Evaluation of Sodium and Potassium Contents In Portuguese Diet

Sodium and Potassium are essential micronutrients, considered as nutrients of public health concern. Salt consumption in Portugal almost doubles WHO recommended maximum level of intake, contributing to a significant prevalence of non-communicable diseases. Moreover, excessive Na intake leads to an increase in blood pressure, whereas K intake leads to a balance between the two ions, which contributes to the regulation of blood pressure. Thus, WHO recommends not only restrictions on Na intake but also an adequate intake of K, which corresponds to a Na/K ratio bellow 1. The aims of this work were to assess Na and K general dietary intake and evaluate Na/K ratio for food groups under study. Samples were selected according to Total Diet Study (TDS), based on foods as consumed, in Portuguese diet. Analyzed samples (n=150), constituting 11 food groups, were grouped according to food classification system FoodEx2 level 1. Sodium and potassium levels were determined using Inductively Couple Plasma Atomic Emission Spectrometry - ICP-OES. Sodium and potassium contents ranged from