Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium

Information is provided on the levels of moisture, sodium, phosphorus, and potassium in 234 foods analyzed as part of the U.S. Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and mean (± standard deviation) values are presented for the elements per 100 g and per serving portion. Coefficients of variation (CVs) are also presented for the values per luncheon meats, and breads, rolls, pasta, etc., for sodium; mixed dishes, meat, dairy products, and poultry for phosphorus; and mixed dishes, root and tuber vegetables, beans and peas, and dairy products for potassium. Sodium Phosphorus, and potassium are widely distributed in Total Diet Study foods with 58 (25%), 61 (26%), and 31 (13%) foods, respectively, containing at least 10% of the daily value (DV) per serving portion. The average CVs for foods containing ≥ 10% of the DV of these elements were 21% for sodium, 15% for phophorus, and 16% for potassium.