Dietary sodium intakes and resources among residents in Shandong province / 中华预防医学杂志

ABSTRACT

<p><b>OBJECTIVE</b>To describe dietary sodium intakes and resources among residents in Shandong province.</p><p><b>METHODS</b>A total of 2184 subjects were selected by multi-stage stratified cluster random sampling method from 18-69 years old people in Shandong province in June, 2011. A total of 2140 subjects completed the study, the completion rate was 98.0%. Three-day (24-hour per day) dietary recalls and weighting methods were conducted to collect information about all the foods and condiments consumed by the subjects. Individual dietary sodium intake was calculated, the differences of dietary sodium intake among subjects with different characteristics were analyzed, and the proportions of different dietary sodium resources were also analyzed.</p><p><b>RESULTS</b>The amount of individual dietary sodium intake was 5745.0 (95%CI5427.6-6062.5) mg/d in Shandong; 6147.4 (95%CI 5823.8-6471.0) mg/d for male residents, 5339.3 (95%CI5005.8-5672.8) mg/d for female residents. There was a significant difference between males and females (F = 75.22, P < 0.01). The amount of individual dietary sodium intake was 5910.1 (95%CI5449.3-6370.8) mg/d, 5341.6 (95%CI5007.0-5676.1) mg/d for rural residents and urban residents respectively, and there was also a significant difference (F = 5.53, P < 0.05). The amount of condiment sodium intake was 4640.3 (95%CI4360.2-4920.4) mg/d, which was the largest contributor to sodium intake, accounting for 80.8% (95%CI79.9%-81.6%) of total intake. Sodium intake from cereals was 650.7 (95%CI 590.5-711.0) mg/d, accounting for 11.3% (95%CI10.3%-12.3%) of total intake. Sodium intake from eggs was 118.9 (95%CI95.2-142.6) mg/d, accounting for 2.1% (95%CI1.6%-2.6%) of total intake. The amount of manufactured food sodium intake was 582.1(95%CI 497.8-666.4) mg/d, accounting for 10.1% (95%CI8.9%-11.4%) of total intake.</p><p><b>CONCLUSION</b>Sodium intakes remain high among residents of Shandong province, and sodium from condiments was the largest source of dietary sodium intake, sodium of manufactured food only accounting for small part.</p>