The complexity of foods that are both high in sodium and key nutrients creates challenges for sodium reduction efforts when reformulating foods, according to new research.
Understanding the nutritional profile of the top contributors to sodium intake from food has implications for public health, dietary guidance, and food reformulation efforts.
It is also crucial to understand the levels of different nutrients in foods of public health concern to ensure that ongoing efforts to reduce sodium intake do not inadvertently compromise the overall nutritional quality of the diet.
According to a new study led by University of Toronto researchers, this analysis is necessary is to “avoid unintended consequences, such as reductions in shortfall nutrients or displacement of nutrient-dense foods.” The research was supported by IAFNS Sodium in Foods & Health Implications Committee.
The Nutrients Foods Carry
For example, pizza provides moderate amounts of iron, folate, and calcium. According to the article, “Cold cuts, meat mixed dishes, burritos/tacos, burgers, poultry, and chicken nuggets were the highest contributors (40% to 50%) to protein servings.”
Thus, they conclude that the major sources of sodium also contribute key nutrients which should be considered during sodium reduction and reformulation efforts. Reformulating some food products to lower sodium by 10%-30% is feasible “but should also be implemented in ways to preserve the nutrient contributions of these foods,” the authors say. The paper comes against a backdrop of recent voluntary and educational programs to lower sodium intake from foods.
Based on NHANES Survey
The analysis drew on nationally representative data from the 2017-2018 US National Health and Nutrition Examination Survey (NHANES), a continuous, cross-sectional survey of people living in the US The participants completed an in-person 24-hour dietary recall and health examination. Researchers captured data from a variety of different groups and demographic categories.
Results from the analysis of the survey showed that many top food category contributors to sodium intakes such as vegetables, cheese, cold cuts, and breads are alsao sources of nutrients Americans do not get enough of. These so-called “short-fall” nutrients include potassium, fiber, calcium, and vitamin D. In addition, the top contributors include food groups of public health importance like dairy, vegetables, and grains. On the flip side, some of these foods can also include what scientists call nutrients-to-limit such as sodium, but also saturated fat, and sugars.
Complex Food Challenge
The paper concludes, “Given the complexity of foods that are simultaneously high in sodium and sources of key nutrients, interpretive front-of-pack labeling systems may help consumers… Evidence from other countries suggests that such systems may encourage shifts toward lower-sodium and healthier products.”
According to Mavra Ahmed, first author on the study and a Research Associate/Fellow in the Department of Nutritional Sciences at the University of Toronto’s Temerty Faculty of Medicine, “These findings highlight a critical tension in sodium reduction policy — many of the foods contributing most to sodium intake also provide essential nutrients. Therefore, policies must take a more nuanced, systems-level approach to avoid unintended nutritional trade-offs.”
According to Mary L’Abbe’, principal investigator on the study and Professor Emeritus of Nutritional Sciences at Temerty Medicine, “These results show that it is important that manufacturers continue to focus efforts on reducing sodium levels in foods, particular those that are high in sodium and also contribute other important nutrients that Americans need in their diets.”
Access further details about the report.