Major food groups contributing to sodium intake in school-attending adolescents.

Background: Excessive sodium intake is a risk factor for developing systemic arterial hypertension. Increased blood pressure during childhood increases the risk of hypertension in adulthood. Assessing sodium intake across different eating places is important, as the meals offered in different places can influence dietary quality.

Objective: This study aimed to assess the contribution of different food groups to the mean of sodium intake of school-attending adolescents in the city of Niterói, a metropolitan area of Rio de Janeiro, Brazil.

Subjects: A total of 347 public school students aged between 10 and 18 years participated in the study.

Methods: Food consumption was based on two 24-h dietary recalls. The reported items were grouped into 31 food groups and the percentage of contribution of each food group to total mean sodium intake was estimated. Sodium intake according to eating place was also estimated.

Results: The food groups mostly contributing to total sodium intake were rice, beans, savory biscuits, breads, beef, poultry, processed meat, filled cookies, pasta and potatoes. The highest sodium intake within the food groups occurred at home, except for savory biscuits and pizza, which showed a higher sodium intake percentage at school. Savory biscuits were the third-most consumed item contributing to the total sodium intake and were the main source of sodium when consumed at school (48.9%).

Conclusion: Most sodium intake stemmed from ultra-processed food consumed at school. Therefore, actions to promote healthy eating habits within the school environment are necessary.