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Mary E. Cogswell - One of the best experts on this subject based on the ideXlab platform.
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Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program
Nutrients, 2019Co-Authors: Jaspreet K C Ahuja, David B Haytowitz, Pamela R Pehrsson, Rahul Bahadur, Mary E. CogswellAbstract:This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and Restaurant Foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 Foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight Foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply.
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Abstract P031: Significant Predicted Change in Usual Sodium Intake for the U.S. Population From Meeting Sodium Standards for Commercially-Packaged and Restaurant Foods: National Health and Nutrition Examination Survey, 2007-2010
Circulation, 2015Co-Authors: Mary E. Cogswell, Sheena M. Patel, Keming Yuan, Cathleen Gillespie, Wenyen Juan, Christine M. Johnson, Michel Vigneault, Jenifer Clapp, Paula Roach, Alanna J. MoshfeghAbstract:Background: A 400 mg daily reduction in the average sodium intake of the U.S. population is projected to save up to 28,000 lives and $7 billion health care dollars annually. In 2010, the Institute of Medicine recommended setting standards for the sodium content of commercially-packaged and Restaurant Foods to reduce U.S.sodium intake given the majority of sodium intake is from these Foods. We assessed this hypothesis. Methods: We developed models using 2007-2010 data for 17,979 participants one year and older participating in two 24-hour dietary recalls, a part of the What We Eat in America component of the National Health and Nutrition Examination Survey. We projected the sodium content in Foods reported by survey respondents based on percent changes in sales weighted averages from baseline for specific food categories using New York City’s National Salt Reduction Initiative (NSRI) 2014 targets or Health Canada’s 2016 sodium benchmarks. To predict the changes in usual sodium intake from Foods for the U.S. population aged >1 year we used analyses accounting for the complex survey design with measurement error models to adjust for within person day-to-day variation in intake. Results: Based on a conservative estimate of the Foods included in specific categories, if NSRI targets had been met in 2007-10, we estimated that the U.S. population aged >1 year could have reduced their average usual daily mean sodium intake of 3343 mg by 14%, or 484 mg (95% Confidence Interval [CI], 471 mg, 498 mg). If Health Canada’s benchmarks were met, the US population could have reduced their average usual daily sodium intake by 18% or 612 mg (95% CI, 594 mg, 630 mg). Across age, sex, and race-ethnic population subgroups, the average predicted relative reductions in sodium intake by group ranged from 13% -15% using NSRI targets and 16%-19% using Health Canada’s benchmarks. If sodium standards had been met, we estimated the proportion of adults aged 19 years and older consuming >2300 mg daily would have declined from 87% (95% CI, 84%, 89%) to 75% (95% CI, 72%, 77%) using NSRI targets or to 70% (95% CI, 68%, 73%) using Health Canada benchmarks. The proportion of adults consuming >1500 mg daily would have declined from 99% to 96%-97%. Conclusion: Results suggest that if U.S. commercially-packaged and Restaurant Foods had met established sodium standards, a significant reduction in sodium intake could have occurred across age, sex, and race-ethnic groups in the U.S. population.
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sodium content of popular commercially processed and Restaurant Foods in the united states
Preventive medicine reports, 2015Co-Authors: Jaspreet K C Ahuja, Janelle P. Gunn, David B Haytowitz, Shirley Wasswakintu, Melissa Nickle, Bethany Showell, Janet M Roseland, Marlon Daniel, Robin G Thomas, Mary E. CogswellAbstract:Purpose The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and Restaurant Foods in the U.S., to assess future changes as manufacturers reformulate Foods.
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Are Reductions in Population Sodium Intake Achievable
Nutrients, 2014Co-Authors: Jessica Lee Levings, Mary E. Cogswell, Janelle P. GunnAbstract:The vast majority of Americans consume too much sodium, primarily from packaged and Restaurant Foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiovascular disease risk, consistent with the relationship between sodium intake and blood pressure. Despite communication and educational efforts focused on lowering sodium intake over the last three decades data suggest average US sodium intake has remained remarkably elevated, leading some to argue that current sodium guidelines are unattainable. The IOM in 2010 recommended gradual reductions in the sodium content of packaged and Restaurant Foods as a primary strategy to reduce US sodium intake, and research since that time suggests gradual, downward shifts in mean population sodium intake are achievable and can move the population toward current sodium intake guidelines. The current paper reviews recent evidence indicating: (1) significant reductions in mean population sodium intake can be achieved with gradual sodium reduction in the food supply, (2) gradual sodium reduction in certain cases can be achieved without a noticeable change in taste or consumption of specific products, and (3) lowering mean population sodium intake can move us toward meeting the current individual guidelines for sodium intake.
