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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-7 Usual Sodium Intake Distributions from Foods Among Adults with Hypertension

 

Usual Intake Percentiles (mg/d)

n

AI

UL

5th

10th

25th

All adultsa

 

 

 

 

 

 

19–30 yrs

78

1,500

2,300

3,641

3,869

4,272

31–50 yrs

569

1,500

2,300

2,015

2,303

2,849

51–70 yrs

1,386

1,300

2,300

1,790

2,034

2,486

> 70 yrs

1,127

1,200

2,300

1,479

1,679

2,049

All adults 19+ yrs

3,160

 

2,300

1,711

1,963

2,437

Males

 

 

 

 

 

 

19–30 yrs

66

1,500

2,300

4,801

4,833

4,886

31–50 yrs

314

1,500

2,300

2,472

2,800

3,420

51–70 yrs

661

1,300

2,300

2,112

2,375

2,858

> 70 yrs

520

1,200

2,300

1,711

1,935

2,345

All males 19+ yrs

1,561

 

2,300

2,057

2,347

2,890

Femalesa

 

 

 

 

 

 

19–30 yrs

11

1,500

2,300

3,059~

3,222~

3,498~

31–50 yrs

254

1,500

2,300

1,909

2,099

2,439

51–70 yrs

725

1,300

2,300

1,662

1,870

2,248

> 70 yrs

607

1,200

2,300

1,424

1,602

1,930

All females 19+ yrs

1,597

 

2,300

1,587

1,791

2,165

NOTES: AI = Adequate Intake; d = day; mg = milligram; n = unweighted sample size; hypertension is defined as a measurement of systolic blood pressure ≥ 140 mm Hg or diastolic blood pressure ≥ 90 mm Hg or current treatment with a prescription medication; SE = standard error; UL = Tolerable Upper Intake Level.

aExcludes pregnant and lactating females.

~Unreliable due to small sample size.

SOURCE: NHANES 2003–2006.

Page
432
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)