Canadians continue to consume too much sodium and not enough potassium.
Tanase, Corina M. ; Koski, Kristine G. ; Laffey, Patrick J. 等
Sodium (Na) intakes are a major focus of public health concern in
many countries at the present time. In July 2010, the Health Canada-led
Sodium Working Group (SWG) released its strategy report, which
emphasized the link of excessive Na intake to hypertension, while
acknowledging its role in several other important chronic diseases. (1)
Hypertension affects 20% of adults in Canada and another 20% have
pre-hypertension. (2) Chronic, progressive hypertension is strongly
associated with adverse cardiovascular changes leading to multi-organ
damage, morbidity and death. (3)
Many people in Western societies consume too much Na and not enough
potassium (K), both of which factors contribute to the high prevalence
of hypertension in these populations. (4,5) For most adult North
Americans, the Adequate Intake (AI) for Na is 1500 mg/d, while the
Tolerable Upper Intake Level (UL) for Na is 2300 mg/d; the AI for K is
4700 mg/d for adults. There is no UL for K due to low intakes in North
America and its ready excretion given normal kidney function. (6) It has
been estimated that if the Na intake of Canadians were decreased by 1840
mg/d, bringing the intakes of adult men into alignment with the AI, the
prevalence of hypertension would decrease by 30% and 23,500
cardiovascular disease events per year would be prevented. (7,8) This
kind of projection is, to our knowledge, not available for K. However,
the effect that increasing K intakes has on reducing hypertension is
additive to the effect of decreasing Na intakes, (4) making it relevant
to consider the two nutrients together.
An important recommendation of the SWG was to lower Na intakes of
Canadians through changes in the food supply. Total Diet Studies (TDS)
have been promoted by the World Health Organization and Health Canada
for monitoring of a wide variety of chemicals in the food supply. (9) In
the United States, TDS have long been used to track changes in nutrients
including Na and K. (10) The advantage of TDS is that foods that are
analyzed are prepared as if for household consumption, rather than being
analyzed raw or as purchased. (11) The Canadian Total Diet Study is
designed to collect and analyze market samples representing the majority
of foods commonly purchased in Canada (9) for sentinel monitoring of
changes in the Canadian food supply.
The purpose of this study was to create, using direct analysis of
Na and K content of Canadian market foods, baseline information on
population distributions of Na and K intakes by gender and age
categories in the Canadian population. The specific objectives were to
match the Na and K content of these recently analyzed Canadian food
composites with the national dietary intake data in the Canadian
Community Health Survey (CCHS 2.2). Previous reports had combined the
Canadian Nutrient File (CNF) food composition data with CCHS 2.2 dietary
intake data to estimate Na and K intakes, (12-14) but much of the data
in the CNF are derived from US Department of Agriculture food
composition tables (15,16) and not Canadian data. It is acknowledged
that some of these data are a decade or more old. By combining dietary
intake recall data from CCHS 2.2 with our recent food composition data
using foods purchased in Canada for the TDS, we provide the first-ever
baseline Canadian data that will allow Health Canada to track future
changes in the Canadian food supply resulting from implementation of the
SWG recommendations.
MATERIALS AND METHODS
Food sample acquisition and analysis
Sample collection and details of the analytical results have been
reported previously. (17) Briefly, the 2007 Canadian TDS collection
included 154 composites from a total of 930 foods, with different brands
purchased at retail outlets in Vancouver, Canada. Each composite was
made from foods representing the most popular brands based on
supermarket shelf space. Food samples were processed as if for home
consumption at the Kemptville Food Laboratory of the University of
Guelph. No salt was added to the foods during or after cooking. Each
composite was analyzed for Na and K content by atomic spectroscopy
techniques on a PerkinElmer AAnalyst 400 (PerkinElmer, Norwalk, CT).
(17) A few samples contained less than the detection limit of Na or K;
an assigned value equal to the detection limit (2 mg/kg for either Na or
K) was used for intake modelling.
