Sodium Intake of the
U.S. Population
What We Eat In America, NHANES 2007-2008
Highlights
Food Surveys Research Group
Dietary Data Brief No.
8
October 2011
The scientific literature indicates a strong relationship between increasing
levels of sodium intake in adults and risk for hypertension; in children from
birth through 18 years, there is moderate evidence that as sodium intake
In 2007
-
2008, the average
Mary K. Hoy, EdD, RD; Joseph D. Goldman, MA;
Theophile Murayi, PhD; Donna G. Rhodes, MS, RD;
and Alanna J. Moshfegh, MS, RD
decreases, blood pressure decreases (1). Further, increasing evidence
suggests that sodium may have independent, direct harmful effects on
stroke risk, cardiovascular disease, renal disease, osteoporosis, and risk for
gastric cancer (1, 2). The 2010 Dietary Guidelines for Americans
recommend a sodium intake of less than 2300 mg per day, with further
reductions to 1500 mg for certain high risk groups including individuals
aged 51 years and older and individuals of any age who are African-
In
2007
2008,
the
average
sodium intake of the U.S.
population aged two years and
older was 3330 mg per day.
Sodium intakes have remained
relatively unchanged and are
comparable to intakes observed
How much sodium is the U.S. population consuming?
American, or have hypertension, diabetes, or chronic kidney disease. Data
on the intake of sodium in the United States as reported in What We Eat In
America, NHANES 2007-2008 are presented in this report. The
contribution of food categories to total sodium intake is also discussed.
in the 1994-1998 survey.
Sodium intake is related to
calorie intake. As a result of
differences in calorie intakes,
the sodium intake of males is
higher than that of females.
In 2007-2008, the average sodium intake of the U.S. population aged two years
d ld 3330 d A i 1 ill i k f l ll
Figure 1 Sodium intake by age and gender 2007
2008
The amount of sodium per 1000
kcal is similar between males
and females within age
categories.
On a given day, most
individuals
consume more
an
d
o
ld
er was
3330
mg per
d
ay.
A
s F
i
gure
1
ill
ustrates,
i
nta
k
e o
f
ma
l
es overa
ll
was higher than females (p<0.001). Teens have higher intakes than younger
children, and adults through 59 years have higher intakes than adults 60 and
older (p<0.001). These intakes have remained stable since the continuous
NHANES survey was begun in 1999 and are also comparable to intakes in the
1994-1998 Continuing Survey of Food Intakes by Individuals (data not shown).
Figure
1
.
Sodium
intake
by
age
and
gender
,
2007
-
2008
individuals
consume
more
sodium than the
recommendation of less than
2300 mg per day.
Mixed dishes that contain
grains, meats, sauces,
vegetables, etc. contribute the
3000
4000
5000
Males
Females
o
dium mg/day
largest proportion to total
sodium intake – 23%. Meat,
poultry, fish and eggs
contribute 19%, about half of
that coming from deli/cured
meats.
0
1000
Age in years
S
o
U.S. DEPARTMENT OF AGRICULTURE
Agricultural Research Service
Beltsville Human Nutrition Research Center
Food Surveys Research Group
www.ars.usda.gov/ba/bhnrc/fsrg
SOURCE: What We Eat in America, NHANES 2007-2008, Day 1 dietary intake data, weighted.
FSRG Dietary Data Brief -- No.
8 -- Sodium Intake of the U.S. Population
Sodium intake is related to calorie intake.
The differences in total sodium intake across age and gender groups are related to different energy intakes. When
the amount of sodium per 1000 kilocalories (kcal), or sodium density (see definition on page 4) is considered,
there are no significant differences in sodium intake between males and females within age groups, as illustrated in
Fi 2 F th h l l ti t f th di d it f th di t 1631 1000
Figure 2. Sodium intake per 1000 kilocalories by age and gender, 2007-2008
Fi
gure
2
.
