dietary intake of sodium by children: why it matters

Question 1

What is the “chronic disease risk reduction” level (for sodium intake)?

Answer 1

intake above which intake reduction is expected to reduce chronic disease risk within an apparent healthy population

Question 2

What is the tolerable upper level of sodium intake definition?

Answer 2

highest level of nutrient intake that is likely to post no adverse health effects for nearly all people in a particular group (adverse health effects = toxicological risk)

Question 3

What are the top 5 dietary sources of sodium?

Answer 3

baked products, mixed dishes, processed meats, cheese, soup

Question 4

Do M or F take in more salt?

Answer 4

boys tend to have more sodium than girls because overall caloric intake higher

Question 5

What is the recommended salt intake for children?

What is the chronic disease risk reduction intake?

0-6 mo

7-12 mo

1-3 yr

4-8 yr

9-13 yr

14-70 yr

Answer 5

Question 6

What are health consequences of high sodium?

Answer 6

1. Hypertension
   
   • reduced dietary sodium associated with small reductions in SBP
2. Obesity
   
   • high sodium intake may be marker for poor quality diet overall (consume processed foods, high calorie, sugar, fat foods)

Question 7

What is “sodium sensitive”?

Who is it more common in?

Answer 7

people who experience a large BP response to a change in sodium load

More common in: people with HTN, African-American, metabolic syndrome

LBW (<2500g) kids also at higher risk for HTN

Question 8

Are there Health risks with reducing sodium?

Answer 8

insufficient evidence (affecting insulin resistance, blood lipids, catecholamines, cardiovascular disease risk factors)

Question 9

Recommendations to lower salt intake?

Answer 9

• Public policy
  
  • reduce sodium consumption from processed foods:
    
    • set mandatory sodium reduction targets for food industry (80% sodium oconsumed from processed & prepackaged foods; only 11% from added salt)
    • regulate marketing of foods high in sodium to children & youth
    • require front-of-package labelling for foods high in sodium (15% daily value)
  • Apply nutritional guidelines or standards to:
    
    • procured and prepared foods in public institutions (childcare settings, hospitals, schools, cafeteria, vending machines)
• Pediatric practice
  
  • assess family dietary habits & educate patients on reducing sodium intake using:
    
    • recommended sodium intake ranges
    • Nutrition facts table and % daily value for sodium on pre-packaged food labels

Question 10

Where does our dietary sodium come from?

Answer 10

(80% sodium consumed from processed & prepackaged foods; only 11% from added salt)