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abstract p422 trends and determinants of discretionary salt use at the table or during home cooking preparation national health and nutrition examination survey 2003 2010
Circulation, 2014Co-Authors: Sheena M. Patel, Mary E. Cogswell, Janelle P. Gunn, Cathleen Gillespie, Cria G Perrine, Kevin M Sullivan, Richard D MattesAbstract:Introduction: Although the majority of sodium intake is estimated to come from commercially processed/Restaurant Foods, about 11% is estimated to come from discretionary salt added at the table or during home cooking/preparation. Marked changes in U.S. food habits/choices, such as eating out, as well as the demographic composition of the population could change the frequency of discretionary salt use and invalidate past estimates. Objectives: To evaluate U.S. temporal trends in, and demographic/health determinants of, self-reported frequency of discretionary salt use (excluding 4% of population who use salt substitutes or lite salt). Methods: We analyzed salt intake questions for 31,842 persons aged ≥2y from the 2003-10 National Health and Nutrition Examination Survey (NHANES). We used multiple logistic regression models to assess temporal trends in reported frequency of discretionary salt use from 2003-10, adjusting for age, sex and race/ethnicity. We used chi-square tests to assess current (2007-10) differences in discretionary salt use by demographic/health characteristics. Analyses were adjusted for complex sampling design. Results: Using salt “very often” at the table declined from 2003-04 to 2009-10 (18% to 14%, p<0.01 for trend). The percent decline was greatest among male adults aged ≥19y (21% to 16%, p<0.01). Using salt “very often” during home cooking/preparation decreased (41% to 37%, p=0.03), while using salt “occasionally” increased (34% to 37%, p=0.04). Temporal trends in “never” and “rarely” using salt at the table or during home cooking/preparation were not statistically significant. In the 2 recent cycles of NHANES (2007-10), 33% of persons aged ≥2y reported “never” added salt at the table, 31% “rarely,” 22% “occasionally” and 15% “very often.” Corresponding percentages for frequency of salt added during home cooking/preparation were 7%, 19%, 36% and 37%. Overall, being non-Hispanic black, lower income and self-reported hypertension or diabetes were associated with being more likely to report never adding salt at the table or during cooking/preparation (all p<0.01). Among adults, as age increased, the percentage reporting “never” using salt increased both at the table (23% for ages 19-30y to 43% for ≥71y) and during home cooking/preparation (5% to 14%). The opposite was observed for children/adolescents, as age increased from 2-18y, the percentage reporting “never” using salt decreased at the table (79% for ages 2-3y to 18% for 14-18y) and during home cooking/preparation (6% to 2.5%). Conclusions: Frequency of high levels of discretionary salt use decreased from 2003-10. In general, persons with higher risk of elevated blood pressure were more likely to report using discretionary salt less frequently. The association of discretionary salt use with food habits/choices and the amount of sodium intake from discretionary salt merits further investigation.
Janelle P. Gunn - One of the best experts on this subject based on the ideXlab platform.
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sodium content of popular commercially processed and Restaurant Foods in the united states
Preventive medicine reports, 2015Co-Authors: Jaspreet K C Ahuja, Janelle P. Gunn, David B Haytowitz, Shirley Wasswakintu, Melissa Nickle, Bethany Showell, Janet M Roseland, Marlon Daniel, Robin G Thomas, Mary E. CogswellAbstract:Purpose The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and Restaurant Foods in the U.S., to assess future changes as manufacturers reformulate Foods.