F
or
th
e w
h
o
l
e popu
l
a
ti
on over
t
wo years o
f
age,
th
e so
di
um
d
ens
it
y o
f
th
e
di
e
t
was
1631
mg per
1000
kcal. The dietary intakes of children through 11 years have a lower sodium density compared to teens and all
adults (p<0.001). In contrast, to meet the sodium recommendation of less than 2300 mg per day or 1500 mg per
day (depending on the population subgroup) based on a 2000 kcal diet, the sodium density would need to be 1150
mg per 1000 kcal, or 750 mg per 1000 kcal.
5000
2000
3000
4000
5000
Males
S
odium density
0
1000
Females
S
Age in years
SOURCE: What We Eat in America, NHANES 2007-2008, Day 1 dietary intake data, weighted.
Most individuals consume more sodium than is recommended on a given day.
Table 1 shows the mean and distribution of sodium intake for children and adults on a given day. As the table
indicates, mean sodium intakes of all individuals except children 2-5 years were above the recommended level
of 2300 mg. Further, on the reporting day, over 75% of adult males and over 50% of adolescents and adult
females consumed more than 2300 mg. Reduction of sodium intake to 1500 mg per day is indicated for
approximately half of the population, and data show that less than 10% met this recommendation on the
reporting day.
N
Mean
(mg)
SE
Distribution of daily sodium intake
10
th
25
th
50
th
75
th
90
th
Table 1. Mean and distribution of daily sodium intake, 2007-2008
Percentiles
Males and females
2-5 years
832 2230 45.1 1079 1546 2124 2768 3433
Males and females
6-11 years
1121 2933 71.4 1540 1986 2714 3503 4537
Males and females
12-19 years
1156 3505 100.9 1508 2164 2942 4320 6062
Males
20+ years
2662 4043 80.3 1904 2635 3724 4997 6470
Females
20+ years
2758 2884 40.1 1264 1861 2676 3562 4690
-2-
SOURCE: What We Eat in America, NHANES 2007-2008, Day 1 dietary intake data, weighted.
FSRG Dietary Data Brief -- No.
A wide variety of foods contribute to sodium intake. Most dietary sodium comes from sodium added during
food processing or during cooking in restaurants. Some foods contribute sizable amounts to total intake when
consumed because the
y
have a hi
g
h sodium densit
y
p
er servin
g
(
s
ee de
f
inition on
p
a
g
e 4
)
. However
,
man
y
What foods contribute to sodium intake?
8 -- Sodium Intake of the U.S. Population
y g yp g(
fpg)
,y
foods provide less sodium per serving but contribute substantially to total intake because they are frequently
consumed. Table 2 shows the contribution of different food categories to total sodium intake.
Table 2. Percent contribution of food categories to sodium intake, 2007-2008
FOOD CATEGORIES
†
Individuals
Reporting
‡
(%)
Contribution
to Sodium
(%)
Grain- or Meat/Poultry/ Fish-Mixed Dishes 23
Mixed Dishes:
meat, poultry, fish w/ sauces, gravies, bread, and/or vegetables
19 5
Pizza:
pizza, calzones, pizza rolls
12 5
Pasta/Macaroni Dishes
: spaghetti, ravioli, macaroni, lasagna, salads
17 5
Mexican/Latin-type Items:
burritos, tacos, tamales, nachos, other mixed dishes
8 3
Indian/Asian-type Items:
curries, egg rolls, fried rice, stir-fries, sushi
7 3
Rice/Rice Dishes
: plain rice, rice dishes w/ sauces, meat, beans, and/or vegetables
14 2
Meat, Poultry, Fish, Eggs
19
Deli/Cured Meats:
ham, luncheon meats, frankfurters, bacon, sausage
35 9
Poultry:
fried/baked chicken, patties, nuggets, turkey, duck
28 4
Meats:
beef, pork, lamb, game
24 2
Fish/Seafood:
finfish and shellfish, cakes, salads
11 2
Eggs/Egg Dishes:
scrambled/fried, omelets, quiches, souffles
19 2
Bread/Grain Products
14
Breads/Rolls:
yeast breads and rolls, tortillas, bagels, English muffins
65 8
