文章基本信息

标题：Top Food Category Contributors to Sodium and Potassium Intake — United States, 2015–2016
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作者：Rebecca C. Woodruff ; Lixia Zhao ; Jaspreet K.C. Ahuja 等
期刊名称：Morbidity and Mortality Weekly Report
出版年度：2020
卷号：69
期号：32
页码：1064-1069
DOI：10.15585/mmwr.mm6932a3
出版社：Centers for Disease Control and Prevention
摘要：What is already known about this topic? Most U.S. residents consume too much sodium and too little potassium, increasing the risk for cardiovascular disease. What is added by this report? During 2015–2016, approximately 40% of sodium intake came from the top 10 food categories, which included prepared foods with added sodium (e.g., deli meat sandwiches, pizza, burritos and tacos, soups, savory snacks). Approximately 43% of potassium intake came from the top 10 categories, which included foods low in added sodium (e.g., unflavored milk, fruit, vegetables) and prepared foods. What are the implications for public health practice? Increasing intake of foods that are naturally low in added sodium (e.g., fruits and vegetables without added salt) might have the dual benefit of decreasing sodium intake and increasing potassium intake.
关键词：Main Sources Of Sodium And Potassium In Americans’ Diets;Sodium And Potassium Intake In The US;Health Benefits Of Decreasing Sodium Intake;Health Benefits Of Increasing Potassium Intake;Top Food Categories For Sodium And Potassium;Sodium & Salt Consumption;MMWR;Morbidity & Mortality Weekly Report