ArticlePreventive medicine reports2015
Sodium content of popular commercially processed and restaurant foods in the United States.
Article in Preventive medicine reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 3 of them syntheses that pooled it.
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Who cites it
16 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project.Cancer causes & control : CCC · 2022Pooled it
- Systematic Review on International Salt Reduction Policy in Restaurants.International journal of environmental research and public health · 2020Pooled it
- Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000-2018: A Scoping and Systematic Review to Inform Policy.International journal of environmental research and public health · 2019Pooled it
- The habit of adding salt to food at the table and its association with socio-demographic, anthropometric and dietary characteristics in Brazilian older adults.Frontiers in public health · 2026Article
- Neighbourhood exposure to fast-food and sit-down restaurants and estimated 24-hour urinary sodium excretion: a cross-sectional analysis of urban adults from the ORISCAV-LUX 2 study.Public health nutrition · 2025Article
- Knowledge, attitudes, and practices related to dietary salt among older adults in Abha, Saudi Arabia.Journal of health, population, and nutrition · 2024Article
- Perspective: Human Milk Composition and Related Data for National Health and Nutrition Monitoring and Related Research.Advances in nutrition (Bethesda, Md.) · 2022Article
- Evaluation of the Mexican warning label nutrient profile on food products marketed in Mexico in 2016 and 2017: A cross-sectional analysis.PLoS medicine · 2022Article
- Sodium content of restaurant dishes in China: a cross-sectional survey.Nutrition journal · 2022Article
- Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial.BMJ open · 2020Article
- Article
- Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China.Public health nutrition · 2018Article
- Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006-2017.International journal of environmental research and public health · 2017Article
- Sodium Reduction in US Households' Packaged Food and Beverage Purchases, 2000 to 2014.JAMA internal medicine · 2017Article
- Personal characteristics, cooking at home and shopping frequency influence consumption.Preventive medicine reports · 2017Article
- Sodium Intake among US School-Aged Children: National Health and Nutrition Examination Survey, 2011-2012.Journal of the Academy of Nutrition and Dietetics · 2017Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeThe purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods.
methodsIn 2010-2013, we obtained ~ 5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar), as part of the U.S. Department of Agriculture-led sodium-monitoring program. We determined sodium content as mg/100 g, mg/serving, and mg/kcal and compared them against U.S. Food and Drug Administration's (FDA) sodium limits for "low" and "healthy" claims and to the optimal sodium level of < 1.1 mg/kcal, extrapolating from the Healthy Eating Index-2010.
resultsResults from this study represent the baseline nutrient values to use in assessing future changes as foods are reformulated for sodium reduction. Sodium levels in over half (69 of 125) of the foods, including all main dishes and most Sentinel Foods from fast-food outlets or restaurants (29 of 33 foods), exceeded the FDA sodium limit for using the claim "healthy". Only 13 of 125 foods had sodium values below 1.1 mg/kcal. We observed a wide range of sodium content among similar food types and brands.
conclusionsCurrent sodium levels in commercially processed and restaurant foods in the U.S. are high and variable. Targeted benchmarks and increased awareness of high sodium content and variability in foods would support reduction of sodium intakes in the U.S.
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