TABLE 1. Mean intakes of sodium and energy, mean sodium density, and ranked percentage sodium contribution of selected food categories* among persons aged ≥2 years, by age groups — What We Eat in America (WWEIA), National Health and Nutrition Examination Survey, United States, 2013–2014.
| Characteristic |
Age group (yrs) |
|||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| ≥2 | 2–19 | 2-5 | 6–11 | 12–19 | ≥20 | 20–50 | 51–70 | ≥71 | ||
| Sample size |
8,067 |
3,020 |
677 |
1,047 |
1,296 |
5,047 |
2,733 |
1,645 |
669 |
|
| Mean sodium intake (mg)† |
3,409 |
3,033 |
2,248 |
2,992 |
3,411 |
3,529 |
3,754 |
3,343 |
2,928 |
|
| Mean energy intake (kcal)† |
2,079 |
1,885 |
1,480 |
1,921 |
2,038 |
2,141 |
2,271 |
2,042 |
1,773 |
|
| Mean sodium density (mg/1,000 kcal)† |
1,683 |
1,627 |
1,534 |
1,574 |
1,706 |
1,701 |
1,703 |
1,699 |
1,695 |
|
|
Rank
§
|
WWEIA food category
|
% contribution
¶
|
||||||||
| 1 |
Yeast breads¶ |
6.2 |
5.7 |
6.3 |
5.7 |
5.5 |
6.4 |
5.5 |
7.6 |
8.1 |
| 2 |
Pizza |
5.9 |
8.3 |
5.7 |
9.8 |
8.0 |
5.3 |
7.1 |
2.9 |
1.6 |
| 3 |
All single code sandwiches** |
5.7 |
6.5 |
4.9 |
6.4 |
7.0 |
5.5 |
6.4 |
4.2 |
4.0 |
| 4 |
Cold cuts and cured meats |
5.4 |
4.1 |
4.0 |
3.5 |
4.4 |
5.7 |
5.6 |
5.6 |
6.8 |
| 5 |
Soups |
3.8 |
3.1 |
3.3 |
3.4 |
2.9 |
4.0 |
3.5 |
4.4 |
6.0 |
| 6 |
Burritos and tacos |
3.8 |
4.2 |
2.6 |
4.8 |
4.2 |
3.7 |
4.5 |
2.9 |
1.1 |
| 7 |
All savory snacks†† |
3.7 |
5.2 |
7.9 |
4.9 |
4.6 |
3.3 |
3.2 |
3.5 |
2.6 |
| 8 |
Chicken, whole pieces |
3.7 |
3.0 |
2.2 |
2.6 |
3.4 |
3.9 |
4.1 |
3.7 |
2.5 |
| 9 |
Cheese§§ |
3.5 |
3.7 |
4.1 |
3.7 |
3.6 |
3.4 |
3.4 |
3.6 |
2.8 |
| 10 |
Eggs and omelets |
2.6 |
2.0 |
2.6 |
1.9 |
1.9 |
2.8 |
2.8 |
2.8 |
3.1 |
| 11 |
Meat mixed dishes |
2.5 |
2.0 |
1.1 |
2.3 |
2.1 |
2.7 |
2.1 |
3.4 |
4.1 |
| 12 |
Pasta mixed dishes, excludes macaroni and cheese |
2.5 |
2.7 |
2.9 |
2.5 |
2.7 |
2.4 |
2.3 |
2.7 |
2.4 |
| 13 |
Bacon, frankfurters, and sausages |
2.0 |
2.2 |
4.5 |
1.7 |
1.8 |
2.0 |
1.7 |
2.4 |
2.0 |
| 14 |
Tomato-based condiments |
1.8 |
1.6 |
1.5 |
1.7 |
1.7 |
1.9 |
2.2 |
1.7 |
0.9 |
| 15 |
Salad dressings and vegetable oils |
1.8 |
1.4 |
0.7 |
1.1 |
1.8 |
2.0 |
1.9 |
2.0 |
2.3 |
| 16 |
Other Mexican mixed dishes |
1.8 |
2.4 |
3.3 |
2.6 |
2.0 |
1.6 |
2.1 |
1.1 |
0.8 |
| 17 |
Poultry mixed dishes |
1.7 |
1.1 |
0.7 |
0.9 |
1.3 |
1.8 |
1.6 |
2.4 |
1.7 |
| 18 |
All plain milk |
1.6 |
2.9 |
4.9 |
2.9 |
2.3 |
1.3 |
1.1 |
1.3 |
2.2 |
| 19 |
Fish |
1.5 |
0.6 |
1.4 |
0.5 |
0.5 |
1.8 |
1.5 |
2.3 |
1.8 |
| 20 |
Mashed potatoes and white potato mixtures |
1.5 |
1.3 |
0.6 |
0.7 |
1.9 |
