File:Results of food choices based on different methods for limiting sodium intake.pdf

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English: Calculating the sodium content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the sodium content of some foods inappropriately. So, making some food choices based on them to limit sodium intake may increase the risks of some chronic diseases. Calculating the sodium content and determining appropriate sodium levels (to limit sodium intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 8,515 food items. Making some food choices based on the FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) or CAC per 100 g to limit sodium intake exceeded sodium needs, which could lead to hypertension. Some foods that did not exceed sodium needs were not appropriate food choices based on the CAC per 100 g or FDA per serving to limit sodium intake. Some foods were free of, but not very low or low in, sodium, based on the FDA per serving. Making food choices based on the proposed method to limit sodium intake did not exceed sodium needs. Also, foods that did not exceed sodium needs were appropriate food choices based on the proposed method to limit sodium intake.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating sodium content and determining appropriate sodium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133574
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Author SSamadi15

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current21:20, 21 October 2023Thumbnail for version as of 21:20, 21 October 20232,075 × 943 (402 KB)SSamadi15 (talk | contribs)Uploaded own work with UploadWizard

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