title: The feasibility of achieving low-sodium intake in diets that are also nutritious, low-cost, and have familiar meal components.
abstract: OBJECTIVE
  Given the importance of high sodium diets as a risk factor for disease burden (ranked 11(th) in importance in the Global Burden of Disease Study 2010), we aimed to determine the feasibility of low-sodium diets that were also low-cost, nutritious and (for some scenarios) included familiar meals.
  
  
  METHODS
  The mathematical technique of "linear programming" was used to model eight optimized daily diets (some with uncertainty), including some diets that contained "familiar meals" for New Zealanders or were Mediterranean-, Asian- and Pacific-style diets. Data inputs included nutrients in foods, food prices and food wastage.
  
  
  RESULTS
  Using nutrient recommendations for men and a cost constraint of <NZ$9/d (US$6.84), the sodium intake levels in the eight optimized daily diets were all well below the 2300 mg/d (5.8 g salt/d) recommended maximum. The only diet to not consistently fall below the recommended "target" upper limit of 1600 mg/d included an evening meal with sausages (median= 1640 mg/d, 95% simulation interval: 1551-1735 mg/d). Many additional nutritional aspects of these optimized low-sodium diets suggest that they would reduce cardiovascular disease risk in other ways (e.g., improved polyunsaturated to saturated fat ratio) and also reduce risk of cancer and other chronic diseases (e.g., via higher intakes of vegetables, fruits and dietary fiber). Even healthier diets (e.g., with higher intakes of fruit) occurred when the cost constraint was relaxed to $NZ15/d (US$11.40). Similar results were obtained when the modeling considered diets for women.
  
  
  CONCLUSIONS
  These results provide some reassurance for the feasibility of substantially reducing population sodium intake given currently available low-cost foods and while maintaining some level of familiar meals. Policy makers could consider ways to promote such optimized diets and foods, including regulations on maximum salt levels in processed foods, and taxes on alternative foods that are high in salt, sugar and saturated fat.
authors.affiliation: Department of Public Health, University of Otago, Wellington, New Zealand. nick.wilson@otago.ac.nz
authors.forename: Nick
authors.initials: N
authors.lastname: Wilson
authors.forename: Nhung
authors.initials: N
authors.lastname: Nghiem
authors.forename: Rachel H
authors.initials: RH
authors.lastname: Foster
mesh_terms: D000328:Adult; D004032:Diet; D004039:Diet, Sodium-Restricted / Q000191:economics; D006801:Humans; D008297:Male; D062407:Meals; D008962:Models, Theoretical; D009753:Nutritive Value