Sodium and potassium in composite food samples from the Canadian Total Diet Study

Journal of Food Composition and Analysis

Volumn 24, Issue 2, 2011, Pages 237-243

  Tanase, Corina M ^a   Griffin, Philip ^b   Koski, Kristine G ^a   Cooper, Marcia J ^b   Cockell, Kevin A ^a,b  

^a MCGILL UNIVERSITY   (Canada)

^b Health Canada and World Health Organization Collaborating Center for Standardization and Evaluation of Biologicals   (Canada)

Author keywords

Aqueous extraction; Atomic spectroscopy; Canada; Food analysis; Food composition; Potassium; Sodium; Total Diet Study

Indexed keywords

EID: 79952037282     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.07.010     Document Type: Article

References (26)

1. Ahuja J.K.C., Goldman J.D., Perloff B.P. The effect of improved food composition data on intake estimates in the United States of America. Journal of Food Composition and Analysis 2006, 19:S7-S13.
2. Andersen L., Rasmussen L.B., Larsen E.H., Jakobsen J. Intake of household salt in a Danish population. European Journal of Clinical Nutrition 2009, 63:598-604.
3. Canada, Department of Justice, 2009. Food and Drug Regulations (C.R.C., c. 870). Retrieved May 9, 2009 from: http://laws.justice.gc.gc/en/showdoc/cr/C.R.C.-c.870/sc%3A6//en.
4. Canadian Food Inspection Agency, 2009. Nutrition labelling, Appendix 4 - laboratory issues. Retrieved September 24, 2009 from: http://www.inspection.gc.ca/english/fssa/labeti/nutricon/nutriconapp4e.shtml.
5. Champagne C.M., Lastor K.C. Sodium intake: challenges for researchers attempting to assess consumption relative to health risks. Journal of Food Composition and Analysis 2009, 22:S19-22.
6. Conacher H.B.S., Graham R.A., Newsome W.H., Graham G.F., Verdier P. The Health Protection Branch Total Diet Program: an overview. Canadian Institute of Food Science and Technology Journal 1989, 22:322-326.
7. He F.J., MacGregor G.A. Beneficial effects of potassium. British Medical Journal 2001, 323:497-501.
8. He F.J., MacGregor G.A. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension 2009, 23:363-384.
9. Health Canada, 2009. The Canadian Total Diet Study. Retrieved July 9, 2010 from: http://www.hc-sc.gc.ca/fn-an/surveill/total-diet/index-eng.php.
10. Health Protection Branch Laboratories, 1983. A rapid method for the determination of sodium and potassium. LPFC-125. Health Canada, Health Protection Branch Laboratories, Bureau of Nutritional Sciences, Ottawa, Canada. 8 pp. Retrieved August 31, 2009 from: http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/chem./reg_determination_sod_pot-reg_dosage_sod_pot-eng.php.
11. Heart and Stroke Foundation of Canada, 1999. The Changing Face of Heart Disease and Stroke in Canada. Ottawa, Canada. 107 pp.
12. Institute of Medicine Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate 2005, National Academy Press, Washington, DC, 617 pp.
13. James W.P.T., Ralph A., Sanchez-Castillo C.P. The dominance of salt in manufactured food in the sodium intake of affluent societies. Lancet 1987, 329(8530):426-429.
14. Leblanc J-C., Guérin T., Noël L., Calamassi-Tran G., Volatier J-L., Verger P. Dietary exposure estimates of 18 elements from the 1st French Total Diet Study. Food Additives and Contaminants 2005, 22(7):624-641.
15. Mattes R.D., Donnelly D. Relative contributions of dietary sodium sources. Journal of the American College of Nutrition 1991, 10:383-393.
16. Meneton P., Lafay L., Tard A., Dufour A., Ireland J., Menard J., Volatier J.L. Dietary sources and correlates of sodium and potassium intakes in the French general population. European Journal of Clinical Nutrition 2009, 63:1169-1175.
17. Pennington J.A.T. Total Diet Studies - experiences in the United States. Journal of Food Composition and Analysis 2000, 13:539-544.
18. Pennington J.A.T., Stumbo P.J., Murphy S.P., McNutt S.W., Eldridge A.L., McCabe-Sellars B.J., Chenard C.A. Food composition data: the foundation of dietetic practice and research. Journal of the American Dietetic Association 2007, 107:2105-2113.
19. Shah B.G., Belonje B. Calculated sodium and potassium in the Canadian diet if comprised of unprocessed ingredients. Nutrition Research 1983, 3:629-633.
20. Shah B.G., Giroux A., Belonje B. Sodium and potassium content of the Canadian diet. Nutrition Research 1982, 2:669-674.
21. Stamler J., Rose G., Stamler R., Elliott P., Dyer A., Marmot M. INTERSALT study findings: public health and medical care implications. Hypertension 1989, 14:570-577.
22. Strazzullo P., D'Elia L., Kandala N.-B., Cappuccio F.P. Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies. British Medical Journal 2009, 339:b4567.
23. Thompson B.M. Nutritional modelling: distributions of salt intake from processed foods in New Zealand. British Journal of Nutrition 2009, 102(5):757-765.
24. Thompson B.M., Vannoort R.W., Haslemore R.M. Dietary exposure and trends of exposure to nutrient elements iodine, iron, selenium and sodium from the 2003-4 New Zealand Total Diet Survey. British Journal of Nutrition 2007, 99(3):614-625.
25. US Food and Drug Administration, 2007. Total Diet Study statistics on element results, revision 4.1, market baskets 1991-3 through 2005-4. Retrieved January 18, 2010 from: http://www.fda.gov/downloads/Food/FoodSafety/FoodContaminantsAdulteration/TotalDi%20etStudy/UCM184301.pdf.
26. US Government Printing Office, 2009. Electronic Code of Federal Regulations, Title 21: Food and Drugs, Part 101 - Food Labelling, Section 101.12 - Reference amounts customarily consumed per eating occasion. Retrieved December 10, 2009 from: http://ecfr/gpoaccess.gov/cgi/t/text/text-idx.