Breakfast Bakery Items/Quick Breads:
biscuits, cornbread, muffins, pancakes,
ffl F h t t d h t t i
16 3
wa
ffl
es,
F
renc
h
t
oas
t
,
d
oug
h
nu
t
s, pas
t
r
i
es
Cereals/Grains:
RTE cereals, grits, oatmeal
32 2
V
egetables
7
Vegetables:
salads,
canned, fresh, frozen, except white potatoes
54 3
White Potatoes:
baked, boiled, mashed, fried, salads, except potato chips
31 3
Beans/Legumes:
dried and canned, bean dishes
10 1
Dairy
7
Cheese:
all cheese and cheese items
39 4
Fluid Milk:
flavored and unflavored milks
52 3
Savory Snacks:
chips, crackers, popcorn, pretzels
46
5
Salad Dressings/Spreads/Dips:
dressings, mayonnaise, butter, margarine, dips
47
4
Condiments/Sauces/Pickled Vegetables:
catsup, salsa, soy sauce, barbeque
sauce, pickles, sauerkraut
42
4
Soups:
canned and home recipe
13
4
†
Food categories not listed including beverages, ice cream/dairy items, nuts/seeds, fruits, sugar/substitutes, baby foods,
other miscellaneous foods each contribute ≤3% of sodium.
‡
Percentage of individuals reporting the foods in the category at least once on the day.
SOURCE: What We Eat in America, NHANES 2007-2008, Day 1 dietary intake data, weighted.
-3-
FSRG Dietary Data Brief -- No.
Definitions
Sodium density: The amount of sodium in a specified amount of a food or diet in order to make comparisons.
Comparisons of the sodium density of foods are usually on a per 100 gram basis, and comparisons of the sodium
density of the diet is usually on a per 1000 kcal basis.
8 -- Sodium Intake of the U.S. Population
Data Source
Estimates in this report are based on one day of dietary intake data collected in What We Eat in America, the
dietary intake interview component of the National Health and Nutrition Examination Survey (NHANES), in
2007-2008. Data on sodium consum
p
tion are based on Da
y
1dietar
y
intake data of 8529 individuals a
g
e 2
pyy g
years and older with complete and reliable intakes. Data on contribution of food groups to total sodium intake
of the population are based on Day 1 dietary intake data of all individuals excluding breastfed children
(N=9118). Sample weights were applied in all analyses to produce nationally representative estimates.
References
1
U S Department of Agriculture and U S Department of Health and Human Services
Dietary
1
.
U
.
S
.
Department
of
Agriculture
and
U
.
S
.
Department
of
Health
and
Human
Services
.
Dietary
Guidelines for Americans, 2010. 7
th
Edition, Washington, DC: U.S. Government Printing Office,
December 2010
2. He HJ and MacGregor GA. A comprehensive review on salt and health and current experience of
Worldwide reduction programmes. J Hum Hypertens 2009, 23(6):363-84.
About the authors
Hoy MK, Goldman JD, Murayi T, Rhodes DG, Moshfegh AJ. Sodium Intake of the U.S. Population: What We
Eat In America, NHANES 2007-2008. Food Surveys Research Group Dietary Data Brief No. 8. October 2011.
Available at
:
http://
ars usda gov/Services/docs htm?docid
=
19476
Suggested citation
Mary K. Hoy, Joseph D. Goldman, Theophile Murayi, Donna G. Rhodes, and Alanna J. Moshfegh are with the
Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service.
About
the
authors
All material appearing in this report is in the public domain and may be reproduced or copied without permission.
However, citation as to source is appreciated.
Copyright information
Available
at
:
http://
ars
.
usda
.
gov/Services/docs
.
htm?docid 19476
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Agricultural Research Service
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Food Surveys Research Group
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