Dietary intake data and matching to food composites
Dietary intake data from the Canadian Community Health Survey,
Cycle 2.2 (CCHS 2.2), conducted between January 2004 and January 2005,
(15) were used. These CCHS 2.2 data consisted of over 35,000 24-hour
dietary recalls of specific foods by Canadians, with a second 24-hour
recall from a random subset of individuals to permit statistical
adjustment for within-person variation to estimate usual intakes. Our
Canadian TDS composites, analyzed for Na and K content, were matched to
foods in the CCHS food intake recall data. The degree of matching of
foods from CCHS 2.2 to the TDS composites was evaluated as a proportion
of the amount of food consumed (86.0% match) and the total energy
consumed (75.2% match), establishing that most of the Canadian diet was
represented by TDS composites. Examination of the lists of unmatched
foods revealed that these were typically consumed by few individuals,
made only very small contributions (<0.5%) to Na or K intakes, and
were widely distributed across the TDS food groups. Where no match was
possible for a given food, the corresponding value from the original
CCHS 2.2 reports was retained, (12,13) to ensure that all foods had Na
and K values in modelling. This facilitated comparison between the CCHS
2.2 reports and the TDS-based Na and K intake estimates in the present
work.
[FIGURE 1 OMITTED]
Statistical methodology
Distributions of Na and K usual intakes were constructed using SIDE
software (Version 1.11, Iowa State University Center for Survey
Statistics and Methodology, Ames, IA), which uses the method described
by Nusser et al. (18) Usual intake distributions were represented by
output of selected percentiles (5th, 10th, 25th, median, 75th, 90th, and
95th) and the mean. Because the CCHS 2.2 has a complex survey design,
the standard error for each point estimate was computed by bootstrap
replication methodology, (19) using bootstrap weights provided by
Statistics Canada for the CCHS 2.2 dataset. The estimated percentage of
population intakes above the AI for both Na and K were calculated, as
was the estimated percentage above the UL for Na. Mean values of Na and
K intakes derived from TDS were compared to the CCHS 2.2 reports (12,13)
using t-test with Bonferroni correction. (20)
RESULTS
Na intakes based on TDS 2007 results showed that most Canadians
exceeded the UL for Na (Table 1). Only women [greater than or equal to]
71 years had <50% of intakes above the UL, although the proportion
was still >30%. For males 9-30 years old, the proportion with Na
intakes above the UL was >90%. Mean Na intakes based on TDS 2007
were, across most age and sex groups, significantly lower than those
reported in CCHS 2.2 (Figure 1a), suggesting that Na intakes of
Canadians might be declining, though they remain high with most
exceeding the UL. For 19-30 year old men and women, the lower TDS-based
intakes were not statistically significant.
K intakes based on the TDS showed that most Canadians were below
the AI (Table 2), with the proportion ranging from 68.5% for children
aged 1-3 years to 98.8% for women aged 71+. Males were generally more
successful in meeting the AI for K in all age groups where the sexes
were considered separately. K intakes based upon TDS 2007 were mostly
similar to those reported in CCHS 2.2, suggesting that K intakes of
Canadians are relatively static (Figure 1b). Only for 1-3 year olds were
K intakes based on TDS results significantly higher than had been
reported in the original CCHS 2.2 report based on the CNF.
Milk and dairy products, breads and cereals, and soups and fast
foods were main TDS food groups contributing to Na intakes in this study
(Table 3), with each contributing 15-30%. Within each group (data not
shown), either the more highly processed foods (higher in Na content),
or foods with more moderate Na content but a high rate of consumption,
contributed the most. Some changes in the ranking of TDS food groups
contributing to Na intakes were found between different age and sex
groups.
Milk and dairy products and fruit made substantial contributions
(17-55%) to K intakes in Canada (Table 3). With increasing age, the
degree of contribution by milk and dairy products declined, and
contributions by vegetables and meat, poultry and fish increased. In
adults, the beverage category made a larger contribution to K intakes
(14-16%), mostly due to increased coffee and tea consumption (data not
shown).
DISCUSSION
TDS in Canada began in 1969, although the pattern of compositing of
the food samples has changed over time. (21) In an early round of the
Canadian TDS, samples collected in 1974-1975 in Halifax, Montreal,
Winnipeg and Vancouver were combined into just 10 food group composites.
These 10 samples were assayed for Na and K, leading the authors to
conclude that intakes of Na were 2- to 5-fold higher than recommended,
but K intakes were sufficient to meet the intake recommendations that
were current at that time. (22) Results of the present work, based on a
broader and more representative set of Canadian food composite samples,
show that mean Na intakes exceed the UL for most groups, while mean K
intakes fail to meet the present-day AI for any age and sex group.
