
Bread
4.9
Catsup, mustard, relish, etc.
2.7
Mayonnaise
1.8
Chicken
2.4
Bacon/sausage
1.7
Fish
2.3
Cooked tomatoes
0.5
Ham
1.8
Salad dressing
0.4
SOURCE: NHANES 2003–2006.
Likewise, foods eaten at fast food restaurants and schools for that period show sodium densities similar to those classified as eaten at home, suggesting generally similar salt additions to foods in most food preparation and manufacturing locations, or similar food coding rules. The more recent data from NHANES 2003–2006 (see Table 5-9 and also Figure 2-4) reveal greater differences in the sodium intake density of foods obtained from the store (and prepared or eaten at home) versus all away-from-home sources. This suggests that within the U.S. food supply, away-from-home food sources are richer in sodium than foods consumed at home. Further, in the past two decades, the sodium intake density increased the most for fast food restaurants (see Figure 2-4).
FIGURE 5-9 Percentage of sodium intake from home and away-from-home foods.
