{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T03:51:16Z","timestamp":1790394676957,"version":"4.1.0"},"reference-count":31,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2013,3,5]],"date-time":"2013-03-05T00:00:00Z","timestamp":1362441600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Proc. Nutr. Soc."],"published-print":{"date-parts":[[2013,8]]},"abstract":"<jats:p>The aims of this review paper are to provide an overview of the association of sodium intake with cardiovascular health, to identify sodium in our global food supply and to describe problems associated with assessment of dietary sodium intake. Excess sodium intake may contribute to the development of hypertension in some individuals, consequently increasing CVD risk. The average intake of sodium in populations around the world far exceeds the actual body's needs. Processed and restaurant foods contribute the most dietary sodium for Americans and other populations worldwide. There is a worldwide focus on reducing sodium content of food products in an effort to reduce health related issues associated with excessive salt and sodium intake in individuals. In several countries, regulations have been introduced to lower the sodium content of foods. Manufacturers are complying with these regulations by formulating new products to meet these standards. However, the variability in food sodium content poses challenges to researchers to accurately assess dietary sodium intakes of individuals. There are differences in sodium content of foods in databases compared with nutritional information provided by manufacturers for the same food products. Variations also exist in restaurant foods, where values differ from those available on restaurant websites. Sodium may be either underestimated or overestimated; it is not always on target. Awareness of the variability among food products is crucial but capturing sodium content of every food in the market is not feasible. Whenever possible, updating databases is critical. In conclusion, it is not feasible to capture the sodium content of every food in the marketplace but being aware of these differences is essential to assessing actual sodium consumption. Since biological determinations are burdensome and impractical, it is imperative for researchers and other health professionals to participate in the development and implementation of tools to accurately assess sodium intake in individuals.<\/jats:p>","DOI":"10.1017\/s0029665113000979","type":"journal-article","created":{"date-parts":[[2013,3,5]],"date-time":"2013-03-05T13:48:50Z","timestamp":1362491330000},"page":"342-347","source":"Crossref","is-referenced-by-count":6,"title":["Assessment of salt intake: how accurate is it?"],"prefix":"10.1017","volume":"72","author":[{"given":"Catherine M.","family":"Champagne","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katherine C.","family":"Cash","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2013,3,5]]},"reference":[{"key":"S0029665113000979_ref14","unstructured":"Montreal Gazette (2007) Salt has invaded Canada's food supply. http:\/\/www.canada.com\/montrealgazette\/news\/story.html?id=be71fc2d-0c7f-442b-b8c3-a0b8f54025d9&k=26898 (accessed August 2012)."},{"key":"S0029665113000979_ref28","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1017\/S1368980007000146","article-title":"Development and validation of a short questionnaire to assess sodium intake","volume":"11","author":"Charlton","year":"2007","journal-title":"Public Health Nutr"},{"key":"S0029665113000979_ref27","unstructured":"USDA Food and Nutrient Database for Dietary Studies, 2.0. 2006. 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