English: Averages (%) of foods containing appropriate sodium levels (to limit sodium intake) based on the proposed method in food groups. All low sodium, very low sodium, and sodium free foods, excluding low sodium, very low sodium, and sodium free baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. Low sodium, very low sodium, and sodium free baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.

About 97.7% of foods contained sodium. On the basis of the proposed method, the averages (%) of sodium free, very low sodium, and low sodium foods in food groups were 21.31%, 38.12%, and 55.47%, respectively. Beef products with 98.96%, fruits and fruit juices with 98.88%, lamb, veal, and game products with 95.02%, baby foods with 92.6%, nut and seed products with 89.05%, cereal grains and pasta with 87.85%, sweets with 84.13%, spices and herbs with 83.08%, and beverages with 79.36% had the highest averages (%) of low sodium foods. In contrast, meals, entrees, and side dishes with 1.14%, sausages and luncheon meats with 1.76%, fast foods with 2.03%, restaurant foods with 3.26%, soups, sauces, and gravies with 3.28%, baked products with 24.35%, and breakfast cereals with 26.14% had the lowest averages (%) of low sodium foods. Most foods containing inappropriate sodium levels were allocated to foods containing added sodium.

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