TABLE 4.
Distribution of sodium density in milligrams per kilocalorie in branded packaged foods by the top food categories contributing to sodium consumption1
| Rank2 | Food category | Range | Mean ± SD | Percentile
|
||||
|---|---|---|---|---|---|---|---|---|
| 10th | 25th | 50th | 75th | 90th | ||||
| 1 | Breads and rolls | 0–6 | 1.9 ± 0.4 | 1.4 | 1.7 | 1.9 | 2.1 | 2.4 |
| Frozen | 1–2 | 1.7 ± 0.3 | 1.3 | 1.4 | 1.7 | 1.8 | 2.1 | |
| Fresh bread | 0–6 | 1.9 ± 0.4 | 1.4 | 1.7 | 1.9 | 2.2 | 2.4 | |
| Fresh buns/rolls/bagels/etc. | 1–3 | 1.8 ± 0.3 | 1.4 | 1.6 | 1.8 | 1.9 | 2.2 | |
| 2 | Cold cuts and cured meats | 1–15 | 7.2 ± 3.5 | 3.3 | 3.7 | 6.8 | 10.2 | 12.0 |
| Canned | 3–5 | 4.3 ± 0.7 | 3.2 | 4.1 | 4.4 | 4.4 | 5.3 | |
| Refrigerated | 1–15 | 7.3 ± 3.5 | 3.3 | 3.7 | 7.3 | 10.2 | 12.4 | |
| 3 | Pizza | 1–3 | 2.2 ± 0.4 | 1.8 | 2.0 | 2.2 | 2.6 | 2.8 |
| 4 | Poultry | 0–9 | 2.2 ± 1.5 | 0.3 | 1.6 | 1.9 | 2.4 | 3.9 |
| 5 | Soups | 3–194 | 18.4 ± 25.2 | 4.2 | 5.3 | 7.3 | 14.8 | 62.0 |
| 6 | Sandwiches | 1–3 | 2.2 ± 0.5 | 1.6 | 1.9 | 2.2 | 2.5 | 3.0 |
| 7 | Cheese | 0–10 | 3.2 ± 1.6 | 1.5 | 1.7 | 2.8 | 4.2 | 5.3 |
| Natural | 0–7 | 2.0 ± 0.8 | 1.5 | 1.5 | 1.7 | 2.5 | 3.0 | |
| Processed | 1–10 | 4.6 ± 1.2 | 3.9 | 3.9 | 4.3 | 5.3 | 6.2 | |
| Shredded/grated | 0–6 | 2.4 ± 1.0 | 1.6 | 1.6 | 2.1 | 2.5 | 4.3 | |
| 8 | Pasta mixed dishes | 1–7 | 3.0 ± 1.0 | 1.9 | 2.4 | 3.0 | 3.6 | 3.8 |
| Frozen | 1–4 | 2.5 ± 0.5 | 1.8 | 2.0 | 2.4 | 2.8 | 3.1 | |
| Other | 2–7 | 3.6 ± 1.0 | 2.5 | 3.1 | 3.5 | 3.8 | 4.1 | |
| 9 | Meat mixed dishes | 0–6 | 3.3 ± 1.1 | 2.2 | 2.6 | 3.1 | 4.2 | 4.6 |
| Frozen | 0–6 | 3.1 ± 1.1 | 2.1 | 2.3 | 2.8 | 3.8 | 4.4 | |
| Canned | 2–5 | 3.8 ± 0.8 | 2.6 | 2.9 | 4.4 | 4.6 | 4.6 | |
| 10 | Savory snacks | 0–13 | 1.4 ± 0.8 | 0.8 | 1.0 | 1.2 | 1.6 | 2.3 |
| Potato chips | 0–3 | 1.3 ± 0.4 | 0.9 | 1.1 | 1.2 | 1.3 | 1.5 | |
| Tortilla chips | 0–2 | 1.0 ± 0.3 | 0.7 | 0.8 | 1.0 | 1.2 | 1.5 | |
| Other | 0–13 | 2.0 ± 1.1 | 1.1 | 1.4 | 1.8 | 2.3 | 3.2 | |
| 11 | Burritos, tacos, tamales | 1–7 | 1.9 ± 0.8 | 1.0 | 1.2 | 1.9 | 2.2 | 2.6 |
| 12 | Frankfurters and sausages | 1–13 | 3.4 ± 1.3 | 2.3 | 2.7 | 3.1 | 4.0 | 4.7 |
| Sausages | 1–10 | 3.0 ± 1.2 | 1.9 | 2.4 | 2.7 | 3.2 | 4.5 | |
| Frankfurters/bratwursts | 2–13 | 3.8 ± 1.3 | 2.7 | 3.0 | 3.8 | 4.0 | 4.8 | |
| 13 | Salad dressings and vegetable oils | 0–32 | 4.0 ± 4.1 | 1.6 | 1.9 | 2.5 | 4.5 | 7.0 |
| 14 | Ready-to-eat cereal | 0–3 | 1.4 ± 0.6 | 0.4 | 1.2 | 1.5 | 1.8 | 1.9 |
| 15 | Tomato-based condiments | 3–40 | 13.0 ± 6.5 | 4.7 | 9.5 | 12.7 | 15.0 | 25.0 |
| 16 | Eggs and egg mixed dishes | 2–6 | 3.6 ± 0.9 | 2.6 | 3.0 | 3.2 | 3.8 | 3.8 |
| 17 | Fried rice, lo mein, stir-fry mixtures | 1–43 | 4.1 ± 6.0 | 1.3 | 1.9 | 2.5 | 3.7 | 10.0 |
| 18 | Poultry mixed dishes | 1–11 | 2.7 ± 1.5 | 1.5 | 1.7 | 2.5 | 3.0 | 4.3 |
| 19 | Biscuits, muffins, quick breads | 1–4 | 2.4 ± 0.8 | 1.3 | 1.7 | 2.3 | 3.1 | 3.5 |
| Frozen/refrigerated | 2–4 | 3.2 ± 0.3 | 2.8 | 3.0 | 3.2 | 3.4 | 3.6 | |
| Fresh | 1–4 | 1.6 ± 0.6 | 0.9 | 1.7 | 1.7 | 1.8 | 1.8 | |
| Mixes | 1–4 | 2.0 ± 0.5 | 1.2 | 1.8 | 2.3 | 2.3 | 2.3 | |
| 20 | Macaroni and cheese | 1–4 | 2.5 ± 0.4 | 2.2 | 2.2 | 2.4 | 2.6 | 2.8 |
1
Distribution is based on equivalized sales-weighted estimates [weighted by the number of equivalent units sold in ounces or each (1 ounce = 28.35 grams)].
2
Ranks are based on descending order of food group’s contribution to total sodium consumption among all participants (aged ≥2 y) in NHANES 2007–2008 as published in reference 19 and expanded to include the top 20 food categories. Subgroups are based on Nielsen modules to group similar products.