Dietary sources of salt intake in adults and older people: a population-based study in a Brazilian town

Objective To assess salt intake and its dietary sources using biochemical and self-report methods and to characterize salt intake according to sociodemographic and disease-related variables in a sample of the Brazilian population. Design Population-based cross-sectional survey. Setting Salt intake was assessed by biochemical (24 h urinary Na excretion) and self-report methods (sodium FFQ, 24 h dietary recall, seasoned-salt questionnaire, discretionary-salt questionnaire and total reported salt intake). Participants Adults and older people (n 517) aged 20-80 years, living in Artur Nogueira, Sao Paulo, Brazil. Results Mean salt intake based on 24 h urinary Na excretion and total reported salt intake was 10 center dot 5 and 11 center dot 0 g/d, respectively; both measures were significantly correlated. Discretionary salt and seasoned salt were the most important sources of salt intake (68 center dot 2 %). Men in the study consumed more salt than women as estimated by 24 h urinary Na excretion (11 center dot 7 v. 9 center dot 6 g salt/d; P<0 center dot 0001). Participants known to be hypertensive added more salt to their meals but consumed less salty ultra-processed foods. Waist circumference in both sexes and BMI were positively correlated with salt intake estimated by 24 h urinary Na excretion. In addition, regression analysis revealed that being a young male or having a high waist circumference was a predictor of higher salt intake. Conclusions Salt intake in this population was well above the recommended amount. The main source of salt intake came from salt added during cooking. Salt intake varied according to sex and waist circumference.