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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

 

Excessive Intake

Median

Mean

SE

75th

90th

95th

% > UL

SE

2,219

2,285

29.8

2,655

3,114

3,428

91

3.0

2,756

2,807

23.5

3,211

3,655

3,934

94

2.7

3,143

3,239

32.7

3,772

4,433

4,880

89

2.9

3,450

3,610

36.9

4,271

5,164

5,779

89

2.4

3,657

3,814

42.7

4,547

5,509

6,168

90

2.4

3,201

3,393

48.1

4,083

5,072

5,776

81

2.9

2,764

2,896

44.1

3,476

4,245

4,776

70

3.1

2,397

2,474

35.3

2,908

3,434

3,793

56

3.0

3,079

3,244

15.5

3,873

4,755

5,376

84

1.1

2,181

2,225

53.0

2,568

2,953

3,200

92

6.4

2,689

2,733

42.3

3,136

3,555

3,820

92

6.0

3,247

3,317

46.1

3,774

4,319

4,687

95

4.8

3,477

3,651

72.0

4,376

5,341

5,997

87

5.7

3,387

3,469

54.4

4,078

4,767

5,209

89

4.9

3,476

3,649

74.6

4,434

5,450

6,124

85

4.0

3,074

3,186

61.8

3,731

4,444

4,943

83

5.3

2,453

2,532

41.1

2,935

3,438

3,775

59

4.7

3,098

3,231

22.9

3,832

4,616

5,147

85

1.9

2,048

2,109

31.5

2,440

2,847

3,117

88

4.0

2,733

2,796

25.7

3,197

3,669

3,979

93

2.7

3,254

3,297

21.8

3,715

4,162

4,447

97

2.2

3,588

3,761

36.5

4,454

5,408

6,083

90

1.9

3,781

3,895

35.1

4,579

5,415

5,983

94

1.6

3,692

3,832

27.9

4,520

5,393

5,984

93

1.4

3,191

3,302

25.7

3,897

4,633

5,126

85

1.9

2,676

2,746

26.9

3,190

3,722

4,080

71

2.7

3,362

3,498

12.2

4,135

4,963

5,532

90

0.7

Page
431
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)