ArticlePublic health nutrition2018
Eating occasions and the contribution of foods to sodium and potassium intakes in adults.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 8 citations in OpenAlex.
- Avocado intake and cardiometabolic risk factors in a representative survey of Australians: a secondary analysis of the 2011-2012 national nutrition and physical activity survey.Nutrition journal · 2024Article
- What's in a commercial meal kit? Structured review of Australian meal kits.Public health nutrition · 2023Article
- Is socio-demographic status, body mass index, and consumption of food away from home associated with high sodium intake among adults in Malaysia?: findings from the Malaysian Community Salt Survey (MyCoSS).Journal of health, population, and nutrition · 2021Article
- Dietary Intake and Sources of Potassium in a Cross-Sectional Study of Australian Adults.Nutrients · 2019Article
- Sodium Intake from Foods Exceeds Recommended Limits in the Spanish Population: The ANIBES Study.Nutrients · 2019Article
- Salt Reduction Intervention in Families Investigating Metabolic, Behavioral and Health Effects of Targeted Intake Reductions: Study Protocol for a Four Months Three-Armed, Randomized, Controlled "Real-Life" Trial.International journal of environmental research and public health · 2019Article
- The Salt Content of Lunch Meals Eaten at Danish Worksites.Nutrients · 2018Article
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo examine dietary Na and K intake at eating occasions in Australian adults and identify the contribution of major food sources to Na and K at different eating occasions.
designSecondary analysis of 24 h recall diet data from the Australian Health Survey (2011-2013).
settingNationally representative survey in Australia. SUBJECTS: Male and female Australians aged 18-84 years (n 7818).
resultsDinner contributed the greatest proportion to total daily Na intake (33 %) and K intake (35 %). Na density was highest at lunch (380 mg/MJ) and K density highest at between-meal time eating occasions (401 mg/MJ). Between-meal time eating occasions provided 20 % of daily Na intake and 26 % of daily K intake. The major food group sources of Na were different at meal times (breads and mixed dishes) compared with between-meal times (cakes, muffins, scones, cake-type desserts). The top food group sources of K at meal times were potatoes and unprocessed meat products and dishes.
conclusionsFoods which contributed to Na and K intake differed according to eating occasion. Major food sources of Na were bread and processed foods. Major food sources of K were potatoes and meat products and dishes. Public health messages that emphasise meal-based advice and diet patterns high in vegetables, fruits and unprocessed foods may also aid reduction in dietary Na intake and increase in dietary K intake.
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