Table 2.
Potential sodium intake reduction with SODA‐LO® Salt Microspheres (Salt Replacement Technology) by age groups (Data from NHANES 2007–2010) and FNDDS Food Groups. Potential reductions were modeled using 20–30% targeted reduction in sodium content in 953 foods with 100% market penetration
| Potential reduction (mg) | Current intake (mg) | Potential intake after reduction (mg) | % Reduction | |
|---|---|---|---|---|
| All foods (953 foods; 20–30% targeted reduction in sodium content) | ||||
| 2–18 years | 273 ± 7 | 3053 ± 48 | 2780 ± 42 | 8.9 ± 0.1 |
| 19–50 years | 301 ± 7 | 3813 ± 41 | 3512 ± 38 | 7.9 ± 0.1 |
| 51+ years | 231 ± 4 | 3270 ± 43 | 3038 ± 42 | 7.1 ± 0.1 |
| Milk and milk products (17 foods; 20% targeted reduction in sodium content) | ||||
| 2–18 years | 3 ± 1 | 319 ± 9 | 316 ± 8 | 0.2 ± 0.1 |
| 19–50 years | 3.3 ± 0 | 283 ± 9 | 280 ± 9 | 0.4 ± 0.1 |
| 51+ years | 5 ± 1 | 267 ± 10 | 262 ± 9 | 0.6 ± 0.1 |
| Meat, poultry, fish and mixtures (304 foods; 20–25% targeted reduction in sodium content) | ||||
| 2–18 years | 61 ± 2 | 819 ± 20 | 759 ± 18 | 7.4 ± 0.2 |
| 19–50 years | 71 ± 2 | 1205 ± 21 | 1134 ± 20 | 5.8 ± 0.2 |
| 51+ years | 44 ± 2 | 1018 ± 23 | 974 ± 22 | 4.2 ± 0.2 |
| Eggs (20 foods; 25% targeted reduction in sodium content) | ||||
| 2–18 years | 2 ± 0 | 60 ± 5 | 58 ± 4 | 1.1 ± 0.3 |
| 19–50 years | 3 ± 0 | 96 ± 4 | 93 ± 4 | 1.6 ± 0.3 |
| 51+ years | 3 ± 1 | 88 ± 4 | 85 ± 4 | 1.2 ± 0.2 |
| Dry beans, peas, other legumes, nuts and seeds (30 foods; 25% targeted reduction in sodium content) | ||||
| 2–18 years | 4 ± 0 | 63 ± 5 | 59 ± 5 | 12.5 ± 0.7 |
| 19–50 years | 5 ± 0 | 140 ± 8 | 135 ± 8 | 7.5 ± 0.5 |
| 51+ years | 6 ± 0 | 117 ± 5 | 111 ± 5 | 9.7 ± 0.5 |
| Grain products (511 foods; 25% targeted reduction in sodium content) | ||||
| 2–18 years | 179 ± 6 | 1347 ± 31 | 1168 ± 26 | 12.8 ± 0.2 |
| 19–50 years | 187 ± 6 | 1396 ± 28 | 1210 ± 24 | 13.5 ± 0.3 |
| 51+ years | 146 ± 3 | 1081 ± 24 | 935 ± 21 | 13.7 ± 0.23 |
| Fruits (no targeted reduction in sodium content) | ||||
| 2–18 years | 0 ± 0 | 6 ± 0 | 6 ± 0 | 0.0 ± 0.0 |
| 19–50 years | 0 ± 0 | 6 ± 1 | 6 ± 1 | 0.0 ± 0.0 |
| 51+ years | 0 ± 0 | 6 ± 0 | 6 ± 0 | 0.0 ± 0.0 |
| Vegetables (35 foods; 20–30% targeted reduction in sodium content) | ||||
| 2–18 years | 21 ± 1 | 298 ± 10 | 277 ± 10 | 8.3 ± 0.4 |
| 19–50 years | 26 ± 1 | 439 ± 13 | 412 ± 13 | 6.4 ± 0.2 |
| 51+ years | 19 ± 1 | 467 ± 12 | 448 ± 12 | 4.3 ± 0.2 |
| Fats, oils and salad dressings (36 foods; 25% targeted reduction in sodium content) | ||||
| 2–18 years | 3 ± 0 | 48 ± 3 | 44 ± 3 | 17.1 ± 0.3 |
| 19–50 years | 6 ± 0 | 99 ± 5 | 93 ± 5 | 13.9 ± 0.5 |
| 51+ years | 9 ± 1 | 121 ± 6 | 112 ± 6 | 14.8 ± 0.4 |
| Sugars, sweets and beverages (no targeted reduction in sodium content) | ||||
| 2–18 years | 0 ± 0 | 93 ± 4 | 93 ± 4 | 0.0 ± 0.0 |
| 19–50 years | 0 ± 0 | 149 ± 3 | 149 ± 3 | 0.0 ± 0.0 |
| 51+ years | 0 ± 0 | 106 ± 3 | 106 ± 3 | 0.0 ± 0.0 |
NHANES, National Health and Nutrition Examination Survey; FNDDS, Food and Nutrient Database for Dietary Studies.