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. 2016 Apr 11;60:10.3402/fnr.v60.29442. doi: 10.3402/fnr.v60.29442

Table 4.

Contribution (%) of dietary sources for total sodium and potassium intake by sex considering subjects that consume those food groups (n = 178)

% contribution to sodium intake % contribution to potassium intake


n Boys n Girls p p* n Boys n Girls p p*
Cereal and cereal products 73 39.5±16.2 105 42.5±18.0 0.37 0.54 73 10.9±7.7 105 11.3±8.8 0.92 0.59
 Breads 62 18.1±10.7 85 19.4±11.6 0.63 0.76 62 4.6±3.1 85 5.1±3.9 0.68 0.63
 Breakfast cereals 36 9.0±5.9 47 10.6±7.6 0.26 0.87 36 3.4±3.6 47 4.1±3.0 0.03 0.67
 Biscuits, cakes, puddings, scones, doughnuts 45 10.0±7.6 75 16.4±10.4 <0.01 <0.01 45 4.6±4.6 75 4.6±4.6 0.73 0.68
 Pasta, rice, and other cereal-based products 60 16.5±11.7 83 14.1±10.8 0.13 0.11 60 3.3±3.7 83 3.4±5.5 0.07 0.23
Meat products 71 18.3±14.1 95 15.7±13.5 0.16 0.69 71 19.3±11.8 95 18.2±12.8 0.25 0.58
 Chicken and turkey dishes 25 4.4±2.7 42 5.3±4.0 0.36 0.65 25 12.3±9.1 42 12.6±8.7 0.63 0.17
 Sausages 22 17.9±12.7 14 16.3±12.4 0.63 0.82 22 3.6±2.6 14 3.0±1.9 0.77 0.73
 Bacon and ham 31 15.1±9.9 42 18.2±8.2 0.06 0.12 31 5.2±4.0 42 5.4±4.6 0.75 0.79
 Red meats 48 6.9±8.4 54 4.8±6.9 0.09 0.30 48 16.9±11.3 54 15.9±11.5 0.63 0.28
Milk and milk products 71 10.4±7.8 97 12.0±8.9 0.31 0.38 71 21.6±13.0 97 22.7±13.4 0.85 0.63
 Milk 61 5.2±5.0 85 5.2±4.2 0.37 0.73 61 17.6±10.7 85 16.9±11.7 0.47 0.15
 Cheeses 26 10.5±6.5 35 12.4±7.4 0.23 0.35 26 3.1±2.3 35 3.2±2.8 0.92 0.78
Vegetable and potato products 45 5.3±11.6 77 1.7±3.9 0.93 0.63 45 16.1±16.8 77 23.3±19.2 0.16 0.13
 Potato products 24 8.8±15.2 47 2.0±4.6 0.11 0.33 24 27.3±16.8 47 31.5±17.8 0.36 0.98
Soups and sauces 34 23.0±15.2 42 28.6±15.1 0.15 0.96 34 16.3±11.9 42 15.2±10.8 0.89 0.52
 Vegetable soups 24 29.6±12.0 32 31.4±12.9 0.70 0.29 24 21.3±9.6 32 19.2±9.1 0.39 0.10
 Sauces 9 4.8±5.3 7 2.3±1.1 0.96 0.87 9 2.9±3.6 7 1.3±2.2 0.79 0.63
Fruits 36 0.2±0.4 61 0.1±0.1 0.31 0.02 36 17.9±11.7 61 17.7±15.3 0.64 0.12
Fish and seafood dishes 18 17.0±17.6 36 17.2±15.3 0.74 0.75 18 17.1±14.5 36 12.9±11.8 0.36 0.12
 Cod fish 3 22.9±13.9 13 24.3±19.1 0.84 0.84 3 1.6±1.1 13 2.4±2.5 0.64 0.74
Oils and fats 34 2.2±2.9 61 2.2±3.8 0.91 0.61 34 0.1±0.1 61 0.1±0.2 0.48 0.83
Egg and egg dishes 5 6.8±5.4 17 4.0±3.3 0.29 0.78 5 3.3±1.4 17 3.1±2.3 0.72 0.29
Sugars, preserves, and confectionery 42 1.3±2.1 59 0.8±1.0 0.57 0.43 42 2.6±6.2 59 1.4±2.0 0.73 0.94
Fast food 38 18.5±17.3 35 24.0±20.1 0.28 0.11 38 25.9±15.3 35 26.7±14.9 0.83 0.92
 Pizza 5 36.6±19.8 8 41.3±13.0 0.56 0.72 5 23.7±19.3 8 19.9±8.9 0.59 0.81
 Sandwiches, burgers, filled wraps 7 27.0±16.6 7 22.2±19.7 0.75 0.41 7 15.9±13.0 7 13.6±6.0 0.66 0.57
 Salted snacks and fried snacks 4 21.2±11.2 4 27.1±19.4 0.56 0.99 4 10.5±3.0 4 7.7±6.5 0.51 0.99
 Fried potatoes 32 7.7±4.7 26 9.4±8.1 0.73 0.78 32 23.0±10.1 26 24.8±13.2 0.90 0.55
Beverages 71 1.2±1.1 105 1.4±1.2 0.09 0.08 71 2.6±7.4 105 2.4±5.3 0.02 <0.01
 Soft drinks 45 0.9±1.2 53 1.2±1.5 0.20 0.20 45 0.3±0.3 53 1.4±3.9 0.84 0.49
 Water 55 0.7±0.6 85 0.9±0.7 0.19 0.41 55 0.6±1.6 85 0.5±1.0 0.36 0.05
 Hot beverages 9 0.6±0.8 26 0.2±0.2 0.76 0.49 9 14.9±15.7 26 5.2±7.4 0.23 0.38
Other foods 16 6.7±8.2 28 7.2±9.3 0.63 0.53 16 8.3±11.0 28 7.0±10.1 0.48 0.76

The contribution of each food category is expressed in mean percentage±standard deviation.

*

Adjusted for energy intake.