BACKGROUND Lowering excess sodium in packaged foods is part of a public health strategy to reduce cardiovascular disease risk. Sales of foods with labeled sodium claims increased during the past decade. Yet, it is unclear whether sugars or fats were added during the reformulation of foods that might counter the benefits of sodium reduction. OBJECTIVE It was hypothesized that the nutrient content of packaged foods with lower sodium label claims (ie, sodium-modified) would differ from their regular (ie, unmodified) counterparts. DESIGN This cross-sectional study compared label data of 153 sodium-modified foods and 141 regular, matched counterparts within four food categories: soups, processed meats, vegetables, and savory snacks. Foods were identified by searching manufacturer websites of the top-10 brands in each category. Sodium, calories, total carbohydrate, sugar, protein, total fat, saturated fat, and potassium (when reported) were compared by labeled serving and per 100 g food. RESULTS The average amount in milligrams of sodium per serving in regular foods ranged from 162 mg for savory snacks to 782 mg for soups. Compared with regular foods, the matched lower sodium foods had significantly less sodium per serving (-95 to -387 mg) and per 100 g (-184 to -462 mg) (P<0.01 for all comparisons), except for soups per 100 g (P = 0.166), and were similar to their regular counterparts in calories, total carbohydrate, sugar, protein, total fat, and saturated fat (P>0.05 for all comparisons). Of the soups that reported potassium on the label, potassium was 244 mg/serving (P=0.004) and 139 mg/100 g (P=0.002) higher among matched lower sodium soups. CONCLUSIONS The similarity in macronutrient contents on the labels for sodium-modified foods and their regular counterparts suggests that reformulation did not include the addition of significant amounts of sugars, fats, or other macronutrients among major food brands in the selected categories. Potassium content and additional food categories deserve further investigation.

中文翻译：

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与普通同类产品相比，钠改性食品的常量营养素含量未发生变化：对美国精选包装食品类别的评估，2018 年

背景降低包装食品中过量的钠是降低心血管疾病风险的公共卫生策略的一部分。在过去十年中，标有钠声明的食品销量有所增加。然而，尚不清楚在重新配制可能抵消减钠益处的食物时是否添加了糖或脂肪。目标 假设具有较低钠标签声明（即钠改性）的包装食品的营养成分与其常规（即未改性）对应物不同。设计这项横断面研究比较了 153 种钠改性食品和 141 种常规、匹配对应物在四个食品类别中的标签数据：汤、加工肉类、蔬菜和咸味小吃。通过搜索每个类别中排名前 10 的品牌的制造商网站来识别食品。钠、卡路里、总碳水化合物、糖、蛋白质、总脂肪、饱和脂肪和钾（当报告时）按标签份量和每 100 克食物进行比较。结果 普通食品中每份钠的平均含量为 162 毫克（咸味小吃）至 782 毫克（汤）。与普通食物相比，匹配的低钠食物每份（-95 至 -387 毫克）和每 100 克（-184 至 -462 毫克）的钠含量显着减少（所有比较的 P < 0.01），除了每 100 份汤g (P = 0.166)，并且在卡路里、总碳水化合物、糖、蛋白质、总脂肪和饱和脂肪方面与常规对应物相似（所有比较 P > 0.05）。在标签上报告钾的汤中，钾含量为 244 毫克/份 (P=0.004)，而在匹配的低钠汤中，钾含量高出 139 毫克/100 克 (P=0.002)。结论 钠改性食品标签上的常量营养素含量与其常规对应物的相似性表明，重新配方不包括在所选类别的主要食品品牌中添加大量糖、脂肪或其他常量营养素。钾含量和其他食品类别值得进一步调查。