Abstract 17875: The Potential Impact of a New Sodium Reduction Technology on Dietary Intakes & Health Outcomes: NHANES Modeling
Average sodium intake in America is over 3000 mg/day, greatly exceeding recommended intakes of 2300 mg/day and for certain at risk groups of 1500 mg/day. Using data from NHANES 2007-2010 with exclusions for unreliable data and pregnant or lactating females, we modeled the potential impact on sodium intake with the use of a sodium reduction technology: SODA LOTM Salt Microspheres (Tate & Lyle, Hoffman Estates, IL).
Based on potential usage levels provided by Tate & Lyle food developers, 953 foods were targeted for reduction. Suggested sodium reductions ranged from 20-30% depending on the particular food. We modeled sodium usual intakes by assuming four levels of market penetration (10, 20, 50, and 100%). SAS 9.2 and SUDAAN 11 are used for all calculations, the National Cancer Institute method (covariates used included recall day sequence, DRI age groups, and weekend intake indicator) was used for usual intake determination with and without sodium reduction scenarios, and NHANES survey weights were used in all calculations Analyses were assessed by five age groups (2+, 2-18, 19+,19-50, 51+ years of age), for gender combined and males and females separately. At the estimated 100% market penetration a sodium reduction of 274, 281, 271, 290, and 244 mg/day for those 2+, 2-18, 19+,19-50, 51+ years of age was estimated, respectively. The reductions were greater (p<0.01) for males than females of every age group. Overall modeled sodium reduction was ~7-9% of current sodium intake. With these modeled sodium reductions an additional ~5-9% of the population would be expected to meet the recommendation of 2300 mg/day, for example, the current ~22% of 2-18 year olds will shift to ~31% of the population meeting the 2300 mg/d guideline. We conclude that in light of continued high sodium intakes, innovations such as this sodium reduction technology can have a positive impact on helping to reduce sodium levels in the US food supply, thus helping to meet policy guidelines of sodium reduction, thereby helping to reduce the risk of hypertension and stroke in the US population.
- © 2013 by American Heart Association, Inc.