Food sources and correlates of sodium and potassium intakes in Flemish pre-school children
Abstract Objective The aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses. Design Three-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals. Setting A random cluster sampling design at the level of schools, stratified by province and age, was used. Subjects A representative sample of 696... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2011 |
Reihe/Periodikum: | Public Health Nutrition ; volume 15, issue 6, page 1039-1046 ; ISSN 1368-9800 1475-2727 |
Verlag/Hrsg.: |
Cambridge University Press (CUP)
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Schlagwörter: | Public Health / Environmental and Occupational Health / Nutrition and Dietetics / Medicine (miscellaneous) |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26699212 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | http://dx.doi.org/10.1017/s1368980011002497 |
Abstract Objective The aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses. Design Three-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals. Setting A random cluster sampling design at the level of schools, stratified by province and age, was used. Subjects A representative sample of 696 Flemish pre-school children aged 2·5–6·5 years was recruited. Results Mean Na intake was above and mean K intake was largely below the recommendation for children. Bread (22 %) and soup (13 %) were main contributors to Na intake followed by cold meat cuts and other meat products (12 % and 11 %, respectively). Sugared milk drinks, fried potatoes, milk and fruit juices were the main K sources (13 %, 12 %, 11 % and 11 %, respectively). Although Na and K intakes were positively correlated, several food categories showed Na:K intake ratio well above one (water, cheeses, soup, butter/margarine, fast foods and light beverages) whereas others presented a ratio well below one (oil & fat, fruits & juices, potatoes, vegetables and hot beverages). Conclusions Flemish pre-school children had too high Na and too low K intakes. The finding that main dietary sources of Na and K are clearly different indicates the feasibility of simultaneously decreasing Na and increasing K intake among children.