Sodium content of meals served at selected restaurant chains with more than twenty outlets in Los Angeles County

Introduction: In 2008, California passed SB1420 requiring that restaurant chains with ≥20 outlets provide nutrition information, including sodium content, on restaurant menus starting in 2011. This study, conducted by the Los Angeles County Department of Public Health, examines the average sodium content of meals offered by selected restaurant chains.

Methods: We randomly selected 4 fast food and 3 sit down restaurant chains for analysis. Sodium content was obtained from restaurant menus for 725 different meals (defined as an entree with a corresponding side dish, condiments, and drink, such as a combo meal which includes hamburger, fries with ketchup, and drink).

Results: The average sodium content for a meal served at a restaurant in our sample was 1,577 mg (1,344 mg for fast-food; 1,787 mg for sit-down). Chicken dishes, salads, and pizza had the highest average sodium content (mean=1,300 mg, 1,561 mg, and 2,705 mg, respectively).

Discussion: The average sodium content in one meal exceeded the limits recommended by the Dietary Guidelines for Americans (DGA) (2,300 mg for general population and 1,500 mg for blacks, middle-aged and older adults, and those with hypertension). The abundance of high sodium options suggest that, in order to reduce sodium consumption to the levels recommended by the DGA, public education on reducing sodium intake should be supported by policy and environmental changes such as food procurement and menu labeling policies. Such policies can help to increase consumers' access to low-sodium foods and provide incentives for food manufacturers to develop or offer lower-sodium food options.