Comparison of Food Category Contributors to Sodium Intake from Stores vs. Restaurants

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Targeting Sodium in Foods

At IAFNS, we advance food safety through rigorous research, collaboration, and science-based guidance.

FDA Sodium Reduction Guidance and Food Sources

Background

The FDA released the final voluntary sodium reduction guidance in 2021. The targets presented are applicable to both consumer packaged goods and prepared/restaurant foods. Research indicates that the sodium contribution of restaurant foods is greater than that of foods consumed at home, including processed foods.

Opportunities for Research

There is an opportunity to understand these contributions, in totality and at the food category level, using updated data – to better target sodium reduction efforts. Distinguishing the contribution of foods from at home (including processed foods from a grocery store) compared to away-from-home consumption is important, as emphasis on the restaurant sector may have the greatest impact on intake.

The IAFNS Sodium in Food & Health Implications Committee promotes a science-based approach to research on sodium in foods and food patterns to advance public health. See recent publications and upcoming events to learn more about the committee’s work.

Join Us >

Food Category Insights

Understanding the specific food category contributors from each source may indicate that emphasis on specific foods differs for foods consumed at home compared to away-from-home. This could inform food evelopment, recipe formulation, and dietary guidance.

Current Analysis

The SoFHI committee is supporting an analysis of NHANES 2017-2018 to test the hypothesis that the types of foods obtained from restaurants are associated with higher levels of sodium intake compared to the types of foods obtained from stores.

Project Investigators

Debra R. Keast, PhD

Food & Nutrition Database Research

Open Science

Aligned with IAFNS’ commitment to open science practices, this project has been added to the IAFNS Collection on the Open Science Framework. Note: this link redirects you to an external website.

Committee Publications

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Sodium Content and Sodium Intake Contributions of Store-Bought and Restaurant-Prepared Foods in Their As-Eaten Form: NHANES, 2009-2018

Current Developments in Nutrition, 2024

The objectives of this study were to assess the sodium content and sodium intake contributions of categories and subgroups of foods obtained from stores and restaurants and determine sodium intake reductions that would be achieved by meeting U.S. Food & Drug Administration targets.

Read more about Sodium Content and Sodium Intake Contributions of Store-Bought and Restaurant-Prepared Foods in Their As-Eaten Form: NHANES, 2009-2018

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