Dietary Potassium Intake Remains Low and Sodium Intake Remains High, and Most Sodium Is Derived from Home Food Preparation for Chinese Adults, 1991-2015 Trends

Citation

Du, Shufa; Wang, Huijun; Zhang, Bing; & Popkin, Barry M. (2020). Dietary Potassium Intake Remains Low and Sodium Intake Remains High, and Most Sodium Is Derived from Home Food Preparation for Chinese Adults, 1991-2015 Trends. Journal of Nutrition, 150(5), 1230-1239. PMCID: PMC7198305

Abstract

BACKGROUND: Intervention strategies to reduce sodium intake and increase potassium intake may decrease blood pressure; however, most are focused on reducing sodium in processed food globally.
OBJECTIVES: We attempt to fill important gaps in understanding the dynamics of these dietary determinants of hypertension in China.
METHODS: We used data on 29,926 adults aged

URL

http://dx.doi.org/10.1093/jn/nxz332

Reference Type

Journal Article

Year Published

2020

Journal Title

Journal of Nutrition

Author(s)

Du, Shufa
Wang, Huijun
Zhang, Bing
Popkin, Barry M.

Article Type

Regular

PMCID

PMC7198305

Data Set/Study

China Health and Nutrition Survey (CHNS)

Continent/Country

China

ORCiD

Popkin - 0000-0001-9495-9324
Du - 0000-0003-1156-0866