SODIUM

Sodium occurs in a number of different forms but is generally consumed as sodium chloride (commonly known as 'salt'). Sodium is found naturally in foods such as milk, cream, eggs, meat and shellfish. Sodium is also added to foods to enhance flavours and as a preservative. Processed foods, such as snack foods, bacon and other processed meats, and condiments generally have high levels of sodium added during processing. High intakes of sodium can increase blood pressure, and high blood pressure can increase the risk of developing heart and kidney problems.¹

The average daily amount of sodium consumed from food by Aboriginal and Torres Strait Islander people was 2,379 mg (equivalent to around one teaspoon of table salt) (see Table 1.1). This amount includes sodium naturally present in foods as well as sodium added during processing, but excludes the 'discretionary salt' added by consumers in home prepared foods or 'at the table'. Two thirds (66%) of Aboriginal and Torres Strait Islander people reported that they add salt very often or occasionally either during meal preparation or at the table (see Table 12.1), and as a result, the average amounts of sodium presented here are likely to be an underestimate. See Interpretation section within the Nutrient Intake chapter of the AHS Users' Guide.

Sodium, Upper Level of Intake (UL) and mean daily intake, by age Age (years) UL(mg)(a) Mean intake (mg)(b) Males Females Males Females 2-3 1,000 1,000 1,816 1,655 4-8 1,400 1,400 2,225 2,141 9-13 14-18 2,000 2,300 2,000 2,300 2,677 2,829 2,440 2,164 19-30 31-50 51 and over 2,300 2,300 2,300 2,300 2,300 2,300 2,981 2,873 2,197 2,236 2,075 1,874 Source: (a) National Health and Medical Research Council 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: National Health and Medical Research Council, < http://www.nrv.gov.au/nutrients/sodium> (b) Australian Aboriginal and Torres Strait Islander Health Survey: Nutrition Results - Food and Nutrients, 2012-13

Sodium consumption was higher among Aboriginal and Torres Strait Islander males than females (2,638 mg and 2,122mg) respectively, equivalent to approximately 6 grams or 1 teaspoon of salt.² Aboriginal and Torres Strait Islander males in all age groups, except for those aged 51 years and over had average intakes that exceeded the Upper Level (UL) of sodium intake recommended by the National Health and Medical Research Council (NHMRC).¹ Among females, only those in age groups below 14 years had average sodium intakes in excess of the UL.



For Aboriginal and Torres Strait Islander people, just under one quarter (23%) of sodium came from Cereal based products and dishes (mainly from Mixed dishes where cereal is the major ingredient), 22% came from Meat and poultry (mainly Processed meat and mixed dishes) and 20% came from Cereal and cereal products (mainly Regular breads, and bread rolls) (see Table 10.67).

How did this compare with non-Indigenous people?

The average daily sodium intake was similar for Aboriginal and Torres Strait Islander people and non-Indigenous people (2,379 mg and 2,408 mg respectively). In both populations, males recorded a higher average consumption of sodium than females (see Table 1.1 and Table 1.3).

ENDNOTES

1. National Health and Medical Research Council 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: National Health and Medical Research Council, < http://www.nrv.gov.au/nutrients/sodium> Last accessed 23/02/2015.

2. 1 gram of sodium chloride (salt) contains 390 mg of sodium. Source: NHMRC 2006, Nutrient Reference Values for Australia and New Zealand, < http://www.nrv.gov.au/nutrients/sodium> Last accessed 23/02/2015