<abstract xmlns="http://www.w3.org/1999/xhtml"> Introduction: The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period 2000-2009. The secondary aim was to look for food group contributors to sodium availability. <bold>Methods: </bold>Food purchase records (Household Budget Survey) as well as country-specific reference values and food composition information were used to estimate mean sodium availability of purchased foods (grams of sodium/person/ day - g Na/p/day) as well as food groups and foods with the largest contribution to the total sodium availability. <bold>Discussion and results: </bold>The mean sodium availability of purchased foods decreased in the period 2000-2009 and was on average 2,104±132 mg Na/p/day, not accounting for ready-made meals, most semi-prepared foods and adding salt during cooking and at the table. The key food group contributors of sodium in Slovenia were breads and bakery products (35.0%), meat products (27.9%), processed vegetables (6.6%) and cheeses (5.3%). <bold>Conclusions: </bold>Notwithstanding the smaller purchased quantities of higher-sodium foods (e.g. sausages, prosciutto, dry meat, pickled cucumbers) in comparison to larger purchased quantities of the medium-sodium foods (e.g. white bread, mixed bread, brown bread, milk, rolls), both food groups contribute significant amounts of sodium in the diets of Slovenians.</abstract>

Introduction: The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period 2000-2009. The secondary aim was to look for food group contributors to sodium availability. Methods: Food purchase records (Household Budget Survey) as well as country-specific reference values and food composition information were used to estimate mean sodium availability of purchased foods (grams of sodium/person/ day - g Na/p/day) as well as food groups and foods with the largest contribution to the total sodium availability. Discussion and results: The mean sodium availability of purchased foods decreased in the period 2000-2009 and was on average 2,104±132 mg Na/p/day, not accounting for ready-made meals, most semi-prepared foods and adding salt during cooking and at the table. The key food group contributors of sodium in Slovenia were breads and bakery products (35.0%), meat products (27.9%), processed vegetables (6.6%) and cheeses (5.3%). Conclusions: Notwithstanding the smaller purchased quantities of higher-sodium foods (e.g. sausages, prosciutto, dry meat, pickled cucumbers) in comparison to larger purchased quantities of the medium-sodium foods (e.g. white bread, mixed bread, brown bread, milk, rolls), both food groups contribute significant amounts of sodium in the diets of Slovenians.

Estimation of sodium availability in food in Slovenia: results from household food purchase data from 2000 to 2009

National Institute of Public Health, Trubarjeva 2, 1000 Ljubljana, Slovenia

University of Ljubljana, Medical Faculty, Department of Public Health, Zaloška 4, 1000 Ljubljana, Slovenia

Jozef Stefan Institute, Computer Systems Department, Jamova 39, 1000 Ljubljana, Sloveni

University Medical Centre Ljubljana, Division of Peadiatrics, Department of Gastroenterology, Nephrology and Nutrition, Bohoričeva 20, 1000 Ljubljana, Slovenia

WHO Collaborating Centre for Nutrition, University of Warwick, Coventry, United Kingdom

Slovenian Journal of Public Health

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Introduction: The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period...

Estimation of sodium availability in food in Slovenia: results from household food purchase data from 2000 to 2009

Online veröffentlicht: 09. Apr. 2014

Seitenbereich: 209 - 219

DOI: https://doi.org/10.2478/sjph-2014-0021

© Slovenian Journal of Public Health

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.