Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/70053
DC FieldValueLanguage
dc.contributor.authorPartearroyo, Teresaen_US
dc.contributor.authorSamaniego-Vaesken, Ma de Lourdesen_US
dc.contributor.authorRuiz, Emmaen_US
dc.contributor.authorAranceta Bartrina, Javieren_US
dc.contributor.authorGil, Ángelen_US
dc.contributor.authorGonzález-Gross, Marcelaen_US
dc.contributor.authorOrtega, Rosa M.en_US
dc.contributor.authorSerra Majem, Luisen_US
dc.contributor.authorVarela-Moreiras, Gregorioen_US
dc.date.accessioned2020-02-05T12:52:07Z-
dc.date.available2020-02-05T12:52:07Z-
dc.date.issued2019en_US
dc.identifier.issn2072-6643en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/70053-
dc.description.abstractExcessive sodium consumption is associated with adverse health effects. An elevated dietary intake of salt (sodium chloride) has been related to high blood pressure or hypertension, a major but modifiable risk factor for cardiovascular disease, as well as to other ill health conditions. In the present work, our aim was to describe the contribution of foods to sodium consumption within the Spanish population in a representative sample from the “anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain” (ANIBES) study (9–75 years), to identify high consumer groups, as well as the major food groups that contribute to sodium intake in the Spanish diet. Intakes were assessed by 3-day food records collected on a tablet device. Sodium intakes across the ANIBES study population exceeded recommendations, as total intakes reached 2025 ± 805 mg of sodium per day, that is approximately 5.06 g/day of salt (excluding discretionary salt, added at the table or during cooking). Sodium intakes were higher in males than in females and within the youngest groups. Main dietary sources of sodium were meat and meat products (27%), cereals and grains (26%), milk and dairy products (14%) and ready-to-eat meals (13%). Given the established health benefits of dietary salt reduction, it would be advisable to continue and even improve the current national initiatives of awareness and educational campaigns and particularly food reformulation to decrease overall salt intakes across the Spanish population.en_US
dc.languageengen_US
dc.relation.ispartofNutrientsen_US
dc.sourceNutrients [ISSN 2072-6643], v. 11 (10), (Octubre 2019)en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherAnibesen_US
dc.subject.otherConsumptionen_US
dc.subject.otherFood Groupsen_US
dc.subject.otherIntakesen_US
dc.subject.otherSalten_US
dc.subject.otherSodiumen_US
dc.subject.otherSpainen_US
dc.titleSodium intake from foods exceeds recommended limits in the spanish population: The ANIBES studyen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/nu11102451en_US
dc.identifier.scopus85073437049-
dc.identifier.isi000498227300192-
dc.contributor.authorscopusid36104396800-
dc.contributor.authorscopusid57200185770-
dc.contributor.authorscopusid57192980818-
dc.contributor.authorscopusid57189854963-
dc.contributor.authorscopusid56244656400-
dc.contributor.authorscopusid6701646524-
dc.contributor.authorscopusid57194264142-
dc.contributor.authorscopusid35596972100-
dc.contributor.authorscopusid55917735600-
dc.identifier.eissn2072-6643-
dc.identifier.issue10-
dc.relation.volume11en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid1877048-
dc.contributor.daisngid3766361-
dc.contributor.daisngid32912623-
dc.contributor.daisngid600422-
dc.contributor.daisngid22128-
dc.contributor.daisngid66582-
dc.contributor.daisngid28170428-
dc.contributor.daisngid31465462-
dc.contributor.daisngid336641-
dc.description.numberofpages17en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Partearroyo, T-
dc.contributor.wosstandardWOS:Samaniego-Vaesken, MD-
dc.contributor.wosstandardWOS:Ruiz, E-
dc.contributor.wosstandardWOS:Aranceta-Bartrina, J-
dc.contributor.wosstandardWOS:Gil, A-
dc.contributor.wosstandardWOS:Gonzalez-Gross, M-
dc.contributor.wosstandardWOS:Ortega, RM-
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.contributor.wosstandardWOS:Varela-Moreiras, G-
dc.date.coverdateOctubre 2019en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.sjr1,329
dc.description.jcr4,546
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.deptGIR Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameAranceta Bartrina, Javier-
crisitem.author.fullNameSerra Majem, Luis-
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