Dietary Intake of Salt from Meat Products in Serbian Population

Milešević Jelena, Lilić Slobodan, Vranić Danijela, Zeković Milica, Borović Branka, Glibetić Marija, Gurinović Mirjana and Milićević Dragan ()
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Milešević Jelena: Centre of Research Excellence in Nutrition and Metabolism, National Institute of Republic of Serbia, Institute for Medical Research, University of Belgrade, Tadeuša Košćuška, 111000 Belgrade, Serbia
Lilić Slobodan: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Vranić Danijela: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Zeković Milica: Centre of Research Excellence in Nutrition and Metabolism, National Institute of Republic of Serbia, Institute for Medical Research, University of Belgrade, Tadeuša Košćuška, 111000 Belgrade, Serbia
Borović Branka: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Glibetić Marija: Centre of Research Excellence in Nutrition and Metabolism, National Institute of Republic of Serbia, Institute for Medical Research, University of Belgrade, Tadeuša Košćuška, 111000 Belgrade, Serbia
Gurinović Mirjana: Centre of Research Excellence in Nutrition and Metabolism, National Institute of Republic of Serbia, Institute for Medical Research, University of Belgrade, Tadeuša Košćuška, 111000 Belgrade, Serbia
Milićević Dragan: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia

IJERPH, 2023, vol. 20, issue 5, 1-14

Abstract: Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The objective was to investigate salt content labelled on meat products from the Serbian market and estimate dietary exposure to salt from meat products in the Serbian population using consumption data. Data on salt content were collected from 339 meat products and classified in eight groups. Consumption data were collected using the EFSA EU Menu methodology (2017–2021) from 576 children and 3018 adults (145 pregnant women) in four geographical regions of Serbia. The highest salt content was in dry fermented sausages and dry meat, average 3.78 ± 0.37 g/100 g and 4.40 ± 1.21 g/100 g, respectively. The average intake of meat products is 45.21 ± 39.0 g/day and estimated daily salt intake from meat products per person is 1.192 g, which is 24% of the daily recommended amount. The actual meat product consumption and content of salt in meat products in Serbia present a risk factor for development of CVD and related comorbidities. A targeted strategy, policy and legislation for salt reduction are needed.

Keywords: salt intake; sodium chloride; sodium; meat products consumption; risk assessment; estimated daily intake; CVD risk; EU Menu (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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