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Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

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. "Appendix F: Sodium Intake Tables." 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 F-5 Usual Mean Sodium Intake Distributions from Foods by Age and Race or Ethnicity for Persons 2 or More Years of Age

 

Usual Intake Percentiles (mg/d)

n

AI

UL

5th

10th

25th

All

 

 

 

 

 

 

2–3 yrs

921

1,000

1,500

1,344

1,498

1,783

4–8 yrs

1,680

1,200

1,900

1,830

2,004

2,327

9–13 yrs

2,048

1,500

2,200

2,151

2,364

2,745

14–18 yrs

2,683

1,500

2,300

2,006

2,294

2,832

19–30 yrs

2,466

1,500

2,300

2,109

2,416

2,984

31–50 yrs

2,963

1,500

2,300

1,991

2,291

2,852

51–70 yrs

2,466

1,300

2,300

1,790

2,045

2,518

> 70 yrs

1,595

1,200

2,300

1,550

1,751

2,116

19+ yrs (all adults)

9,490

 

2,300

1,851

2,132

2,659

All ages 2+ yrs

16,822

 

 

1,846

2,114

2,615

Non-Hispanic White

 

 

 

 

 

 

2–3 yrs

263

1,000

1,500

1,325

1,479

1,766

4–8 yrs

478

1,200

1,900

1,832

2,007

2,331

9–13 yrs

520

1,500

2,200

2,162

2,378

2,762

14–18 yrs

737

1,500

2,300

1,997

2,298

2,862

19–30 yrs

997

1,500

2,300

2,300

2,598

3,140

31–50 yrs

1,398

1,500

2,300

2,042

2,354

2,931

51–70 yrs

1,265

1,300

2,300

1,886

2,137

2,608

> 70 yrs

1,151

1,200

2,300

1,599

1,796

2,156

19+ yrs (all adults)

4,811

 

2,300

1,911

2,189

2,714

All ages 2+ yrs

6,809

 

 

1,879

2,148

2,655

Non-Hispanic African American

 

 

 

 

 

 

2–3 yrs

243

1,000

1,500

1,492

1,661

1,971

4–8 yrs

513

1,200

1,900

1,959

2,138

2,454

9–13 yrs

690

1,500

2,200

2,119

2,344

2,745

14–18 yrs

944

1,500

2,300

1,869

2,140

2,658

19–30 yrs

609

1,500

2,300

1,960

2,241

2,759

31–50 yrs

692

1,500

2,300

1,841

2,137

2,679

51–70 yrs

555

1,300

2,300

1,542

1,774

2,205

> 70 yrs

206

1,200

2,300

1,459

1,625

1,929

19+ yrs (all adults)

2,062

 

2,300

1,692

1,964

2,472

All ages 2+ yrs

4,452

 

 

1,765

2,021

2,496

Mexican American

 

 

 

 

 

 

2–3 yrs

303

1,000

1,500

1,202

1,350

1,624

4–8 yrs

524

1,200

1,900

1,725

1,892

2,203

9–13 yrs

670

1,500

2,200

2,052

2,276

2,684

14–18 yrs

819

1,500

2,300

2,021

2,284

2,766

19–30 yrs

664

1,500

2,300

1,769

2,098

2,709

31–50 yrs

612

1,500

2,300

2,074

2,350

2,857

51–70 yrs

489

1,300

2,300

1,341

1,586

2,049

> 70 yrs

185

1,200

2,300

1,155

1,336

1,690

≥ 19 yrs

1,950

 

2,300

1,704

1,999

2,555

All ages 2+ yrs

4,266

 

 

1,716

1,981

2,482

Page
426
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)