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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Nutrient Data Laboratory Research Publications at this Location





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Title:   Author  item
                                            Holden, Joanneitem
                                            Pehrsson, Pamelaitem
                                            Nickle, Melissaitem
                                            Haytowitz, Daviditem
                                            EXLER, JACOB - Retired ARS Employeeitem
                                            Showell, Bethanyitem
                                            Williams, Juhiitem
                                            Thomas, Robinitem
                                            Ahuja, Jaspreetitem
                                            LEMAR, LINDA - Retired ARS Employeeitem
                                            GEBHARDT, SUSAN - Retired ARS Employee
  Submitted to: Procedia Food Science
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 11/1/2012
                                    Publication  Date: 5/29/2013
                                    Citation: Holden, J.M., Pehrsson, P.R., Nickle, M.S., Haytowitz, D.B., Exler, J., Showell, B.A., Williams, J.R., Thomas, R.G., Ahuja, J.K., Lemar, L.E., Gebhardt, S. 2013. USDA monitors levels of added sodium in processed and prepared foods. Procedia Food Science. 2:6-67.Interpretive Summary: The objective is to provide a progress report for efforts by the Nutrient Data Laboratory (NDL) to monitor 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 prepared and processed foods.  USDA’s Food Surveys Research Group (FSRG) identified more than 100 food categories which, together, contributed more than 50% of the sodium found in the U.S. diet. NDL scientists worked with FSRG to identify highly consumed multi-component processed foods which fell into each of the categories. 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.
                                Technical Abstract: The objective is to provide a progress report for efforts by the Nutrient Data Laboratory (NDL) to monitor 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 prepared and processed foods. USDA’s Food Surveys Research Group (FSRG) identified more than 100 food categories which, together, contributed more than 50% of the sodium found in the U.S. diet.  NDL scientists worked with FSRG to identify highly consumed multi-component processed foods which fell into each of the categories.  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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