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Are Reductions in Population Sodium Intake Achievable
Nutrients, 2014Co-Authors: Jessica Lee Levings, Mary E. Cogswell, Janelle P. GunnAbstract:The vast majority of Americans consume too much sodium, primarily from packaged and Restaurant Foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiovascular disease risk, consistent with the relationship between sodium intake and blood pressure. Despite communication and educational efforts focused on lowering sodium intake over the last three decades data suggest average US sodium intake has remained remarkably elevated, leading some to argue that current sodium guidelines are unattainable. The IOM in 2010 recommended gradual reductions in the sodium content of packaged and Restaurant Foods as a primary strategy to reduce US sodium intake, and research since that time suggests gradual, downward shifts in mean population sodium intake are achievable and can move the population toward current sodium intake guidelines. The current paper reviews recent evidence indicating: (1) significant reductions in mean population sodium intake can be achieved with gradual sodium reduction in the food supply, (2) gradual sodium reduction in certain cases can be achieved without a noticeable change in taste or consumption of specific products, and (3) lowering mean population sodium intake can move us toward meeting the current individual guidelines for sodium intake.
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abstract p422 trends and determinants of discretionary salt use at the table or during home cooking preparation national health and nutrition examination survey 2003 2010
Circulation, 2014Co-Authors: Sheena M. Patel, Mary E. Cogswell, Janelle P. Gunn, Cathleen Gillespie, Cria G Perrine, Kevin M Sullivan, Richard D MattesAbstract:Introduction: Although the majority of sodium intake is estimated to come from commercially processed/Restaurant Foods, about 11% is estimated to come from discretionary salt added at the table or during home cooking/preparation. Marked changes in U.S. food habits/choices, such as eating out, as well as the demographic composition of the population could change the frequency of discretionary salt use and invalidate past estimates. Objectives: To evaluate U.S. temporal trends in, and demographic/health determinants of, self-reported frequency of discretionary salt use (excluding 4% of population who use salt substitutes or lite salt). Methods: We analyzed salt intake questions for 31,842 persons aged ≥2y from the 2003-10 National Health and Nutrition Examination Survey (NHANES). We used multiple logistic regression models to assess temporal trends in reported frequency of discretionary salt use from 2003-10, adjusting for age, sex and race/ethnicity. We used chi-square tests to assess current (2007-10) differences in discretionary salt use by demographic/health characteristics. Analyses were adjusted for complex sampling design. Results: Using salt “very often” at the table declined from 2003-04 to 2009-10 (18% to 14%, p<0.01 for trend). The percent decline was greatest among male adults aged ≥19y (21% to 16%, p<0.01). Using salt “very often” during home cooking/preparation decreased (41% to 37%, p=0.03), while using salt “occasionally” increased (34% to 37%, p=0.04). Temporal trends in “never” and “rarely” using salt at the table or during home cooking/preparation were not statistically significant. In the 2 recent cycles of NHANES (2007-10), 33% of persons aged ≥2y reported “never” added salt at the table, 31% “rarely,” 22% “occasionally” and 15% “very often.” Corresponding percentages for frequency of salt added during home cooking/preparation were 7%, 19%, 36% and 37%. Overall, being non-Hispanic black, lower income and self-reported hypertension or diabetes were associated with being more likely to report never adding salt at the table or during cooking/preparation (all p<0.01). Among adults, as age increased, the percentage reporting “never” using salt increased both at the table (23% for ages 19-30y to 43% for ≥71y) and during home cooking/preparation (5% to 14%). The opposite was observed for children/adolescents, as age increased from 2-18y, the percentage reporting “never” using salt decreased at the table (79% for ages 2-3y to 18% for 14-18y) and during home cooking/preparation (6% to 2.5%). Conclusions: Frequency of high levels of discretionary salt use decreased from 2003-10. In general, persons with higher risk of elevated blood pressure were more likely to report using discretionary salt less frequently. The association of discretionary salt use with food habits/choices and the amount of sodium intake from discretionary salt merits further investigation.
