Dietary sources and correlates of sodium and potassium intakes in the french general population.
Sommaire de l'article
BACKGROUND/OBJECTIVES: To investigate the dietary sources of sodium and potassium and to explore the biological, behavioural and socio-demographic factors associated with a high sodium and low potassium diet in a general population. SUBJECTS/METHODS: Cross-sectional dietary survey carried out in 1998 and 1999 in nationally representative samples of adults (n=1474) and children (n=1018). Daily sodium and potassium intakes were estimated using a 7-day food record after exclusion of underreporters. RESULTS: Mean sodium intake was well above, whereas mean potassium intake was largely below the current recommendations in adults and children. The consumption of a high sodium and low potassium diet appeared very early in life and increased up to adulthood, especially in men living in small communities. Despite the fact that sodium and potassium intakes were positively correlated to each other and to total food intake, several food categories showed a sodium/potassium intake ratio well above one (cheeses, cooked pork meats, breads, breakfast cereals, soups, fast foods, pastries and sugary products) whereas others presented a ratio well below one (fruits, vegetables, dairy products, meats and hot beverages). CONCLUSIONS: High sodium and low potassium intakes were widespread in the population. The fact that the main dietary sources of sodium and potassium were, for the most part, not the same demonstrates the feasibility of simultaneously decreasing sodium intake and increasing potassium intake at the individual level [corrected].