Salt Sources Study
The purpose of this study is to collect detailed dietary data from four ethnic groups, with a particular emphasis on the amount and sources of sodium in the diet (e.g. added at the table and in cooking vs. from packaged/processed food). The Salt Sources Study is a multi-center study, and will consist of a total of 450 participants nationwide. This study is funded by the Centers for Disease Control and Prevention.
Eligible Participants
Eligible candidates for this study are men and women between the ages of 18 and 75, who do not have chronic kidney disease and are not pregnant or breastfeeding.
Study Design
Participation in this study requires attending a clinic visit for a study orientation, completing four dietary recalls on the telephone, and collecting samples of all salt use for a total of 4 days. A limited number of people are needed to also participate in a sub-study, requiring collection of four 24-hr urine samples, and the use of a study-provided salt over a 9 day period in all home cooking and when adding salt to food at the table.
At the end of the study participants will receive a research-grade analysis of their diet (carbs, fat, protein, fiber, sugars, calories, vitamins, minerals, sodium and other nutrients). Participants will also be compensated up to $40 for their contribution, and up to $120 for additional participation in the sub-study.
Conclusions
In this study, sodium added to food outside the home accounted for ≈70% of dietary sodium intake. This finding is consistent with the 2010 Institute of Medicine recommendation for reduction of sodium in commercially processed foods as the primary strategy to reduce sodium intake in the United States.
To learn more about the details of the study, read:
- Paper published in Circulation.
