Analysis of Sodium and Trans Fat Content of Industrialized Foods in Argentina

Abstract

INTRODUCTION: Chronic non-communicable diseases are the main cause of premature death and disability worldwide. Industrialized foods are the main source of sodium and trans fats. OBJECTIVES: To evaluate the nutritional composition of industrialized foods in Argentina, with special focus on sodium and trans fat content. METHODS: A descriptive, observational, cross-sectional study was conducted for the baseline evaluation of the nutritional composition of industrialized foods. Content of sodium (mg)and trans fat (g) per 100 g was reported. Data were collected from August 2011 to February 2012. Baseline results (mean and range) were recorded. RESULTS: A total of 647 products from 9 food groups were collected. Sodium mean and range values in mg were: white bread 458 (356-2000), fresh ravioli 664.1 (396-1058), hard cheese 804.1 (213-1166), sausages 978 (87.5-1280), snacks 904 (824-1104), mayonnaise 826.6 (627-1040), soups 5426.5 (3240-7115.8) and broths 21273.3 (19420-22440). All products showed trans fat levels lower than 1 g, except butter (3.2 g) and margarines (5.7 g). CONCLUSIONS: Most products exceed the recommended sodium levels. The variation between similar products shows that reformulation is possible. This study may contribute to the monitoring of future changes in food-related policies for the reduction of sodium and trans fats.