Sources of dietary sodium among Egyptian adults. | ||||
| Egyptian Journal of Nutrition | ||||
| Article 4, Volume 33, Issue 3, December 2018, Page 90-100 PDF (2.53 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2018.144895 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Sahar S. Zaghloul1; AshrafA. Abd-EI Mogeid2; Asmaa S. Abd EIAal1; Naglaa M. Abd EI Fattah1 | ||||
| 1The National Nutrition Institute | ||||
| 2The Faculty of Home Economics-Helwan University | ||||
| Abstract | ||||
| Egyptian J. of Nutrition Vol. XXXIII No.3 (2018) Sources of dietary sodium among Egyptian adults. *Sahar S. Zaghloul ** AshrafA. Abd-EI Mogeid *Asmaa S. Abd EIAal, *Naglaa M. Abd EI Fattah, *The National Nutrition Institute **The Faculty of Home Economics-Helwan University Abstract To determine food sources of sodium among Egyptian adults,96 healthy adults aged 25-64 years were selected from workers of the National research institutes of the General Organization of Teaching Hospitals and Institutes (GOTHI).Two 24-hour dietary recalls were collected using the United State Department of Agriculture's (USDA) multi-pass method between 2014 and 2016. In addition socioeconomic information were collected. Weight and height were measured. Results showed that: The mean sodium intake was 3841.4±1223.7 for males and 2735.0 ± 1118.9 mg/d for females. The major food items rich in sodium were baladi bread (15.1 %) and white cheese (10.9%). The top food groups contributing to sodium intake were composite dishes/homemade food (26.1 %), bakeries (23.6%), dairy (20.0%) and fast food (8.3%). (40.1 %) of sodium was consumed in lunch, followed by breakfast (29.3%) then dinner (23.7%). | ||||
| Keywords | ||||
| Sources of dietary sodium among Egyptian adults | ||||
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Egyptian J. of Nutrition Vol. XXXIII No.3 (2018) Sources of dietary sodium among Egyptian adults. *Sahar S. Zaghloul ** AshrafA. Abd-EI Mogeid *Asmaa S. Abd EIAal, *Naglaa M. Abd EI Fattah, *The National Nutrition Institute **The Faculty of Home Economics-Helwan University Abstract To determine food sources of sodium among Egyptian adults,96 healthy adults aged 25-64 years were selected from workers of the National research institutes of the General Organization of Teaching Hospitals and Institutes (GOTHI).Two 24-hour dietary recalls were collected using the United State Department of Agriculture's (USDA) multi-pass method between 2014 and 2016. In addition socioeconomic information were collected. Weight and height were measured. Results showed that: The mean sodium intake was 3841.4±1223.7 for males and 2735.0 ± 1118.9 mg/d for females. The major food items rich in sodium were baladi bread (15.1 %) and white cheese (10.9%). The top food groups contributing to sodium intake were composite dishes/homemade food (26.1 %), bakeries (23.6%), dairy (20.0%) and fast food (8.3%). (40.1 %) of sodium was consumed in lunch, followed by breakfast (29.3%) then dinner (23.7%). 81 Sahar S. Zaghloul AshrafA. Abd-EI Mogeid Asmaa S. Abd EIAal, Naglaa M. Abd EI Fattah, Introduction Although sodium is an essential nutrient for human health with important in balancing ""IQ,I"'rrnl\rr", and osmotic (Strazzullo and Leclercq, 2014) salt consumption may the risk through increase hypertension. A reduction in sodium intake by 1,000 mg per day reduced hypertension by 2.7/1.1 mmHg, stroke by 42%, and death from coronary heart disease by reduced 40% (He et al., 2014).ln adults and with no acute illness, a in the intake sodium from the typical high levels reduces blood pressure (Gradual et al., 2011). A low sodium diet results in a improvement in blood in with hypertension (Adler et al., 2014). The World Health Organization recommends that adults should consume less than 2,000 mg of sodium, equivalent to 5 grams of salt day (WHO, 2014). Dietary sodium intake is recommended by the Heart Association (AHA) to ,500 mg (Whelton et al., 2012, 10M, 2013). and in developed countries have being working to identify dietary sources of sodium and to reduce consumption or reduce in processed food (Kochanek et al., 2011; European Food Safety Authority, 2016). In the United 75% of sodium comes from and restaurant foods, 11 % from cooking and table use and the rest from what is found naturally in foodstuff (He et al. , 2013).The high 82 | ||||
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Sahar S. Zaghloul Ashraf A. Abd-EI Mogeid Asmaa S. Abd EIAal, Naglaa M. Abd EI Fattah, [ Figure 3: Percent of sodium Iconsumed by meal I 45.0 ;---------m-n-----------I ! 40.0 ~------I 35 .0 i----=-=-::-----30. 0 ~=::------25 .0 I20.0 i 15.0 10.0 5.0 0.0 Breakfast Mornjng Lunch Afternoon Dinner Evening Snack Snack Snack 94
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