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.