Key result
Breads rank as the top source of US dietary sodium, driving ~6% of total intake.
Cross-Sectional
Dietary sodium in the US comes from a wide variety of sources, with breads being the top contributor and restaurant foods having the highest sodium density, emphasizing the need for broad food supply interventions.
Supports broad food supply interventions; leaves open effects on intake without prospective trials.
In 2013-2014, 70% of dietary sodium consumed by persons in the United States came from 25 food categories; breads were the top contributor, accounting for 6% of sodium consumed. A majority of sodium consumed was from food obtained at stores; however, sodium density (mg/1,000 kcal) was highest in food obtained at restaurants. A variety of commonly consumed foods contributes to U.S. sodium intake, emphasizing the importance of sodium reduction across the food supply (4).
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Quader et al. (2017) reported a cross-sectional. Dietary sodium intake was evaluated on Sources of dietary sodium consumed. Dietary sodium consumed by U.S. persons aged ≥2 years primarily came from 25 food categories (70%), with breads being the top contributor (6%).
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