Eating occasions and the contribution of foods to sodium and potassium intakes in adults. Issue 2 (7th November 2017)

• Record Type: Journal Article
• Authors: Dickinson, Kacie M; Chan, Lily; Moores, Carly J; Miller, Jacqueline; Thomas, Jolene; Yaxley, Alison; Jackson, Kathryn; Mehta, Kaye; Matwiejczyk, Louisa; Wray, Amanda; Miller, Michelle
• Is Part Of: Public health nutrition. Volume 21:Issue 2(2018)
• Page Start: 317
• Page End: 324
• Publication Date: 2017-11-07
• Subjects: Sodium, -- Potassium, -- Diet, -- Food, -- Meal, -- Snack, -- Eating occasion; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980017002968
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: To examine dietary Na and K intake at eating occasions in Australian adults and identify the contribution of major food sources to Na and K at different eating occasions. Design: Secondary analysis of 24 h recall diet data from the Australian Health Survey (2011–2013). Setting: Nationally representative survey in Australia. Subjects: Male and female Australians aged 18–84 years ( n 7818). Results: Dinner contributed the greatest proportion to total daily Na intake (33 %) and K intake (35 %). Na density was highest at lunch (380 mg/MJ) and K density highest at between-meal time eating occasions (401 mg/MJ). Between-meal time eating occasions provided 20 % of daily Na intake and 26 % of daily K intake. The major food group sources of Na were different at meal times (breads and mixed dishes) compared with between-meal times (cakes, muffins, scones, cake-type desserts). The top food group sources of K at meal times were potatoes and unprocessed meat products and dishes. Conclusions: Foods which contributed to Na and K intake differed according to eating occasion. Major food sources of Na were bread and processed foods. Major food sources of K were potatoes and meat products and dishes. Public health messages that emphasise meal-based advice and diet patterns high in vegetables, fruits and unprocessed foods may also aid reduction in dietary Na intake and increase in dietary K intake.