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Consumer Sentiment on Actions Reducing Sodium in Processed and Restaurant Foods, ConsumerStyles 2010
American journal of preventive medicine, 2014Co-Authors: Sheena M. Patel, Janelle P. Gunn, Xin Tong, Mary E. CogswellAbstract:Background Current recommendations target sodium reduction in the food supply and intake; however, information is limited on consumer readiness for these actions. Purpose Prevalence and determinants of consumer agreement for government restriction of manufacturers and Restaurants putting excess salt in food and support for policies limiting sodium content of quick service Restaurant (QSR) Foods were examined. Methods Data were analyzed from 9,579 adults aged ≥18 years who responded to consumer readiness for sodium reduction questions in the 2010 ConsumerStyles survey. Responses were collapsed into three categories. Consumer agreement was determined and logistic regression was used to estimate ORs. Analyses were conducted in 2012. Results The majority of consumers agree that it is a good idea for government to restrict food manufacturers (55.9%) from putting excess salt in Foods. About half agreed that it is a good idea for government to restrict Restaurants from putting excess salt in Foods and 81.5% supported sodium reduction policies in QSRs. Odds of agreement/support were higher for non-Hispanic blacks compared with non-Hispanic whites, and those with incomes Conclusions Nearly half of consumers agree with government actions to reduce sodium in manufactured and Restaurant Foods, with even greater support for QSRs. These findings could inform industry and public health partners about consumer preferences to lower the sodium content of the food supply.
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Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities
American journal of public health, 2013Co-Authors: Joyce Maalouf, Mary E. Cogswell, Janelle P. Gunn, Pamela R Pehrsson, Melissa Nickle, Christine J. Curtis, Donna Rhodes, Kathy Hoy, Robert MerrittAbstract:We reviewed methods of studies assessing Restaurant Foods’ sodium content and nutrition databases. We systematically searched the 1964–2012 literature and manually examined references in selected articles and studies.Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-of-purchase nutrition information or Restaurants’ Web sites (n = 8), and menu analysis with a nutrient database (n = 3).There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among Restaurant Foods. Combining information from different sources and methods may help inform a comprehensive system to monitor sodium content reduction efforts in the US food supply and to develop future strategies.
Julie R. Palmer - One of the best experts on this subject based on the ideXlab platform.
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Restaurant Foods sugar sweetened soft drinks and obesity risk among young african american women
Ethnicity & Disease, 2013Co-Authors: Deborah A. Boggs, Patricia F Coogan, Kepher H Makambi, Lynn Rosenberg, Lucile L Adamscampbell, Julie R. PalmerAbstract:BACKGROUND: The prevalence of obesity is disproportionately high in African American women, and consumption of fast Foods and sugar-sweetened soft drinks is also especially high among African Americans. OBJECTIVE: We investigated the relation of intakes of sugar-sweetened soft drinks and specific types of Restaurant Foods to obesity in the Black Women's Health Study. DESIGN: In this prospective cohort study, 19,479 non-obese women aged 21-39 years at baseline were followed for 14 years (1995-2009). Dietary intake was assessed by validated food frequency questionnaire in 1995 and 2001. MAIN OUTCOME MEASURES: Cox regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (CI) for the association of intakes of Restaurant Foods and sugar-sweetened soft drinks with incident obesity. RESULTS: Higher intakes of burgers from Restaurants and sugar-sweetened soft drinks were associated with greater risk of becoming obese. The associations were present in models that included both factors and adjusted for overall dietary pattern. The HR of obesity in relation to Restaurant burger consumption of > or = 2 times/week compared with or = 2 drinks/day compared with < 1 drink/month. The associations were stronger among women younger than age 30 with normal weight at baseline. CONCLUSIONS: Frequent consumption of burgers from Restaurants and sugar-sweetened soft drinks contribute to obesity among young African American women.
