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

Citation Manager

. "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

Food Category

Food Item

Percentage of Sodium Contributed Within the Food Category

Beverages = 2.2% of total daily sodium

Non-carbonated sweetened drink

28.0

Regular soda

25.2

Sugar-free soda

12.8

Coffee

11.7

Beer

7.3

Tea

6.7

Liquor

6.6

Wine

1.0

Low-calorie or sugar-free drink

0.8

Beans, nuts, and seeds = 2.1% of total daily sodium

Baked or refried beans

37.6

Nuts

18.7

Beans

16.8

Protein or meal enhancement

12.4

Peanut or almond butter

6.9

Soy products

5.9

Seeds

1.8

Fruit = 0.1% of total daily sodium

Citrus juice

25.8

Non-citrus juice

24.5

Avocado or guacamole

13.8

Fresh melon

12.4

Other fresh fruit

4.5

Other canned or frozen

3.2

Fresh banana

3.0

Fresh apple

2.6

Fresh grapes

2.2

Canned or frozen peaches

1.9

Dried fruit

1.5

Applesauce, canned or frozen apples

1.3

Fresh watermelon

1.2

Fresh berries

0.9

Fresh pear

0.6

Fresh other citrus

0.3

Canned or frozen pineapple

0.2

Lemon or lime—any form

0.0

SOURCE: NHANES 2003–2006.

Page
437
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)