Although Na intakes for most groups were somewhat lower here than in the
CCHS 2.2 reports, (12,13) the general pattern was similar and continued
to emphasize an important public health issue. Since Na intake estimates
in both the CCHS 2.2 report and the present work did not include salt
added in cooking or at the table, actual Na intakes could be up to
10-15% higher. (23) High sodium contributors included many processed
foods, in agreement with the observation that over three quarters of the
sodium in a Western diet is added in food processing. (23)
The general pattern of food category sources for Na and K in the
Canadian diet is similar to results published from other countries
including Italy, (24) France, (11,25) New Zealand (26) and the United
States. (27) In a report based on the CCHS 2.2 dataset (using the CNF
values for Na and K content of foods), intake modelling indicated that
breads, breakfast cereals, cookies, bars and cakes accounted for 19-21%
of Na intakes. (28) The bread and cereals group from the present study
includes a number of additional foods (e.g., pasta dishes, rice, pies,
pancakes, muffins), which accounts for some of the difference between
these two reports, in addition to analytical composition differences.
There is a continuing need for monitoring and assessment of the Na
and K intakes of the Canadian population, particularly in the years
preceding and following the issuance of the SWG strategy report.
Marketplace changes can affect the accuracy of food composition
databases, which may become dated. (29) This is a limitation of previous
reports (12,13) which used the CNF as the source of food composition
data, given that those data have been accumulated over years or even
decades. The nature of the TDS, with collections repeated on a regular
basis, is suited to such a program of ongoing monitoring as all of the
food composition values within a TDS study collection are from the same
place and time. The current report should be viewed as a baseline, from
which changes will be monitored as the recommendations of the SWG are
implemented. One of the strengths of the TDS approach is the opportunity
to monitor changes in food composition in order to assess changes in
nutrient intake patterns over time in the Canadian population.
The SWG recommendations are intended to lower Na intakes of
Canadians, through reduction of Na content of foods, education and
awareness activities to promote better dietary choices, and conduct of
supporting research. While not specifically considered in the SWG
report, improving K intakes in the population at present requires an
individual commitment which can be supported by public health education
programs. Decreased Na intakes and increased intake of low-fat dairy
products, fruits and vegetables, all of which are good sources of K, are
recommended by the Canadian Hypertension Education Program as part of
effective management of hypertension. (30) Continued monitoring through
the TDS of the Na and K intakes of Canadians will help to evaluate the
success of implementing such recommendations.
Received: July 21, 2010
Accepted: December 20, 2010
REFERENCES
(1.) Sodium Working Group. Sodium Reduction Strategy for Canada,
Recommendations from the Sodium Working Group. Sodium Working Group
2010. Available at: http://www.hc-sc.gc.ca/fn-an/nutrition/sodium/strategy/indexeng.php (Accessed September 22, 2010).
(2.) Wilkins K, Campbell NRC, Joffres MR, McAlister FA, Nichol M,
Quach S, et al. Blood pressure in Canadian adults. Statistics Canada
Health Reports 2010;21: 1-10. Available at:
http://www.statcan.gc.ca/pub/ 82-003-x/82-003-x2010001eng.htm (Accessed
February 17, 2010).
(3.) Heart and Stroke Foundation of Canada. The Changing Face of
Heart Disease and Stroke in Canada. Ottawa, ON: HSFC, 1999;107.
(4.) He FJ, MacGregor GA. Beneficial effects of potassium. Br Med J
2001;323:497-501
(5.) He FJ, MacGregor GA. A comprehensive review on salt and health
and current experience of worldwide salt reduction programmes. J Human
Hypertens 2009;23:363-84.
(6.) Institute of Medicine. Dietary Reference Intakes for Water,
Potassium, Sodium, Chloride, and Sulfate. Washington, DC: The National
Academies Press, 2005;617.
(7.) Joffres MR, Campbell NRC, Manns B, Tu K. Estimate of the
benefits of a population-based reduction in dietary sodium additives on
hypertension and its related health care costs in Canada. Can J Cardiol
2007;23(6):437-43.
(8.) Penz ED, Joffres MR, Campbell NRC. Reducing dietary sodium and
decreases in cardiovascular disease in Canada. Can J Cardiol
2008;24(6):497-501. Erratum: Can J Cardiol 2008;24(8):647.
(9.) Health Canada. The Canadian Total Diet Study. Health Canada,
2007. Available at: http://www.hc-sc.gc.ca/fn-an/surveill/
total-diet/index-eng.php (Accessed May 16, 2007).
(10.) Pennington JAT. Total Diet Studies--Experiences in the United
States. J Food Comp Anal 2000;13:539-44.
