Estimation of Sodium Availability and Food Sources from 2018 to 2019 and Its Trends during the 2004–2019 Period in Costa Rica
2022
Marlene Roselló-Araya | Karol Madriz-Morales | Jaritza Vega-Solano | Adriana Blanco-Metzler | Hilda Núñez-Rivas | Karla Benavides-Aguilar | Rafael Claro
Sodium availability and food sources in 2018&ndash:2019 were estimated and trends analyzed for 15 years (2004&ndash:2019) in Costa Rica. Food purchase records from the National Household Income and Expenditure Survey (ENIGH) 2018&ndash:2019 were converted to energy and sodium using food composition tables measuring &ldquo:apparent consumption&rdquo:. Foods were classified by sodium content. ENIGH is a probabilistic, stratified, two-stage and replicated national survey, carried out regularly by the national statistics institution. Results from the 2004&ndash:2005 and 2012&ndash:2013 ENIGHs came from previous analysis. Differences between periods were determined through descriptive and inferential statistics. The available sodium adjusted to 2000 kcal/person/day was 3.40, 3.86, and 3.84 g/person/day (g/p/d) for periods 2004&ndash:2005, 2013&ndash:2014, and 2018&ndash:2019, respectively. In this last period, this was 3.94 urban and 3.60 g/p/d rural (p <: 0.05), with a non-linear increase with income. During 2004&ndash:2019 sodium from salt and salt-based condiments increased from 69.5 to 75.5%: the contribution of common salt increased, from 60.2 to 64.8% and condiments without added salt from 9.3 to 10.7%. From 2012&ndash:2013 to 2018&ndash:2019, processed and ultra-processed foods with added sodium intake increased from 14.2 to 16.9% and decreased in prepared meals (7.2 to 2.8%). Costa Rica has been successful in reducing salt/sodium available for consumption: after a 12% increase of salt consumption between 2004&ndash:2005 and 2012&ndash:2013, to a level almost twice as high as recommended, it has stabilized in the last period.
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