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Modeling dietary patterns to assess sodium recommendations for nutrient adequacy.

BACKGROUNDThe 2010 Dietary Guidelines Advisory Committee report contained dietary patterns developed by using nutrient-dense foods. In most cases, low-sodium forms of foods were incorporated into the patterns. OBJECTIVESWe wanted to determine whether choosing lower-sodium foods could lower the sodiu... Full description

Journal Title: The American journal of clinical nutrition April 2013, Vol.97(4), pp.842-847
Main Author: Guenther, Patricia M
Other Authors: Lyon, Joan M G , Appel, Lawrence J
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 1938-3207 ; DOI: 1938-3207 ; DOI: 10.3945/ajcn.112.047779
Link: http://search.proquest.com/docview/1319168975/?pq-origsite=primo
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title: Modeling dietary patterns to assess sodium recommendations for nutrient adequacy.
format: Article
creator:
  • Guenther, Patricia M
  • Lyon, Joan M G
  • Appel, Lawrence J
subjects:
  • Diet–Standards
  • Energy Intake–Administration & Dosage
  • Feeding Behavior–Administration & Dosage
  • Guidelines As Topic–Administration & Dosage
  • Humans–Administration & Dosage
  • Models, Biological–Administration & Dosage
  • Nutrition Policy–Administration & Dosage
  • Nutritive Value–Administration & Dosage
  • Sodium–Administration & Dosage
  • Sodium, Dietary–Administration & Dosage
  • Abridged
  • Sodium, Dietary
  • Sodium
ispartof: The American journal of clinical nutrition, April 2013, Vol.97(4), pp.842-847
description: BACKGROUNDThe 2010 Dietary Guidelines Advisory Committee report contained dietary patterns developed by using nutrient-dense foods. In most cases, low-sodium forms of foods were incorporated into the patterns. OBJECTIVESWe wanted to determine whether choosing lower-sodium foods could lower the sodium content to 1500 mg without compromising nutrient adequacy. We also explored the effect of choosing typical foods (more calories with higher sodium) and the feasibility of implementing sodium recommendations on a density basis (mg Na/kcal). DESIGNFood patterns developed during the 2010 Dietary Guidelines development process were used as the base for this analysis. Modeling was then used to analyze the effect of substituting lower-sodium foods on nutrient adequacy. RESULTSSodium amounts in the base model varied directly with energy level (1.0 mg Na/kcal) and ranged from 996 to 3176 mg/d. Amounts in the lowest-sodium model also varied with energy level (~0.5 mg/kcal) and ranged from 500 to 1250 mg/d. A comparison of sodium density for the base and the lowest sodium models showed that sodium in the lowest model is ~50% of the base. For typical food choices, sodium amounts were much higher (1.6-2.0 mg/kcal and 1715-5078 mg/d). Comparison of sodium density for the base and the typical food choice models showed that amounts were 1.6-2.0 times greater than the base. CONCLUSIONSBy choosing only low-sodium foods, it was possible to construct nutritionally adequate dietary patterns with 1500 mg Na/d. Sodium density (mg Na/kcal) is a practical approach for expressing sodium recommendations.
language: eng
source:
identifier: E-ISSN: 1938-3207 ; DOI: 1938-3207 ; DOI: 10.3945/ajcn.112.047779
fulltext: fulltext
issn:
  • 19383207
  • 1938-3207
url: Link


