Sodium in commonly consumed fast foods in New Zealand: a public health opportunity. Issue 6 (3rd June 2015)

• Record Type: Journal Article
• Authors: Prentice, Celia A; Smith, Claire; McLean, Rachael M
• Is Part Of: Public health nutrition. Volume 19:Issue 6(2016)
• Page Start: 958
• Page End: 966
• Publication Date: 2015-06-03
• Subjects: Sodium, -- Salt, -- Fast foods, -- Takeaway, -- New Zealand, -- Nutrition Survey; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980015001731
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: (i) To determine the Na content of commonly consumed fast foods in New Zealand and (ii) to estimate Na intake from savoury fast foods for the New Zealand adult population. Design: Commonly consumed fast foods were identified from the 2008/09 New Zealand Adult Nutrition Survey. Na values from all savoury fast foods from chain restaurants ( n 471) were obtained from nutrition information on company websites, while the twelve most popular fast-food types from independent outlets ( n 52) were determined using laboratory analysis. Results were compared with the UK Food Standards Agency 2012 sodium targets. Nutrient analysis was completed to estimate Na intake from savoury fast foods for the New Zealand population using the 2008/09 New Zealand Adult Nutrition Survey. Setting: New Zealand. Subjects: Adults aged 15 years and above. Results: From chain restaurants, sauces/salad dressings and fried chicken had the highest Na content (per 100 g) and from independent outlets, sausage rolls, battered hotdogs and mince and cheese pies were highest in Na (per 100 g). The majority of fast foods exceeded the UK Food Standards Agency 2012 sodium targets. The mean daily Na intake from savoury fast foods was 283 mg/d for the total adult population and 1229 mg/d for fast-food consumers. Conclusions: Taking into account the Na content and frequency of consumption, potato dishes, filled rolls, hamburgers and battered fish contributed substantially to Na intake for fast-food consumers in New Zealand. These foods should be targeted for Na reduction reformulation.