(11.) Leblanc J-C, Guerin T, Noel L, Calamassi-Tran G, Volatier
J-L, Verger P. Dietary exposure estimates of 18 elements from the 1st
French Total Diet Study. Food Addit Contam 2005;22(7):624-41.
(12.) Health Canada. Canadian Community Health Survey Cycle 2.2,
Nutrition (2004): Nutrient Intakes from Food. Provincial, Regional and
National Summary Data Tables, Volume 1. Health Canada, 2008. Available
at: http://www.hc-sc.gc.ca/fn-an/surveill/nutrition/commun/
cchs_focusvolet_escc-eng.php (Accessed November 3, 2008).
(13.) Health Canada. Canadian Community Health Survey Cycle 2.2,
Nutrition (2004): Nutrient Intakes from Food. Provincial, Regional and
National Summary Data Tables, Volume 2. Health Canada, 2008. Available
at: http://www.hc-sc.gc.ca/fn-an/surveill/nutrition/commun/
cchs_focus-volet_escc-eng.php (Accessed July 29, 2008).
(14.) Garriguet D. Sodium consumption at all ages. Statistics
Canada Health Reports 2007;18:47-52.
(15.) Health Canada. Canadian Community Health Survey Cycle 2.2,
Nutrition (2004): A Guide to Accessing and Interpreting the Data. Health
Canada, 2006. Available at: http://www.hc-sc.gc.ca/fn-an/
surveill/nutrition/commun/ cchs_focus-volet_escc-eng.php (Accessed
December 18, 2009).
(16.) Health Canada. The Canadian Nutrient File. Health Canada,
2007. Available at: http://www.hc-sc.gc.ca/fn-an/
nutrition/fiche-nutri-data/ cnf_aboutusapproposdenous_fcen-eng.php
(Accessed May 17, 2010).
(17.) Tanase CM, Griffin P, Koski KG, Cooper MJ, Cockell KA. Sodium
and potassium in food composite samples from the Canadian Total Diet
Study 2007: Vancouver. J Food Comp Anal 2011;24:237-43.
(18.) Nusser SM, Carriquiry AL, Dodd KW, Fuller WA. A
semiparametric transformation approach to estimating usual daily intake
distributions. J Am Stat Assoc 1996;91:1440-49.
(19.) Manly BFJ. Randomization, Bootstrap and Monte Carlo Methods
in Biology, 3rd edition. Boca Raton, FL: Chapman and Hall/CRC, 2007;455.
(20.) Snedecor GW, Cochran WG. Statistical Methods, 8th edition.
Ames, IA: Iowa State University Press, 1989;503.
(21.) Conacher HBS, Graham RA, Newsome WH, Graham GF, Verdier P.
The Health Protection Branch Total Diet Program: An overview. Can Inst
Food Sci Technol J 1989;22:322-26.
(22.) Shah BG, Giroux A, Belonje B. Sodium and potassium content of
the Canadian diet. Nutr Res 1982;2:669-74.
(23.) Mattes RD, Donnelly D. Relative contributions of dietary
sodium sources. J Am Coll Nutr 1991;10:383-93.
(24.) Lombardi-Boccia G, Aguzzi A, Cappelloni M, Di Lullo G,
Lucarini M. Total-diet study: Dietary intakes of macro elements and
trace elements in Italy. Br J Nutr 2003;90:1117-21.
(25.) Meneton P, Lafay L, Tard A, Dufour A, Ireland J, Menard J,
Volatier JL. Dietary sources and correlates of sodium and potassium
intakes in the French general population. Eur J Clin Nutr
2009;63:1169-75.
(26.) Thompson BM, Vannoort RW, Haslemore RM. Dietary exposure and
trends of exposure to nutrient elements iodine, iron, selenium and
sodium from the 2003-4 New Zealand Total Diet Survey. Br J Nutr
2007;99(3):614-25.
(27.) Hunt CD, Meacham SL. Aluminum, boron, calcium, copper, iron,
magnesium, manganese, molybdenum, phosphorus, potassium, sodium, and
zinc: Concentrations in common Western foods and estimated daily intakes
by infants; toddlers; and male and female adolescents, adults and
seniors in the United States. J Am Diet Assoc 2001;101(9):1058-60.
(28.) Fischer PWF, Vigneault M, Huang R, Arvaniti K, Roach P.