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titleModeling dietary patterns to assess sodium recommendations for nutrient adequacy.
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descriptionBACKGROUNDThe 2010 Dietary Guidelines Advisory Committee report contained dietary patterns developed by using nutrient-dense foods. In most cases, low-sodium forms of foods were incorporated into the patterns. OBJECTIVESWe wanted to determine whether choosing lower-sodium foods could lower the sodium content to 1500 mg without compromising nutrient adequacy. We also explored the effect of choosing typical foods (more calories with higher sodium) and the feasibility of implementing sodium recommendations on a density basis (mg Na/kcal). DESIGNFood patterns developed during the 2010 Dietary Guidelines development process were used as the base for this analysis. Modeling was then used to analyze the effect of substituting lower-sodium foods on nutrient adequacy. RESULTSSodium amounts in the base model varied directly with energy level (1.0 mg Na/kcal) and ranged from 996 to 3176 mg/d. Amounts in the lowest-sodium model also varied with energy level (~0.5 mg/kcal) and ranged from 500 to 1250 mg/d. A comparison of sodium density for the base and the lowest sodium models showed that sodium in the lowest model is ~50% of the base. For typical food choices, sodium amounts were much higher (1.6-2.0 mg/kcal and 1715-5078 mg/d). Comparison of sodium density for the base and the typical food choice models showed that amounts were 1.6-2.0 times greater than the base. CONCLUSIONSBy choosing only low-sodium foods, it was possible to construct nutritionally adequate dietary patterns with 1500 mg Na/d. Sodium density (mg Na/kcal) is a practical approach for expressing sodium recommendations.
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descriptionBACKGROUNDThe 2010 Dietary Guidelines Advisory Committee report contained dietary patterns developed by using nutrient-dense foods. In most cases, low-sodium forms of foods were incorporated into the patterns. OBJECTIVESWe wanted to determine whether choosing lower-sodium foods could lower the sodium content to 1500 mg without compromising nutrient adequacy. We also explored the effect of choosing typical foods (more calories with higher sodium) and the feasibility of implementing sodium recommendations on a density basis (mg Na/kcal). DESIGNFood patterns developed during the 2010 Dietary Guidelines development process were used as the base for this analysis. Modeling was then used to analyze the effect of substituting lower-sodium foods on nutrient adequacy. RESULTSSodium amounts in the base model varied directly with energy level (1.0 mg Na/kcal) and ranged from 996 to 3176 mg/d. Amounts in the lowest-sodium model also varied with energy level (~0.5 mg/kcal) and ranged from 500 to 1250 mg/d. A comparison of sodium density for the base and the lowest sodium models showed that sodium in the lowest model is ~50% of the base. For typical food choices, sodium amounts were much higher (1.6-2.0 mg/kcal and 1715-5078 mg/d). Comparison of sodium density for the base and the typical food choice models showed that amounts were 1.6-2.0 times greater than the base. CONCLUSIONSBy choosing only low-sodium foods, it was possible to construct nutritionally adequate dietary patterns with 1500 mg Na/d. Sodium density (mg Na/kcal) is a practical approach for expressing sodium recommendations.
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abstractBACKGROUNDThe 2010 Dietary Guidelines Advisory Committee report contained dietary patterns developed by using nutrient-dense foods. In most cases, low-sodium forms of foods were incorporated into the patterns. OBJECTIVESWe wanted to determine whether choosing lower-sodium foods could lower the sodium content to 1500 mg without compromising nutrient adequacy. We also explored the effect of choosing typical foods (more calories with higher sodium) and the feasibility of implementing sodium recommendations on a density basis (mg Na/kcal). DESIGNFood patterns developed during the 2010 Dietary Guidelines development process were used as the base for this analysis. Modeling was then used to analyze the effect of substituting lower-sodium foods on nutrient adequacy. RESULTSSodium amounts in the base model varied directly with energy level (1.0 mg Na/kcal) and ranged from 996 to 3176 mg/d. Amounts in the lowest-sodium model also varied with energy level (~0.5 mg/kcal) and ranged from 500 to 1250 mg/d. A comparison of sodium density for the base and the lowest sodium models showed that sodium in the lowest model is ~50% of the base. For typical food choices, sodium amounts were much higher (1.6-2.0 mg/kcal and 1715-5078 mg/d). Comparison of sodium density for the base and the typical food choice models showed that amounts were 1.6-2.0 times greater than the base. CONCLUSIONSBy choosing only low-sodium foods, it was possible to construct nutritionally adequate dietary patterns with 1500 mg Na/d. Sodium density (mg Na/kcal) is a practical approach for expressing sodium recommendations.
doi10.3945/ajcn.112.047779
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date2013-04-01