Sodium content in commonly consumed foods and its contribution to the daily intake

Autores
Calliope, Sonia Rosario; Samman, Norma Cristina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.
Fil: Calliope, Sonia Rosario. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy; Argentina
Materia
ARTISANAL FOOD
FAST FOOD
MONITORING
SODIUM CONTENT
STREET FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/144637
Acceder
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spelling Sodium content in commonly consumed foods and its contribution to the daily intakeCalliope, Sonia RosarioSamman, Norma CristinaARTISANAL FOODFAST FOODMONITORINGSODIUM CONTENTSTREET FOODhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.Fil: Calliope, Sonia Rosario. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Jujuy; ArgentinaMDPI2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144637Calliope, Sonia Rosario; Samman, Norma Cristina; Sodium content in commonly consumed foods and its contribution to the daily intake; MDPI; Nutrients; 12; 1; 1-2020; 1-152072-6643CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/nu12010034info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2072-6643/12/1/34info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:00:56Zoai:ri.conicet.gov.ar:11336/144637instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:00:56.933CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sodium content in commonly consumed foods and its contribution to the daily intake
title Sodium content in commonly consumed foods and its contribution to the daily intake
spellingShingle Sodium content in commonly consumed foods and its contribution to the daily intake
Calliope, Sonia Rosario
ARTISANAL FOOD
FAST FOOD
MONITORING
SODIUM CONTENT
STREET FOOD
title_short Sodium content in commonly consumed foods and its contribution to the daily intake
title_full Sodium content in commonly consumed foods and its contribution to the daily intake
title_fullStr Sodium content in commonly consumed foods and its contribution to the daily intake
title_full_unstemmed Sodium content in commonly consumed foods and its contribution to the daily intake
title_sort Sodium content in commonly consumed foods and its contribution to the daily intake
dc.creator.none.fl_str_mv Calliope, Sonia Rosario
Samman, Norma Cristina
author Calliope, Sonia Rosario
author_facet Calliope, Sonia Rosario
Samman, Norma Cristina
author_role author
author2 Samman, Norma Cristina
author2_role author
dc.subject.none.fl_str_mv ARTISANAL FOOD
FAST FOOD
MONITORING
SODIUM CONTENT
STREET FOOD
topic ARTISANAL FOOD
FAST FOOD
MONITORING
SODIUM CONTENT
STREET FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.
Fil: Calliope, Sonia Rosario. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy; Argentina
description Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.
publishDate 2020
dc.date.none.fl_str_mv 2020-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/144637
Calliope, Sonia Rosario; Samman, Norma Cristina; Sodium content in commonly consumed foods and its contribution to the daily intake; MDPI; Nutrients; 12; 1; 1-2020; 1-15
2072-6643
CONICET Digital
CONICET
url http://hdl.handle.net/11336/144637
identifier_str_mv Calliope, Sonia Rosario; Samman, Norma Cristina; Sodium content in commonly consumed foods and its contribution to the daily intake; MDPI; Nutrients; 12; 1; 1-2020; 1-15
2072-6643
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/nu12010034
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2072-6643/12/1/34
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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