Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Sodium Content of Processed Foods Available in the Mexican Market

Claudia Nieto
ORCID logo ,
Lizbeth Tolentino-Mayo
ORCID logo ,
Catalina Medina
ORCID logo ,
Eric Monterrubio-Flores
,
Edgar Denova-Gutiérrez
,
Simón Barquera
*
Version 1 : Received: 23 October 2018 / Approved: 24 October 2018 / Online: 24 October 2018 (08:01:35 CEST)

A peer-reviewed article of this Preprint also exists.

Nieto, C.; Tolentino-Mayo, L.; Medina, C.; Monterrubio-Flores, E.; Denova-Gutiérrez, E.; Barquera, S. Sodium Content of Processed Foods Available in the Mexican Market. Nutrients 2018, 10, 2008. Nieto, C.; Tolentino-Mayo, L.; Medina, C.; Monterrubio-Flores, E.; Denova-Gutiérrez, E.; Barquera, S. Sodium Content of Processed Foods Available in the Mexican Market. Nutrients 2018, 10, 2008.

Abstract

Background: Sodium intake has been related to several adverse health outcomes; such as, hypertension, and cardiovascular diseases. Processed foods are major contributors to the population’s dietary sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods; also to evaluate the proportion of foods that comply with sodium benchmark targets set by the UK Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2,248 processed foods from selected supermarkets of Mexico. Results: Many processed food categories contained excessive amount of sodium, being the processed meats (ham, bacon and sausages) those that have the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provide a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

Keywords

sodium; sodium targets; food industry; diet

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.