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Potassium intakes in Irish adults

Published online by Cambridge University Press:  19 October 2012

M. Giltinan ,
J. Walton ,
B. McNulty ,
A. Nugent ,
M. Gibney  and
A. Flynn
M. Giltinan
Affiliation:
School of Food and Nutritional Sciences, University College Cork
J. Walton
Affiliation:
School of Food and Nutritional Sciences, University College Cork
B. McNulty
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
A. Nugent
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
M. Gibney
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
A. Flynn
Affiliation:
School of Food and Nutritional Sciences, University College Cork
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Abstract

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Proceedings of the Nutrition Society , Volume 71 , Issue OCE2: Summer Meeting hosted by the Irish Section, 16–19 July 2012, Translational nutrition: integrating research, practice and policy , 2012 , E107
Copyright
Copyright © The Authors 2012

Low dietary intakes of potassium (K) are associated with increased blood pressure (BP) which may increase risk of cardiovascular disease (CVD)( Reference He and MacGregor 1 ). K intakes were estimated using data from the National Adult Nutrition Survey (NANS). The NANS was carried out between October 2008 and April 2010 to establish a database of habitual food and drink consumption in a representative sample of Irish adults (n=1500) aged 18 years and over. A 4-d semi-weighed food record was used to collect food intake data. Dietary intake data were analysed using WISP© (Tinuviel Software, Anglesey, UK) which is based on the 6th edition of McCance and Widdowson's The Compostion of Foods ( 2 ) and the Irish food composition database( Reference Black, Ireland, Møller, Roe, Walton and Flynn 3 ). Under-reporters (30% of subjects) were excluded from the analysis.

* **Significantly (P<0.001) higher than females in same age group.

* Significantly (P<0.05) higher than females in same age group.

Mean daily K (g) intakes in adults aged 18–64 and ≥65 years were lower than the Adequate Intake of 4.7 g/day( 4 ). The two highest contributors to K intake were ‘meat & meat products’ and ‘potatoes & potato dishes’ accounting for over 30% of K intake. K intakes in Irish adults are generally lower than recommended and may contribute to increased risk of raised BP.

The project was funded by the Department of Agriculture, Fisheries and Food under the Food for Health Research Initiative (2007–2012).

References

1. He, FJ & MacGregor, GA (2008) Beneficial effects of potassium on human health. Physiologia plantarum 133(4): 725–35.CrossRefGoogle ScholarPubMed
2. Food Standards Agency. McCance & Widdowson's The Composition of Foods Sixth Edition. Cambridge: Royal Society of Chemistry; 2002.Google Scholar
3. Black, LJ, Ireland, J, Møller, A, Roe, M, Walton, J, Flynn, A et al. (2011) Development of an on-line Irish food composition database for nutrients. J Food Compost Anal 24(7): 1017–1023.CrossRefGoogle Scholar
4. United States Institute of Medicine. Dietary reference intakes for water, potassium, sodium, chloride and sulphate. Panel on dietary reference intakes for electrolytes and water, Standing committee on the scientific evaluation of dietary reference intakes; 2004. Available from: www.nap.edu Google Scholar
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