Ahrianna Mitchell-Sodipe1, Emily McCratic1, Lucía Eguiguren2, Patricia Mogrovejo2, and Juan E. Andrade1
1Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign
2Departamento de Nutrición, Escuela de Salud Pública, Universidad San Francisco de Quito, Ecuador
Background: Our food system is convoluted and mostly led by consumers’ demands including taste, cost, and ease of preparation. Convenience foods fulfill these demands by reducing the time of meal preparation at home, increasing palatability, and shorten time for preparation. Some foods are readily to be consumed while others require simple additional steps such as adding water, heating or thawing (e.g., canned soups and dry soup mixes, respectively). Although of their advantages, some convenience foods could also lack nutritional value, or worse expose us to a higher intake of nutrients with potential effects on health. This is the case of dry soup mixes, which after preparation could deliver a significant quota of the Recommended Dietary Allowance for sodium (i.e. 30-100%). The objective of this study was to determine the amount of sodium in dry soup mixes collected in supermarkets from Ecuador (Quito) and contrast it against counterparts collected from those the US (Illinois).
Methods: A total of 42 samples were collected (Quito=29; Illinois=11). Sodium content was extracted from the samples’ nutrition facts label. Total Na was measured using a Microwave Plasma-Atomic Emission Spectrometer (MP-AES). Parameters included a wavelength (589.5924 nm), nebulizer pressure (200 kPa), pump speed (15 rpm), stabilization time (15 s), viewing position (-10), sample uptake time (20 s), and rinse time (20 s).
Results: Regardless of the origin, there was more Na measured by MP-AES (almost three times) than what was reported in the labels. Based on labels and MP-AES analyses, there was more Na (two times) in samples from Quito than in those from Illinois. The compounded variability in Na samples did not change based on the origin (~35%).
Summary: The FDA requires the declaration of Na in the nutrition facts label. High Na in samples was expected, but calls for more examination as to other sources of Na in foods. The high content of Na in Ecuadorian samples is perplexing as the sources of these samples were large multinationals. As Na is associated with hypertension, correct labeling and nutrition education are key for consumers to make informed nutrition choices.