Abstract
Background
High sodium intake during infancy and early childhood can change salt preference and
blood pressure trajectories across life, representing a modifiable cardiovascular
risk factor. Describing young children's sodium intake is important for informing
effective targets for sodium reduction.
Objective
This study aimed to describe food sources and demographic and behavioral correlates
of sodium intake in 295 young Australian children using three unscheduled 24-hour
recalls (when children were 9 and then 18 months of age) with mothers participating
within an existing randomized controlled trial, the Melbourne Infant Feeding Activity
and Nutrition Trial (InFANT) Program.
Methods
Differences in individual-level and family-level demographic and behavioral variables
were assessed across tertiles of sodium density (mg/1,000 kcal). Descriptive statistics
were used to describe food-group contributions to total energy and sodium intakes
at both ages.
Results
Mean sodium intake was 486 mg (standard deviation=232 mg) at 9 months and had more
than doubled to 1,069 mg (standard deviation=331 mg) at 18 months of age. Fifty-four
percent of children at 18 months exceeded the Recommended Daily Upper Level for sodium
intake, with bread, cheese, breakfast cereal, soup, and mixed dishes all important
sources of sodium at both ages. Yeast extracts, processed meats, and bread products
became important additional sources at 18 months. A greater proportion of children
in the highest sodium-density tertile had ceased breastfeeding and had commenced solids
at an earlier age.
Conclusions
The key food sources of sodium for children younger than 2 years are those that contribute
to the whole population's high salt burden and highlight the essential role governments
and food industry must play to reduce salt in commonly consumed foods.
Keywords
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Biography
K. J. Campbell is an associate professor in nutrition and public health, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia.
Biography
C. Nowson is a professor and chair of nutrition and ageing, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia.
Biography
S. McNaughton is an associate professor and an Australian Research Council Future Fellow, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia.
Biography
G. Hendrie is a research scientist, CSIRO Animal Food and Health Sciences, Adelaide, South Australia, Australia.
Biography
C. A. Grimes is a National Heart Foundation of Australia Research Fellow, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia; at the time of the study, she was a lecturer in applied food science, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia.
Biography
M. Riley is a research scientist, Commonwealth Scientific and Industrial Research Organisation, Parkville, Victoria, Australia.
Biography
S. Lioret is a research scientist, INSERM, Center for Research in Epidemiology and Population Health (CESP), Epidemiology of Diabetes, Obesity and Renal Diseases: Lifelong Approach Team, Villejuif Cedex, France; at the time of the study, she was an Alfred Deakin Post-doctoral Fellow, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia.
Article info
Publication history
Published online: July 08, 2014
Accepted:
April 25,
2014
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
Supplementary materials: Table 1 is available at www.andjrnl.org
FUNDING/SUPPORT This study was funded by the National Health and Medical Research Council (grant no. 425801). Additional funds were supplied by the Heart Foundation Victoria and Deakin University.
Identification
Copyright
© 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