Sodium food sources in the Canadian diet. Appl Physiol, Nutr Metab
2009;34:884-92.
(29.) Pennington JAT, Stumbo PJ, Murphy SP, McNutt SW, Eldridge AL,
McCabe-Sellers BJ, Chenard CA. Food composition data: The foundation of
dietetic practice and research. J Am Diet Assoc 2007;107:2105-13.
(30.) Khan NA, Hemmelgarn B, Herman RJ, Bell CM, Mahon JL, Leiter
LA, et al. The 2009 Canadian Hypertension Education Program
recommendations for the management of hypertension: Part 2--therapy. Can
J Cardiol 2009;25(5):287-98.
Corina M. Tanase, MSc, [1] Kristine G. Koski, PhD, RD, [1] Patrick
J. Laffey, MSc, [2] Marcia J. Cooper, PhD, RD, [3] Kevin A. Cockell, PhD
[1,3]
[1.] School of Dietetics and Human Nutrition, McGill University,
Ste Anne de Bellevue, QC
[2.] Biostatistics and Computer Applications Division, Bureau of
Food Policy and Science Integration, Food Directorate, Health Products
and Food Branch, Health Canada, Ottawa, ON
[3.] Nutrition Research Division, Bureau of Nutritional Sciences,
Food Directorate, Health Products and Food Branch, Health Canada,
Ottawa, ON
Correspondence: Dr. Kevin A. Cockell, Nutrition Research Division,
Food Directorate, Health Products and Food Branch, Health Canada, E319
Banting Research Centre, 251 Sir Frederick Banting Driveway, AL 2203E,
Ottawa, ON K1A 0K9, Tel: 613-957-0923, Fax: 613-941-6182, E-mail:
kevin.cockell@hc-sc.gc.ca
Conflict of Interest: None to declare.
Table 1. Percentile Estimates of Usual Sodium Intakes by Age and
Sex Groups, Based on Analyses in the Canadian Total Diet Study
2007 (Vancouver), Including Percent Over the Adequate Intake (AI)
and Tolerable Upper Intake Level (UL)
Sex Years N Mean (SE) 5th (SE) 10th (SE)
Both 1-3 2,114 1,731 36 983 51 1,126 48
4-8 3,235 2,437 38 1,725 84 1,864 73
Female 9-13 1,980 2,677 58 1,664 70 1,847 66
14-18 2,256 2,711 47 1,773 77 1,961 73
19-30 1,854 2,513 64 1,689 126 1,836 111
31-50 2,686 2,522 49 1,460 67 1,652 64
51-70 3,200 2,364 42 1,467 68 1,628 64
71+ 2,610 2,074 41 1,230 48 1,377 47
Male 9-13 2,080 3,247 64 2,135 95 2,333 88
14-18 2,288 3,816 80 2,401 122 2,690 114
19-30 1,804 3,758 110 2,450 180 2,696 164
31-50 2,596 3,336 73 1,882 123 2,150 113
51-70 2,550 3,045 59 1,728 83 1,958 77
71+ 1,520 2,586 59 1,533 78 1,722 76
Sex Years 25th (SE) 50th (SE) 75th (SE) 90th (SE)
Both 1-3 1,388 45 1,725 46 2,121 55 2,528 75
4-8 2,117 55 2,428 47 2,779 71 3,134 114
Female 9-13 2,180 60 2,601 63 3,098 82 3,631 120
14-18 2,307 64 2,741 62 3,228 78 3,713 109
19-30 2,100 87 2,421 76 2,774 101 3,121 150
31-50 2,010 60 2,473 61 3,022 78 3,603 111
51-70 1,929 56 2,321 51 2,785 64 3,272 97
71+ 1,652 46 2,004 50 2,417 64 2,857 89
Male 9-13 2,704 78 3,187 74 3,755 91 4,355 134
14-18 3,224 102 3,888 98 4,633 122 5,394 176
19-30 3,150 139 3,728 135 4,396 182 5,082 273
