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Table 2 Sources of sodium and iodine

From: Dietary sodium and iodine in remote Indigenous Australian communities: will salt-reduction strategies increase risk of iodine deficiency? A cross-sectional analysis and simulation study

Category Na % (range) Na (mg/100 g) I % (range) I (μg/100 g)
Herbs, spices, seasonings & stock cubes 19.3 (12.4–38.6) 32,544 21.6 (14.2–39.8) 2693
 Salt 18.9 (12.1–38.4) 37,303 21.6 (14.2–39.8) 3162
   Salt, table, iodised 13.9 (9.0–26.9) 38,168 21.5 (14.1–39.8) 4400
   Salt, table, non-iodised 3.3 (0.0–11.5) 38,178 0.0 (0.0–0.1) 20
Regular breads & bread rolls 18.3 (13.3–25.0) 445 34.4 (23.6–44.5) 62
 White breads 0.9 (0.1–2.3) 459 1.4 (0.2–3.5) 56
 Wholemeal breads 15.5 (10.4–21.1) 443 29.1 (17.9–37.6) 62
 Mixed grain breads 1.9 (0.2–6.2) 459 3.9 (0.3–15.3) 70
Processed meats 8.9 (5.9–15.0) 779 0.8 (0.5–1.7) 6
 Canned meat 5.5 (2.6–11.3) 643 0.7 (0.4–1.5) 6
 Bacon 1.2 (0.6–2.9) 1289 0.0 (0.0–0.0) 1
 Ham 1.0 (0.3–3.8) 1257 0.1 (0.0–0.3) 8
Dried & preserved fruit 4.5 (1.5–9.3) 5642 0.0 (0.0–0.1) 4
 Plum, salted 4.5 (1.5–9.3) 8400 0.0 (0.0–0.1) 4
Mixed dishes where cereal is the major ingredient 4.1 (2.6–8.5) 451 1.9 (0.6–5.1) 16
 Savoury pasta/noodle & sauce dishes 1.2 (0.1–4.4) 582 1.2 (0.1–4.0) 42
 Sandwiches & filled rolls 1.4 (0.9–2.8) 342 0.1 (0.1–0.3) 3
Pastries 4.0 (2.4–8.9) 500 0.7 (0.3–1.7) 6
 Savoury pastry products, pies, rolls & envelopes 3.5 (2.3–8.1) 490 0.6 (0.3–1.5) 6
Gravies & savoury sauces 3.5 (2.3–8.5) 1611 0.1 (0.0–0.2) 4
 Savoury sauces, not tomato based, commercial 1.6 (0.5–6.2) 3159 0.0 (0.0–0.1) 5
 Savoury sauces, tomato based, commercial 1.0 (0.5–2.0) 756 0.1 (0.0–0.1) 4
Dairy milk (cow, sheep & goat) 3.4 (2.3–7.3) 170 18.6 (12.3–30.8) 70
 Milk, powder, cow, dry 3.0 (1.9–7.0) 311 15.6 (10.1–28.8) 121
 Milk, cow, fluid 0.4 (0.2–0.9) 37 2.9 (1.3–8.1) 22
Pasta and pasta products (without sauce) 3.0 (1.7–4.6) 619 0.1 (0.1–0.2) 2
 Instant noodles and noodle products, wheat based 3.0 (1.7–4.6) 676 0.1 (0.0–0.1) 1
Soft drinks, & flavoured mineral waters 2.2 (1.6–3.5) 15 3.4 (2.5–5.1) 2
Eggs 1.2 (0.9–1.9) 150 6.0 (4.0–9.0) 57
  1. Percentages of intake are of the total dietary intake of that nutrient. Ranges are for values from individual communities. Not all food types are shown; the food or drink categories shown in this table represent 72.5 % (range between individual communities 72.3–86.3 %) of total sodium and 87.8 (83.4–95.5)% of total iodine.Sub-major categories (bolded) that provide ≥3 %, and minor categories (not bolded) that provide ≥1 % of sodium or iodine from the AUSNUT classification system [23] are shown. Foods within 'salt' minor food group [23] that provide ≥1 % of sodium or iodine are also shown (italicised). Some categories have been combined and category names have been modified for brevity.