Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile

Cuadrado-Soto, Esther; Peral-Suarez, África; Aparicio, Aránzazu; Perea, Jose M.; Ortega, Rosa M.; López-Sobaler, Ana M.

doi:10.3390/nu10121880

Submit to this Journal Review for this Journal Edit a Special Issue

Article Menu

...

Open AccessArticle

Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile

^1,*

^1,2,

^2,3,

^1,2,†

and

Ana M. López-Sobaler

^1,2,†

Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal S/N, 28040 Madrid, Spain

UCM Research Group: VALORNUT-920030, 28040 Madrid, Spain

Faculty of Health Sciences, Alfonso X El Sabio University, Avda. Universidad, 1, Villanueva de la Cañada, 28691 Madrid, Spain

Author to whom correspondence should be addressed.

^†

These two authors contribute equally to this paper.

Nutrients 2018, 10(12), 1880; https://doi.org/10.3390/nu10121880

Received: 31 October 2018 / Revised: 23 November 2018 / Accepted: 29 November 2018 / Published: 3 December 2018

(This article belongs to the Special Issue Advances in Dietary Sodium Research to Improve Human Health)

View Full-Text Download PDF

Browse Figures

Citation Export

Abstract

Excessive salt intake has negative effects on health and persists as a dietary problem in Spanish children. However, the analysis of dietary sodium sources has not been extensively studied. A group of 321 children between 7 and 11 years old from five Spanish regional communities was studied. A three-day dietary record was used to determine the contribution of food and beverages to dietary sodium intake. The food consumed was classified based on the level of processing (NOVA classification) and the nutritional profile. Boys consumed more dietary sodium and sodium from ultra-processed food (UPF) than girls (p < 0.05). The main sources of dietary sodium from discretionary food were meat and meat products (25.1%), some ready-to-eat and pre-cooked dishes (7.4%) and sugars and sweets (6.3%). More than 4/5 of the total dietary sodium consumed came from processed foods (PF) and UPF. Ready-to-eat and pre-cooked dishes (14.4%), meat and meat products (10.6%), and cereals (10.2%) were the most relevant UPF. These results demonstrate that a key point for Spanish children is a reduction in the sodium content in PF and UPF, whether these foods are for basic or discretionary consumption. Furthermore, a decrease in the frequency and the quantity of discretionary food consumption should be encouraged. View Full-Text

Keywords: sodium; food processing; ultra-processed; Spanish children; food environment; discretionary food; salt

▼ Show Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Share and Cite

MDPI and ACS Style

Cuadrado-Soto, E.; Peral-Suarez, Á.; Aparicio, A.; Perea, J.M.; Ortega, R.M.; López-Sobaler, A.M. Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile. Nutrients 2018, 10, 1880. https://doi.org/10.3390/nu10121880

AMA Style

Cuadrado-Soto E, Peral-Suarez Á, Aparicio A, Perea JM, Ortega RM, López-Sobaler AM. Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile. Nutrients. 2018; 10(12):1880. https://doi.org/10.3390/nu10121880

Chicago/Turabian Style

Cuadrado-Soto, Esther, África Peral-Suarez, Aránzazu Aparicio, Jose M. Perea, Rosa M. Ortega, and Ana M. López-Sobaler. 2018. "Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile" Nutrients 10, no. 12: 1880. https://doi.org/10.3390/nu10121880

Find Other Styles

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Abstract views Pdf views Html views

Article Menu

Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Article Access Map by Country/Region

Further Information

Guidelines

MDPI Initiatives

Follow MDPI