• Georgina Gómez

Dietary sources of sodium among Brazilian population:data from Latin American Nutrition and Health

Updated: Oct 18

Objective: This study aimed to investigate the main food sources of sodium in a representative sample of Brazilian pop- ulation, considering sex, age group, and Brazilian macro-re- gions. Discussion: It is important to emphasize that the main de- scribed foods among Brazilians, are part of cultural and re- gional aspects that influence choices and food consumption and greatest contributors to sodium intake. Methods: 2,000 individuals aged 15–65 years were in- cluded in the Brazilian Nutrition and Health Study (EBANS). EBANS is part of the Latin American Study of Nutrition and Health (ELANS), a multicenter cross-sectional study of a na- tionally representative sample of urban populations from eight Latin American countries (Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela). Conclusions: These results highlight the need for imple- mentation of public health policies to control the use of sodium in food industry and to aware the community about the addition of salt in food preparation and their food choices. Results: The top 10 dietary food sources of sodium were beef and main dishes without processed meat (21.55%), white bread, approximately 50g (known as French bread in Brazil) (12.38%), rice (11.23%), processed meat products (8.38%), pasta (with or without sauce) (4.74%), beans (3.41%), salt (3.39%), butter or margarine (2.63%), crackers (white or whole) (2.59%), and milk (2.26%), accounting for

Sources of sodium Brazil
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