Estimating Sodium and Potassium Intakes and Their Ratio in the American Diet: Data from the 2011-2012 NHANES

被引:69
作者
Bailey, Regan L. [1 ,2 ]
Parker, Elizabeth A. [3 ]
Rhodes, Donna G. [3 ]
Goldman, Joseph D. [3 ]
Clemens, John C. [3 ]
Moshfegh, Alanna J. [3 ]
Thuppal, Sowmyanarayanan V. [2 ]
Weaver, Connie M. [2 ]
机构
[1] NIH, Off Dietary Supplements, Bldg 10, Bethesda, MD 20892 USA
[2] Purdue Univ, Dept Nutr Sci, W Lafayette, IN 47907 USA
[3] USDA ARS, Beltsville, MD USA
关键词
sodium; potassium; ratio; NHANES; Na:K; diet; REPORT INSTRUMENTS; RECALL DATA; VALIDATION; NUTRITION; VARIANCE; DESIGN; ENERGY; FOODS; BIAS;
D O I
10.3945/jn.115.221184
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: The dietary sodium-to-potassium ratio (Na:K) is shown to be more strongly associated with an increased risk of cardiovascular disease (CVD) and CVD-related mortality than either sodium or potassium intake alone. Objective: The aim was to estimate the Na: K in the diet of US adults. Methods: Among US adults from the 2011-2012 NHANES (>= 20 y; 2393 men and 2337 women), the National Cancer Institute method was used to estimate sodium and potassium intakes, Na: K, and the percentage of individuals with Na: K < 1.0 utilizing the complex, stratified, multistage probability cluster sampling design. Results: Overall, women had a significantly lower Na: K than men (mean +/- SE: 1.32 +/- 0.02 compared with 1.45 +/- 0.02). Non-Hispanic whites had a significantly lower Na: K than non-Hispanic blacks and non-Hispanic Asians (1.34 +/- 0.02 compared with 1.54 +/- 0.03 and 1.49 +/- 0.04, respectively). Only 12.2% +/- 1.5% of US adults had a Na: K < 1.0. The Na: K decreased linearly as age increased. Most adults (90% +/- 0.8%) had sodium intakes > 2300 mg/d, whereas < 3% had potassium intakes > 4700 mg/d. Grains and vegetables were among the highest contributors to sodium intakes for adults with Na: K < 1.0, compared with protein foods and grains for those with Na: K >= 1.0. Vegetables and milk and dairy products constituted the primary dietary sources of potassium for individuals with Na: K < 1.0, whereas mixed dishes and protein foods contributed the most potassium for individuals with ratios >= 1.0. Individuals with a Na: K < 1.0 were less likely to consume mixed dishes and condiments and were more likely to consume vegetables, milk and dairy products, and fruit than those with a Na: K >= 1.0. Conclusion: Only about one-tenth of US adults have a Na: K consistent with the WHO guidelines for reduced risk of mortality. Continued efforts to reduce sodium intake in tandem with novel strategies to increase potassium intake are warranted.
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收藏
页码:745 / 750
页数:6
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