Table 1. Major Food Group Sources of Sodium in US Households’ Packaged Food and Beverage Purchases, 2000 to 2014a.
| Variable | Adjusted Mean (SE) | 15-y Change (95% CI)b | P Value for Trendc | |||
|---|---|---|---|---|---|---|
| 2000 | 2005 | 2009 | 2014 | |||
| Sodium, mg/d per capitad | ||||||
| Condiments, sauces, and dips | 248 (1) | 248 (1) | 235 (1)e | 192 (1)e | −57 (−58 to −55) | <.001 |
| Mixed dishes | 199 (1) | 224 (1)e | 223 (1)e | 191 (1)e | −8 (−10 to −7) | <.001 |
| Salty snacks | 178 (1) | 178 (0) | 167 (0)e | 138 (0)e | −41 (−42 to −39) | <.001 |
| Breads | 187 (0) | 167 (0)e | 151 (0)e | 127 (0)e | −60 (−61 to −59) | <.001 |
| Processed meat | 101 (1) | 137 (0)e | 141 (0)e | 128 (0)e | 27 (26 to 29) | <.001 |
| Cheese | 109 (0) | 108 (0) | 116 (0)e | 104 (0)e | −5 (−5 to −4) | .004 |
| Soup | 117 (1) | 116 (0) | 112 (0)e | 101 (0)e | −16 (−17 to −14) | <.001 |
| Grain-based desserts | 85 (0) | 89 (0)e | 83 (0)e | 72 (0)e | −13 (−14 to −13) | <.001 |
| Vegetables | 79 (0) | 76 (0)e | 68 (0)e | 57 (0)e | −22 (−23 to −22) | <.001 |
| Breakfast cereal | 71 (0) | 69 (0)e | 69 (0)e | 49 (0)e | −22 (−23 to −22) | <.001 |
| Sodium, %f | ||||||
| Condiments, sauces, and dips | 12.6 (0.0) | 12.3 (0.0)e | 12.1 (0.0)e | 11.5 (0.0)e | −1.1 (−1.2 to −1.1) | <.001 |
| Mixed dishes | 10.2 (0.0) | 11.2 (0.0)e | 11.6 (0.0)e | 11.5 (0.0)e | 1.3 (1.2 to 1.3) | <.001 |
| Salty snacks | 9.2 (0.0) | 9.0 (0.0)e | 8.7 (0.0)e | 8.5 (0.0)e | −0.7 (−0.8 to −0.6) | <.001 |
| Breads | 9.6 (0.0) | 8.4 (0.0)e | 7.9 (0.0)e | 7.7 (0.0)e | −1.9 (−2.0 to −1.9) | <.001 |
| Processed meat | 5.0 (0.0) | 6.6 (0.0)e | 7.1 (0.0)e | 7.3 (0.0)e | 2.3 (2.3 to 2.3) | <.001 |
| Cheese | 5.5 (0.0) | 5.4 (0.0)e | 6.0 (0.0)e | 6.3 (0.0)e | 0.8 (0.7 to 0.8) | <.001 |
| Soup | 6.0 (0.0) | 5.8 (0.0)e | 5.8 (0.0)e | 5.9 (0.0)e | −0.1 (−0.1 to 0.0) | .30 |
| Grain-based desserts | 4.5 (0.0) | 4.6 (0.0)e | 4.4 (0.0) | 4.4 (0.0) | 0.0 (−0.1 to 0.0) | <.001 |
| Vegetables | 4.0 (0.0) | 3.7 (0.0)e | 3.5 (0.0)e | 3.4 (0.0)e | −0.6 (−0.6 to −0.6) | <.001 |
| Breakfast cereal | 3.9 (0.0) | 3.7 (0.0)e | 3.9 (0.0) | 3.2 (0.0)e | −0.7 (−0.7 to −0.6) | <.001 |
Data are from the Nielsen Homescan Consumer Panel, including 172 042 US households (754 608 year-level observations). Major food group sources of sodium were selected as the 10 groups with the highest contribution to sodium in purchases in 2014. All values were determined from multivariable, longitudinal linear regression models regressing purchases on indicator variables for year, with adjustment for household size and composition, race/ethnicity, income, educational level, and geographic market. The adjusted means were predicted at the distribution of race/ethnicity by income from US Census Bureau data.
Values are the change in mean sodium from households’ purchases of the specified food group between 2000 and 2014.
P values for time trends were derived from multivariable regression models treating year as a continuous variable, including linear, quadratic, and cubic terms as appropriate.
Values are the adjusted mean (SE) sodium (mg/d) per capita from households’ purchases of the specified food group in a given year.
Significantly different from 2000 (P < .001 by Wald postestimation test).
Values are the adjusted mean (SE) percentage of sodium from households’ purchases of the specified food group in a given year.