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Study finds reason to cut sodium in sandwiches


October 16, 2014
By Bakers Journal

Oct. 16, 2014, Beltsville, MD – Because sandwiches are consumed frequently, using lower-sodium ingredients in sandwiches could influence sodium
intake, suggests a
Journal of the Academy of Nutrition and Dietetics study.

Oct. 16, 2014, Beltsville, MD – Because sandwiches are consumed
frequently, using lower-sodium ingredients in sandwiches could influence
sodium
intake, suggests a
Journal of the Academy of Nutrition and Dietetics study.

Efforts to sharpen the focus of sodium reduction strategies include
identification of major food group contributors of sodium intake. Previous
examinations of sandwiches' contribution to sodium intake captured only a
small subset of sandwiches.

One day of dietary intake data from 5,762
adults aged 20 years and older in What We Eat in America, National
Health and Nutrition Examination Survey 2009-2010 was analyzed.

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On any given day, 49 per cent
of American adults ate sandwiches.

A significantly higher percentage of
men than women reported sandwiches (54 per cent vs 44 per cent, respectively; P<0.001),
and sandwiches accounted for higher percentages of men’s total energy
and sodium intakes. Compared with individuals who did not report a
sandwich on the intake day, sandwich reporters had significantly higher
energy and sodium intakes; however, sodium density of the diet did not
vary by sandwich reporting status.

Although much national attention is
appropriately focused on reducing sodium in the food supply, consumer
choices still play a vital role. Because sandwiches are so frequently eaten and contribute considerably to sodium intake, substituting
lower-sodium for higher-sodium ingredients in sandwiches could
significantly influence sodium intakes.