Location: Food Surveys Research Group
Project Number: 8040-53000-018-09-R
Project Type: Reimbursable
Start Date: Dec 16, 2013
End Date: Dec 15, 2016
To 1) determine the typical ranges of sodium to potassium ratios currently consumed in the U.S. by age and gender, 2) examine the relationship between the sodium to potassium intake ratio and blood pressure, hypertension, CVD and stroke across age and gender, and 3) identify food choices that contribute to the various ranges of sodium to potassium intake ratios observed.
Data analysis using WWEIA dietary intakes will be conducted to establish trends in sodium and potassium intake and the relationship between these nutrients and chronic disease risk. Key contributing sodium and potassium food sources will be identified. Collaborations with other scientists will determine the scope of the research for manuscript development. Research will be presented at national scientific meetings and will be submitted for publication in peer-reviewed scientific journals.