Dietary Intake and Sources of Potassium in a Cross-Sectional Study of Australian Adults

被引:10
|
作者
Bolton, Kristy A. [1 ]
Trieu, Kathy [2 ]
Woodward, Mark [2 ,3 ]
Nowson, Caryl [4 ]
Webster, Jacqui [2 ]
Dunford, Elizabeth K. [2 ,5 ]
Bolam, Bruce [6 ]
Grimes, Carley [4 ]
机构
[1] Deakin Univ, Sch Exercise & Nutr Sci, Geelong, Vic 3220, Australia
[2] Univ New South Wales, George Inst Global Hlth, Camperdown, NSW 2050, Australia
[3] Univ Oxford, George Inst Global Hlth, Oxford OX1 3QX, England
[4] Deakin Univ, Inst Phys Act & Nutr, Geelong, Vic 3220, Australia
[5] Univ N Carolina, Gillings Sch Publ Hlth, Dept Nutr, Chapel Hill, NC 27599 USA
[6] Dept Hlth & Human Serv, Melbourne, Vic 3000, Australia
基金
澳大利亚国家健康与医学研究理事会; 英国医学研究理事会;
关键词
potassium consumption; potassium excretion; dietary assessment; urinary excretion; cardiovascular disease prevention; adults; purchasing origin; population prevention; ULTRA-PROCESSED FOODS; CARDIOVASCULAR-DISEASE; SALT REDUCTION; SODIUM; METAANALYSIS; CONSUMPTION; PRODUCTS; OBESITY; TRENDS;
D O I
10.3390/nu11122996
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
A diet rich in potassium is important to reduce the risk of cardiovascular disease. This study assessed potassium intake; food sources of potassium (including NOVA level of processing, purchase origin of these foods); and sodium-to-potassium ratio (Na:K) in a cross-section of Australian adults. Data collection included 24-h urines (n = 338) and a 24-h diet recall (subsample n = 142). The mean (SD) age of participants was 41.2 (13.9) years and 56% were females. Mean potassium (95%CI) 24-h urinary excretion was 76.8 (73.0-80.5) mmol/day compared to 92.9 (86.6-99.1) by 24-h diet recall. Na:K was 1.9 (1.8-2.0) from the urine excretion and 1.4 (1.2-1.7) from diet recall. Foods contributing most to potassium were potatoes (8%), dairy milk (6%), dishes where cereal is the main ingredient (6%) and coffee/coffee substitutes (5%). Over half of potassium (56%) came from minimally processed foods, with 22% from processed and 22% from ultraprocessed foods. Almost two-thirds of potassium consumed was from foods purchased from food stores (58%), then food service sector (15%), and fresh food markets (13%). Overall, potassium levels were lower than recommended to reduce chronic disease risk. Multifaceted efforts are required for population-wide intervention aimed at increasing fruit, vegetable, and other key sources of potassium intake; reducing consumption of processed foods; and working in supermarket/food service sector settings to improve the healthiness of foods available.
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页数:16
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