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Fuentes de sodio en adultos estadounidenses de 3 regiones geográficas

Lisa J Harnack¹, Mary E Cogswell², James M Shikany²

¹From Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis (L.J.H., X.Z., L.M.S.); Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA (M.E.C., C.G., K.Y.); Division of Preventive Medicine, Department of Medicine, University of Alabama at Birmingham (J.M.S.); Stanford Prevention Center, School of Medicine, Stanford University, Palo Alto, CA (C.D.G.); and National Heart, Lung, and Blood Institute, National Institutes of Health, Bethesda, MD (C.M.L.). harna001@umn.edu.

|May 10, 2017

Resumen

La mayoría de los adultos estadounidenses consumen exceso de sodio, principalmente de los alimentos preparados fuera del hogar. La reducción del sodio en los alimentos procesados comercialmente es clave para reducir la ingesta y mejorar la salud pública.

Área de la Ciencia:

Ciencias de la nutrición
Salud pública
Análisis de la ingesta alimentaria

Sus antecedentes:

El consumo excesivo de sodio es frecuente entre los adultos estadounidenses.
La comprensión de las fuentes de sodio en la dieta es crucial para las estrategias efectivas de reducción.

Objetivo del estudio:

Identificar las fuentes primarias de ingesta de sodio en una población adulta estadounidense diversa.
Informar las iniciativas de salud pública y las directrices dietéticas para la reducción de sodio.

Principales métodos:

Reclutamiento de 450 adultos en tres áreas metropolitanas diversas (Birmingham, AL; Palo Alto, CA; Minneapolis-St. Paul, MN).
Recopilación de cuatro recuerdos dietéticos de 24 horas por participante, incluidas muestras duplicadas de sal añadida.
Inclusión de diversos grupos raciales y étnicos y representación equilibrada de género.

Principales resultados:

El sodio añadido a los alimentos fuera del hogar fue la fuente dominante, contribuyendo con el 70,9% de la ingesta total.
Este patrón se mantuvo en todos los subgrupos demográficos, incluidos los diferentes niveles de educación y grupos de edad.
El sodio inherente en los alimentos (14,2%) y la preparación casera (5,6%) fueron fuentes secundarias.

Conclusiones:

Los alimentos preparados fuera del hogar representan aproximadamente el 70% del sodio de la dieta.
Los hallazgos apoyan la recomendación del Instituto de Medicina de 2010 para dirigirse a los alimentos procesados comercialmente para la reducción de sodio.

Palabras clave:

el régimen alimenticio hipertensión el sodio

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