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Salt Sources Study

Although several studies have examined the contribution of sodium intake of specific foods and supplements, the amount of salt added at the table is difficult to estimate. Moreover, these studies are small, have a homogeneous sample - primarily Caucasian females - and date back to the 1990s. Since then, there have been changes in national food production and an update is needed. The aim of this study was to provide contemporary data on the major sources of sodium intake in a larger, more diverse sample of adults, with a particular focus on the amount and sources of sodium in the diet (e.g. added at the table and in cooking vs. from packaged/processed food).

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Eligible Participants

  • Generally healthy adults,18 to 75 years of age
  • Belonging to one of the following ethnic groups: black, Asian, Hispanic, or non-Hispanic white

Study Design

This was a multi-site trial involving three locations in the US: Palo Alto, CA, Birmingham, AL, or Minneapolis, MN. A total of 450 adults were recruited from four race/ethnic groups: blacks, Asians, Hispanics, and non-Hispanic whites, with equal number of women and men in each group. Participants attended a clinic visit for a study orientation, completed four 24-hour dietary recalls over the phone, and were asked to collect samples of all salt used at the table or in cooking for a total of 4 days during the study.

Conclusions

The results of this study showed that the biggest contributor to sodium intake in the U.S. comes from sodium added to food outside the home, accounting for about 70% of total sodium intake. The next biggest source was sodium inherent to food, followed by salt added in home food preparation, and salt added to food at the table. These findings are consistent with the 2010 Institute of Medicine recommendations for reduction of sodium in commercially processed foods as the primary strategy to reduce sodium intake in the U.S.

Research