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Abstract B3: Intake of Restaurant Foods and soft drinks in relation to weight gain and obesity among young African American women
Behavioral and Social Science, 2011Co-Authors: Deborah A. Boggs, Patricia F Coogan, Kepher H Makambi, Lynn Rosenberg, Lucile L. Adams-campbell, Julie R. PalmerAbstract:Obesity is an important modifiable risk factor for many cancers. The prevalence of obesity has rapidly increased in the United States, with large disparities by age, sex, and race/ethnicity. In recent decades, increases in body mass index (BMI) have been highest among African American women. Concurrent with the increase in prevalence of obesity, the consumption of Foods prepared away from home and of sugar-sweetened beverages has also increased. We prospectively assessed intake of Restaurant Foods and soft drinks in relation to weight gain and incident obesity in the Black Women9s Health Study, an ongoing follow-up study of 59,000 African American women 21–69 years of age at enrollment in 1995. Because the greatest amount of weight gain occurs in young adulthood, we restricted the analysis to 19,172 non-obese women who were younger than age 40 years at baseline. Information on current weight and other lifestyle factors was ascertained every two years through mailed questionnaires, and dietary intake was assessed in 1995 and 2001 using a validated food frequency questionnaire. Participants were asked how often they had eaten the following specific types of Foods at Restaurants: burgers, fried chicken, fried fish, pizza, Chinese food, and Mexican food. Participants were also asked how often they drank “soft drinks,” a question that specified non-diet soda only. Based on follow-up data from 1995 through 2009, multivariable linear regression models were used to estimate mean weight gain and Cox proportional hazards models were used to estimate incidence rate ratios (IRR) and 95% confidence intervals (CI) for incident obesity according to consumption of Restaurant Foods and soft drinks. In these analyses, participants were censored when they reached age 40. The multivariable models were adjusted for age, physical activity, other lifestyle factors, and intake of vegetables, fruit, whole grains, and the other exposures of interest. During 14 years of follow-up, intake of burgers from Restaurants was associated with increased weight gain and risk of obesity; compared with no consumption, women who ate burgers at Restaurants at least once a week gained an additional 2.56 kg (95% CI: 1.60–3.52 kg) and were 30% more likely to become obese (IRR=1.30, 95% CI: 1.16–1.47). Restaurant consumption of fried chicken was associated with increased weight gain and obesity risk after adjustment for physical activity and other non-dietary covariates, but there was no significant association after adjustment for burger intake. Intake of other Restaurant Foods was not associated with weight gain or risk of obesity. Soft drink intake was not significantly associated with weight gain but was associated with increased risk of obesity (IRR=1.24, 95% CI: 1.10–1.40, for ≥2 drinks per day relative to Citation Information: Cancer Prev Res 2011;4(10 Suppl):B3.
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Consumption of Restaurant Foods and incidence of type 2 diabetes in African American women
The American journal of clinical nutrition, 2009Co-Authors: Supriya Krishnan, Patricia F Coogan, Deborah A. Boggs, Lynn Rosenberg, Julie R. PalmerAbstract:Background: Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of Foods prepared outside the home has greatly increased. Objective: We investigated the relation of Restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. Design: The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating Restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each Restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Results: Among 44,072 participants aged 30–69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of Restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for ≥2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. Conclusion: The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes.
Melissa Nickle - One of the best experts on this subject based on the ideXlab platform.
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sodium monitoring in commercially processed and Restaurant Foods
The American Journal of Clinical Nutrition, 2015Co-Authors: Jaspreet Ahuja, Pamela R Pehrsson, David B Haytowitz, Shirley Wasswakintu, Melissa Nickle, Bethany Showell, Robin Thomas, Janet M Roseland, Juhi Williams, Mona KhanAbstract:Background: Most sodium in the US diet comes from commercially processed and Restaurant Foods. Sodium reduction in these Foods is key to several recent public health efforts. Objective: The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and Restaurant Foods in the United States. We also present comparisons of nutrients generated under the program to older data. Design: We track w125 commercially processed and Restaurant food items (“sentinel Foods”) annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor .1100 other commercially processed and Restaurant food items, termed “priority-2 Foods” (P2Fs) biennially using information from food manufacturers. These Foods serve as indicators for assessing changes in the sodium content of commercially processed and Restaurant Foods in the United States. We sampled all sentinel Foods nationwide and reviewed all P2Fs in 2010–2013 to determine baseline sodium concentrations. Results: We updated sodium values for 73 sentinel Foods and 551 P2Fs in the USDA’s National Nutrient Database for Standard Reference (releases 23–26). Sodium values changed by at least 10% for 43 of the sentinel Foods, which, for 31 Foods, including commonly consumed Foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel Foods or re-review of P2Fs, will become available beginning in 2015. Conclusion: This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. Am J Clin Nutr doi: 10.3945/ajcn.114.084954.