31-50 2,645 98 3,281 89 4,022 109 4,797 161
51-70 2,386 69 2,948 68 3,596 88 4,302 143
71+ 2,073 74 2,532 78 3,071 96 3,632 131
Sex Years 95th (SE) AI %>AI (SE) UL %>UL (SE)
Both 1-3 2,796 92 1,000 94.5 1.5 1,500 66.9 3.4
4-8 3,367 147 1,200 100 0.1 1,900 88.3 3.3
Female 9-13 3,997 154 1,500 97.7 0.9 2,200 73.9 3.3
14-18 4,028 136 1,500 98.7 0.6 2,300 75.4 3.4
19-30 3,344 187 1,500 98.4 1.2 2,300 59.7 6.7
31-50 3,996 141 1,500 94.1 1.5 2,300 59.4 3.3
51-70 3,602 129 1,300 98 0.8 2,300 51.3 3.3
71+ 3,159 113 1,200 95.8 1.1 2,300 31 3.3
Male 9-13 4,765 175 1,500 99.9 0.1 2,200 93.6 2
14-18 5,908 224 1,500 99.9 0.1 2,300 96.2 1.3
19-30 5,536 347 1,500 100 0.1 2,300 97 1.7
31-50 5,315 204 1,500 98.7 0.6 2,300 86.2 2.9
51-70 4,799 194 1,300 99.1 0.4 2,300 78.5 2.7
71+ 4,012 161 1,200 99.1 0.4 2,300 62.8 4.1
Table 2. Percentile Estimates of Usual Potassium Intakes by Age
and Sex Groups, Based on Analyses in the Canadian Total Diet
Study 2007 (Vancouver), Including Percent Over the Adequate
Intake (AI)
Sex Years N Mean (SE) 5th (SE) 10th (SE)
Both 1-3 2,114 2,619 42 1,367 52 1,598 52
4-8 3,235 2,684 37 1,599 51 1,801 45
Female 9-13 1,980 2,739 54 1,529 53 1,739 50
14-18 2,256 2,730 44 1,496 52 1,715 50
19-30 1,854 2,728 54 1,596 68 1,800 65
31-50 2,686 2,842 39 1,568 48 1,798 47
51-70 3,200 2,786 38 1,604 54 1,829 50
71+ 2,610 2,525 35 1,436 48 1,635 47
Male 9-13 2,080 3,239 62 1,881 76 2,118 74
14-18 2,288 3,696 74 2,058 87 2,375 83
19-30 1,804 3,580 77 2,022 97 2,294 94
31-50 2,596 3,550 58 2,040 76 2,320 73
51-70 2,550 3,322 49 1,934 61 2,191 57
71+ 1,520 3,008 89 1,591 83 1,834 82
Sex Years 25th (SE) 50th (SE) 75th (SE) 90th
Both 1-3 2,040 50 2,576 51 3,191 62 3,878
4-8 2,165 41 2,633 43 3,176 58 3,745
Female 9-13 2,135 48 2,644 55 3,234 74 3,839
14-18 2,131 50 2,665 53 3,308 67 4,004
19-30 2,176 61 2,657 63 3,218 78 3,798
31-50 2,238 44 2,772 49 3,381 61 4,025
51-70 2,230 45 2,730 44 3,306 54 3,903
71+ 2,002 46 2,465 46 3,005 51 3,578
Male 9-13 2,571 69 3,150 71 3,830 88 4,568
14-18 2,956 77 3,692 85 4,567 111 5,528
19-30 2,809 89 3,481 91 4,270 118 5,096
31-50 2,835 66 3,490 68 4,242 86 5,038
51-70 2,656 53 3,225 59 3,886 74 4,595
71+ 2,289 79 2,890 87 3,604 112 4,368
Sex Years (SE) 95th (SE) AI %>AI (SE) UL
Both 1-3 87 4,355 111 3,000 31.5 2.1 --
4-8 84 4,129 106 3,800 9.1 1.4 --
Female 9-13 101 4,236 123 4,500 3.1 0.8 --
14-18 93 4,465 117 4,700 3.4 0.7 --
19-30 107 4,184 133 4,700 1.9 0.6 --
31-50 89 4,473 123 4,700 3.5 0.8 --
51-70 72 4,299 89 4,700 2.3 0.5 --
71+ 65 3,968 79 4,700 1.2 0.3 --
Male 9-13 122 5,076 152 4,500 10.9 1.7 --
14-18 159 6,205 205 4,700 22.2 2.3 --
19-30 165 5,655 208 4,700 15.8 2.5 --
31-50 120 5,578 149 4,700 15 1.8 --
51-70 102 5,088 128 4,700 8.7 1.3 --
71+ 163 4,919 205 4,700 6.6 1.6 --
Sex Years %>UL (SE)
Both 1-3 -- --
4-8 -- --
