ArticleNutrients2019
Sodium Content in Commonly Consumed Foods and Its Contribution to the Daily Intake.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Trial
- Sodium Content of Street and Restaurant Foods in Nigeria: A Multilevel Analysis of Food System Determinants.Nutrients · 2026Article
- Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups.Foods (Basel, Switzerland) · 2025Article
- A sensor-actuator-coupled gustatory interface chemically connecting virtual and real environments for remote tasting.Science advances · 2025Article
- Nutritional Risks of Heavy Metals in the Human Diet-Multi-Elemental Analysis of Energy Drinks.Nutrients · 2024Article
- Accuracy of Declared Salt Content on Traffic Light Labelling of Nuts and Seeds in Isfahan, Iran.Journal of research in health sciences · 2024Article
- Article
- Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland.Nutrients · 2021Article
- Reformulation of Pastry Products to Improve Effects on Health.Nutrients · 2020Review
- Sodium content in commonly consumed away-from-home food in three areas of Metropolitan Lima, Peru.Revista peruana de medicina experimental y salud publicaArticle
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO's objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers' awarenessabout the importance of reducing sodium content in foods they produce and in public health.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.