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sodium content of popular commercially processed and Restaurant Foods in the united states
Preventive medicine reports, 2015Co-Authors: Jaspreet K C Ahuja, Janelle P. Gunn, David B Haytowitz, Shirley Wasswakintu, Melissa Nickle, Bethany Showell, Janet M Roseland, Marlon Daniel, Robin G Thomas, Mary E. CogswellAbstract:Purpose The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and Restaurant Foods in the U.S., to assess future changes as manufacturers reformulate Foods.
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Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities
American journal of public health, 2013Co-Authors: Joyce Maalouf, Mary E. Cogswell, Janelle P. Gunn, Pamela R Pehrsson, Melissa Nickle, Christine J. Curtis, Donna Rhodes, Kathy Hoy, Robert MerrittAbstract:We reviewed methods of studies assessing Restaurant Foods’ sodium content and nutrition databases. We systematically searched the 1964–2012 literature and manually examined references in selected articles and studies.Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-of-purchase nutrition information or Restaurants’ Web sites (n = 8), and menu analysis with a nutrient database (n = 3).There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among Restaurant Foods. Combining information from different sources and methods may help inform a comprehensive system to monitor sodium content reduction efforts in the US food supply and to develop future strategies.
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USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods
Procedia Food Science, 2013Co-Authors: Joanne M. Holden, Pamela R Pehrsson, David B Haytowitz, Melissa Nickle, Bethany Showell, Robin Thomas, Jaspreet K C Ahuja, Jacob Exler, J. Williams, Kristine Y. PattersonAbstract:Abstract This manuscript describes progress by the Nutrient Data Laboratory (NDL) in monitoring sodium in processed and prepared Foods frequently consumed by the U.S. population. Recent concerns by the U.S. public health community about the intake of sodium by Americans have led ARS, USDA to develop a plan to monitor the levels of sodium in highly consumed commercial packaged and Restaurant Foods. NDL scientists worked with USDA's Food Surveys Research Group (FSRG) to identify 125 Sentinel Foods, to serve as indicators for assessment of change in the sodium content in the food supply. For each food (e.g., cheese pizza) NDL used market share data to identify the predominant brands and types of Foods (e.g., frozen cheese pizza, Restaurant pizza) to be monitored for changes in the sodium level over time. Periodically, nutrient values for frequently consumed Foods will be updated by chemical analysis or label checks. Estimates will be compared to existing values in the National Nutrient Database for Standard Reference (SR). Since 2010, about 140 Foods have been sampled and analyzed by NDL contractors. NDL will continue to generate new sodium data which will be disseminated in the successive releases of the SR. Accurate and current data for sodium in processed Foods will support the assessment of changes in sodium in Foods as well as the assessment of sodium intake by the U.S. population in the years ahead.
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u s children s diets and Restaurant Foods the importance of portion sizes
Journal of the Academy of Nutrition and Dietetics, 2012Co-Authors: Pamela R Pehrsson, Melissa NickleAbstract:prevalence of pediatric overweight and obesity. The Childhood Obesity Task Force Report requests Restaurants to re-evaluate portion sizes, improve menu choices, and make healthy options the default choice. As part of a larger effort to i l d t i t fil f t t f d i th . . Mean serving size (Fig.1a); range (Fig 2a.) Restaurant A: 198 ± 8g (n=12); range 177 247g. Restaurant B: 225 ± 8g (n=12); range 200 250g. Restaurant C: 298 ± 17g (n=10); range 227 395g. Restaurant D: 184 ± 4g (n=12); range 160 211g. Portion size differences caused large variations in nutrient levels A B B A
Pamela R Pehrsson - One of the best experts on this subject based on the ideXlab platform.
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Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program
Nutrients, 2019Co-Authors: Jaspreet K C Ahuja, David B Haytowitz, Pamela R Pehrsson, Rahul Bahadur, Mary E. CogswellAbstract:This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and Restaurant Foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 Foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight Foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply.