1.6 |
1.3 |
1.8 |
2.8 |
| 21 |
All ready-to-eat cereal |
1.5 |
2.4 |
3.0 |
2.6 |
2.2 |
1.2 |
1.0 |
1.3 |
2.3 |
| 22 |
French fries and other fried white potatoes |
1.4 |
1.3 |
1.1 |
1.3 |
1.4 |
1.4 |
1.4 |
1.5 |
0.9 |
| 23 |
Other vegetables and combinations |
1.4 |
0.6 |
0.9 |
0.5 |
0.6 |
1.6 |
1.3 |
1.9 |
2.0 |
| 24 |
Cakes and pies |
1.4 |
1.0 |
0.9 |
0.9 |
1.0 |
1.5 |
1.2 |
1.8 |
2.1 |
| 25 |
Rice |
1.3 |
1.3 |
1.5 |
1.5 |
1.2 |
1.3 |
1.5 |
1.0 |
1.1 |
| 28¶¶ |
Cookies and brownies |
1.2 |
1.4 |
2.0 |
1.7 |
1.1 |
1.1 |
1.0 |
1.2 |
1.9 |
| 29¶¶ |
Chicken patties, nuggets and tenders |
1.2 |
2.7 |
2.6 |
2.9 |
2.6 |
0.8 |
0.9 |
0.6 |
0.5 |
| 30¶¶ |
Stir-fry and soy-based sauce mixtures |
1.1 |
1.5 |
0.4 |
0.7 |
—*** |
1.0 |
1.1 |
0.9 |
0.7 |
| 35¶¶ |
Macaroni and cheese |
1.0 |
1.5 |
1.5 |
2.3 |
1.0 |
0.8 |
0.8 |
0.8 |
0.8 |
| 36¶¶ |
Pancakes, waffles, and French toast |
0.9 |
1.9 |
1.7 |
2.6 |
1.6 |
0.6 |
0.6 |
0.7 |
0.5 |
| 54¶¶ |
All flavored milk |
0.4 |
1.2 |
1.5 |
1.8 |
0.7 |
0.2 |
0.3 |
0.1 |
0.1 |
| All other categories | 24.2 | 19.2 | 17.7 | 17.6 | 20.7 | 25.4 | 25.0 | 26.0 | 27.5 | |
* The percentage (%) sodium consumed is defined as the sum of the amount of sodium consumed from each specific WWEIA food category for all participants in the designated group, divided by the sum of sodium consumed from all food categories for all participants in the designated group, multiplied by 100. All estimates use one 24-hour dietary recall, take into account the complex sampling design, and use the 1-day diet sample weights to account for nonresponse and weekend/weekday recalls.
† All estimates use one 24-hour dietary recall, take into account the complex sampling design, and use the 1-day diet sample weights to account for nonresponse and weekend/weekday recalls.
§ Rank based on the percentage of sodium consumed for overall U.S. population aged ≥2 years. Columns of other age groups are ordered by the ranking for the overall U.S. population aged >2 years. WWEIA food categories available at http://www.ars.usda.gov/Services/docs.htm?docid=23429.
¶ Yeast breads, rolls, buns, bagels, and English muffins.
** Sandwiches, identified by a single WWEIA food code, include burgers, frankfurter sandwiches, chicken/turkey sandwiches, egg/breakfast sandwiches, and other sandwiches.
†† Chips, popcorn, pretzels, snack mixes, and crackers.
§§ Natural and processed cheese.
¶¶ Food categories that are in the top 20 contributors to sodium within an age subgroup but not in the top 25 overall.
*** Estimates are statistically unreliable, relative standard error >30%.