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Monitoring the sodium content of restaurant foods: Public health challenges and opportunities

Author

Listed:
  • Maalouf, J.
  • Cogswell, M.E.
  • Gunn, J.P.
  • Curtis, C.J.
  • Rhodes, D.
  • Hoy, K.
  • Pehrsson, P.
  • Nickle, M.
  • Merritt, R.

Abstract

We reviewed methods of studies assessing restaurant foods' sodium content and nutrition databases. We systematically searched the 1964-2012 literature and manually examined references in selected articles and studies. Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-ofpurchase nutrition information or restaurants' Web sites (n = 8), and menu analysis with a nutrient database (n = 3). There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among restaurant foods. Combining information from different sources and methods may help informa comprehensive system to monitor sodium content reduction efforts in the US food Sand to develop future strategies.

Suggested Citation

  • Maalouf, J. & Cogswell, M.E. & Gunn, J.P. & Curtis, C.J. & Rhodes, D. & Hoy, K. & Pehrsson, P. & Nickle, M. & Merritt, R., 2013. "Monitoring the sodium content of restaurant foods: Public health challenges and opportunities," American Journal of Public Health, American Public Health Association, vol. 103(9), pages 21-30.
    • Handle: RePEc:aph:ajpbhl:10.2105/ajph.2013.301442_3
    DOI: 10.2105/AJPH.2013.301442
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    Cited by:

    1. Viola Michael & Yee Xing You & Suzana Shahar & Zahara Abdul Manaf & Hasnah Haron & Siti Nurbaya Shahrir & Hazreen Abdul Majid & Yook Chin Chia & Mhairi Karen Brown & Feng J. He & Graham A. MacGregor, 2021. "Barriers, Enablers, and Perceptions on Dietary Salt Reduction in the Out-of-Home Sectors: A Scoping Review," IJERPH, MDPI, vol. 18(15), pages 1-17, July.

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