Assessment of sodium and potassium in processed foods in an urban area in China
1995
Nan, Y. | Tian, H.G. | Shao, R.C. | Hu, G. | Dong, Q.N. | Pietinen, P. | Nissinen, A.
Objective: To identify commonly consumed processed foods with high sodium (Na) content and sodium to potassium (Na:K) ratio for the purpose of using this information in a community-based nutrition education programme. Design: Calculations of Na and K intake were based on the data of a dietary survey carried out in Tianjin in 1992. All processed foods were randomly sampled based on manufacturers and market survey. Setting: The survey was conducted in the urban area in Tianjin, China. Participants: 2317 subjects aged 15-64 years old were included in the dietary survey. The response rate was 95%. Main results: The mean sodium intake was 6517 mg in men and 5708 mg in women. 38% of the total Na intake came from processed foods and condiments in both of the urban men and women in Tianjin. 122 processed foods with sales volumes were identified. Most of the processed foods had high Na content and high Na:K ratio, especially Na-rich condiments, salted vegetables, fried dough cake and sausages. The Na content of most processed foods in Tianjin was higher than the mean value reported in the Chinese Food Composition Table. Conclusion: Processed foods contribute an important part of dietary Na in the urban diet in Tianjin. It is necessary to initiate nutrition intervention activities aiming at regulations on the Na content of processed foods and to advise the people to reduce consumption of salty foods.
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