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The minimum sodium requirement for mammals appears to be 0.05 percent of the diet, corresponding in a normal adult to a requirement of 1 2 grams (0.04 0.07 ounce) of salt per day, which results in an average sodium content of body tissues of 0.24 percent.
Since 2012, the nation's top 25 restaurants did little to nothing to reduce the average sodium content in almost 3,000 menu offerings analyzed by CSPI.
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We determined a mean sodium content of 32.16 and 33.19 μg g-1 (w.w).
Processed vegetables had the lowest mean sodium content (195 mg/100 g).
The data composition tables used for this analysis provide an average of like products whereas sodium content may differ by product [ 23].
The sodium content of foods was on average 1.31 ± 1.0 g / day and added 5.12 ± 5.8 g / day.
The following scenarios enabled modelling of estimated average salt intake to within recommendations: 1) 67 % reduction in sodium content of bread and discretionary salt intake, 238%8 % reduction in sodium content of all processed foods, 3) 30 % reduction in sodium content of all processed foods and discretionary salt intake.
Neither Scenario 1 (reduction in discretionary salt intake) nor Scenario 2 (reduction in sodium content of bread) were sufficient to reduce estimated average sodium intake to below the population-weighted UL, even if 100 % reduction was applied (Scenario 1: 2250 mg Na, 161 μg I; Scenario 2: 2230 mg Na and 133 μg I/day).
If reduction occurred concurrently with reduced discretionary salt intake, 30%% reduction in both sodium content of processed foods and discretionary salt intake would reduce estimated average sodium intake to below the UL.
However when these strategies were combined (Scenario 3), a 67%% reduction in both sodium content of bread and discretionary salt intake could reduce sodium intake to below the UL (estimated average intake 2060 mg Na and 127 μg I/day).
Do you know the sodium content of soybeans?
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