Dietary sources of sodium across the diverse New Zealand adult population

Our aim was to determine dietary sources of sodium for adults in Aotearoa New Zealand (NZ). We used data from the most recent NZ Adult Nutrition Survey (ANS 2008/09) including 4,721 free-living adults aged 15+ years who completed a single 24-hour dietary recall. Population weighted percentage contribution to dietary sodium was calculated and ranked for major and minor food categories across the total population and by gender (male and female), ethnicity (Māori, Pacific, Asian, and Other), and age (15 to 20, 21 to 40, 41 to 60, and 61+ years). Fifteen major food categories contributed ∼80% of sodium consumed by the total population; the top five were ‘Bread’ (18%), ‘Bread-based dishes’ (11%), ‘Grains and pasta’ (7%), ‘Pork’ (7%), and ‘Sausages and processed meats’ (5%). Compared to other sub-groups within the same demographic, the top-five major sources of sodium specific to Females were ‘Soups and stocks’, Pacific communities were Poultry, Māori whānau was ‘Pork’, Others was ‘Pork’, Asian was ‘Soups and stocks’ and ‘Vegetables’, and 61+ years was ‘Soups and stocks’. Our findings provide information on the major and minor food sources of sodium for the diverse NZ population. The differences observed in major dietary sources by population subgroup are critical for policymakers to include in the development of any future country-specific sodium reduction targets; repeating the total population approach taken in several other countries is unlikely to improve inquities in heart-related health in NZ.