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sodium monitoring in commercially processed and Restaurant Foods
The American Journal of Clinical Nutrition, 2015Co-Authors: Jaspreet Ahuja, Pamela R Pehrsson, David B Haytowitz, Shirley Wasswakintu, Melissa Nickle, Bethany Showell, Robin Thomas, Janet M Roseland, Juhi Williams, Mona KhanAbstract:Background: Most sodium in the US diet comes from commercially processed and Restaurant Foods. Sodium reduction in these Foods is key to several recent public health efforts. Objective: The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and Restaurant Foods in the United States. We also present comparisons of nutrients generated under the program to older data. Design: We track w125 commercially processed and Restaurant food items (“sentinel Foods”) annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor .1100 other commercially processed and Restaurant food items, termed “priority-2 Foods” (P2Fs) biennially using information from food manufacturers. These Foods serve as indicators for assessing changes in the sodium content of commercially processed and Restaurant Foods in the United States. We sampled all sentinel Foods nationwide and reviewed all P2Fs in 2010–2013 to determine baseline sodium concentrations. Results: We updated sodium values for 73 sentinel Foods and 551 P2Fs in the USDA’s National Nutrient Database for Standard Reference (releases 23–26). Sodium values changed by at least 10% for 43 of the sentinel Foods, which, for 31 Foods, including commonly consumed Foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel Foods or re-review of P2Fs, will become available beginning in 2015. Conclusion: This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. Am J Clin Nutr doi: 10.3945/ajcn.114.084954.
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Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities
American journal of public health, 2013Co-Authors: Joyce Maalouf, Mary E. Cogswell, Janelle P. Gunn, Pamela R Pehrsson, Melissa Nickle, Christine J. Curtis, Donna Rhodes, Kathy Hoy, Robert MerrittAbstract:We reviewed methods of studies assessing Restaurant Foods’ sodium content and nutrition databases. We systematically searched the 1964–2012 literature and manually examined references in selected articles and studies.Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-of-purchase nutrition information or Restaurants’ Web sites (n = 8), and menu analysis with a nutrient database (n = 3).There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among Restaurant Foods. Combining information from different sources and methods may help inform a comprehensive system to monitor sodium content reduction efforts in the US food supply and to develop future strategies.
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USDA Monitors Levels of Added Sodium in Commercial Packaged and Restaurant Foods
Procedia Food Science, 2013Co-Authors: Joanne M. Holden, Pamela R Pehrsson, David B Haytowitz, Melissa Nickle, Bethany Showell, Robin Thomas, Jaspreet K C Ahuja, Jacob Exler, J. Williams, Kristine Y. PattersonAbstract:Abstract This manuscript describes progress by the Nutrient Data Laboratory (NDL) in monitoring sodium in processed and prepared Foods frequently consumed by the U.S. population. Recent concerns by the U.S. public health community about the intake of sodium by Americans have led ARS, USDA to develop a plan to monitor the levels of sodium in highly consumed commercial packaged and Restaurant Foods. NDL scientists worked with USDA's Food Surveys Research Group (FSRG) to identify 125 Sentinel Foods, to serve as indicators for assessment of change in the sodium content in the food supply. For each food (e.g., cheese pizza) NDL used market share data to identify the predominant brands and types of Foods (e.g., frozen cheese pizza, Restaurant pizza) to be monitored for changes in the sodium level over time. Periodically, nutrient values for frequently consumed Foods will be updated by chemical analysis or label checks. Estimates will be compared to existing values in the National Nutrient Database for Standard Reference (SR). Since 2010, about 140 Foods have been sampled and analyzed by NDL contractors. NDL will continue to generate new sodium data which will be disseminated in the successive releases of the SR. Accurate and current data for sodium in processed Foods will support the assessment of changes in sodium in Foods as well as the assessment of sodium intake by the U.S. population in the years ahead.
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u s children s diets and Restaurant Foods the importance of portion sizes
Journal of the Academy of Nutrition and Dietetics, 2012Co-Authors: Pamela R Pehrsson, Melissa NickleAbstract:prevalence of pediatric overweight and obesity. The Childhood Obesity Task Force Report requests Restaurants to re-evaluate portion sizes, improve menu choices, and make healthy options the default choice. As part of a larger effort to i l d t i t fil f t t f d i th . . Mean serving size (Fig.1a); range (Fig 2a.) Restaurant A: 198 ± 8g (n=12); range 177 247g. Restaurant B: 225 ± 8g (n=12); range 200 250g. Restaurant C: 298 ± 17g (n=10); range 227 395g. Restaurant D: 184 ± 4g (n=12); range 160 211g. Portion size differences caused large variations in nutrient levels A B B A