Female 9-13 -- --
14-18 -- --
19-30 -- --
31-50 -- --
51-70 -- --
71+ -- --
Male 9-13 -- --
14-18 -- --
19-30 -- --
31-50 -- --
51-70 -- --
71+ -- --
* no UL has been established for potassium (1)
Table 3. Estimated Percent Contribution of Food Groups to Usual
Sodium and Potassium Intakes, Based on Analyses in the Canadian
Total Diet Study 2007 (Vancouver)
Children
1-3 4-8
Sodium
Milk and dairy products 29.4 23.1
Meat, poultry and fish 12.4 11.4
Soups and fast foods 15.8 17.5
Bread and cereals 22.7 27.8
Vegetables 6.6 8.0
Fruit 1.0 0.8
Snacks and sweets 2.1 3.0
Ingredients and sauces 8.5 7.6
Baby foods 0.9 0.0
Beverages 0.6 0.7
Potassium
Milk and dairy products 55.4 43.6
Meat, poultry and fish 5.5 7.7
Soups and fast foods 2.1 3.5
Bread and cereals 4.6 7.0
Vegetables 6.8 11.8
Fruit 22.3 22.8
Snacks and sweets 1.2 2.3
Ingredients and sauces 0.4 0.8
Baby foods 1.5 0.1
Beverages 0.2 0.5
Males
9-13 14-18 19-70 71+
Sodium
Milk and dairy products 20.5 19.9 14.8 12.9
Meat, poultry and fish 13.3 14.0 14.7 15.9
Soups and fast foods 17.5 18.2 20.5 19.6
Bread and cereals 27.1 25.2 25.7 30.2
Vegetables 7.0 7.4 8.6 7.5
Fruit 0.5 0.4 0.4 0.4
Snacks and sweets 3.2 2.2 1.9 1.6
Ingredients and sauces 9.9 11.2 10.5 9.0
Baby foods 0.0 0.0 0.0 0.0
Beverages 0.9 1.5 2.8 2.9
Potassium
Milk and dairy products 40.5 35.8 22.0 25.9
Meat, poultry and fish 10.6 12.5 14.1 11.7
Soups and fast foods 4.1 5.0 4.4 2.3
Bread and cereals 7.4 7.2 6.8 7.2
Vegetables 13.6 15.2 16.9 15.6
Fruit 19.3 18.3 16.7 18.6
Snacks and sweets 2.6 2.0 2.4 2.3
Ingredients and sauces 0.9 1.1 0.7 0.4
Baby foods 0.1 0.0 0.0 0.0
Beverages 0.8 2.9 16.0 15.9
Females
9-13 14-18 19-70 71+
Sodium
Milk and dairy products 20.5 19.1 16.6 15.2
Meat, poultry and fish 12.7 9.8 13.3 12.7
Soups and fast foods 18.8 18.9 17.8 21.8
Bread and cereals 27.3 27.4 24.9 28.2
Vegetables 6.9 8.4 9.8 7.6
Fruit 0.7 0.5 0.5 0.4
Snacks and sweets 3.0 2.4 2.5 1.9
Ingredients and sauces 8.9 11.8 11.3 9.1
Baby foods 0.0 0.0 0.0 0.0
Beverages 1.0 1.6 3.3 3.1
Potassium
Milk and dairy products 38.5 35.1 25.1 25.6
Meat, poultry and fish 9.4 10.0 12.0 10.9
Soups and fast foods 3.9 4.7 3.2 2.4
Bread and cereals 7.3 7.4 6.2 6.8
Vegetables 14.3 15.9 17.3 16.2
Fruit 22.5 20.7 18.6 21.9
Snacks and sweets 2.4 2.2 2.5 2.0
Ingredients and sauces 0.8 1.0 0.6 0.4
Baby foods 0.0 0.0 0.0 0.0
Beverages 0.7 3.0 14.4 13.9
Total
Population
Sodium
Milk and dairy products 16.8
Meat, poultry and fish 13.7
Soups and fast foods 19.1
Bread and cereals 25.9
Vegetables 8.6
Fruit 0.5
Snacks and sweets 2.3
Ingredients and sauces 10.4
Baby foods 0.0
Beverages 2.6
Potassium
Milk and dairy products 27.5
Meat, poultry and fish 12.2
Soups and fast foods 3.8
Bread and cereals 6.6
Vegetables 16.1
Fruit 18.5
Snacks and sweets 2.4
Ingredients and sauces 0.7
Baby foods 0.1
Beverages 12.2
