Background: Approximately 2 in 3 US adults have prehypertension or hypertension that increases their risk of cardiovascular disease. Reducing sodium intake can decrease blood pressure and prevent hypertension. Approximately 9 in 10 Americans consume excess sodium (≥2300 mg/d). Voluntary sodium standards for commercially processed and prepared foods were established in North America, but their impact on sodium intake is unclear.Objective: We modelled the potential impact on US sodium intake of applying voluntary sodium standards for foods.Design: We used NHANES 2007-2010 data for 17,933 participants aged ≥1 y to model predicted US daily mean sodium intake and the prevalence of excess sodium intake with the use of the standards of the New York City's National Salt Reduction Initiative (NSRI) and Health Canada for commercially processed and prepared foods. The Food and Nutrient Database for Dietary Studies food codes corresponding to foods reported by NHANES participants were matched to NSRI and Health Canada food categories, and the published sales-weighted mean percent reductions were applied.Results: The US population aged ≥1 y could have reduced their usual daily mean sodium intake of 3417 mg by 698 mg (95

作者：Mary E, Cogswell；Sheena M, Patel；Keming, Yuan；Cathleen, Gillespie；WenYen, Juan；Christine J, Curtis；Michel, Vigneault；Jenifer, Clapp；Paula, Roach；Alanna, Moshfegh；Jaspreet, Ahuja；Pamela, Pehrsson；Lauren, Brookmire；Robert, Merritt

来源：The American journal of clinical nutrition 2017 年 106卷 2期