High-Sodium Food Choices by Southern, Urban African Americans With Heart Failure

Kollipara, Usha K.; Mo, Vivian; Toto, Kathleen H.; Nelson, Lauren L.; Schneider, Ruth A.; Neily, Jennifer B.; Drazner, Mark H.

doi:10.1016/j.cardfail.2005.09.002

« Previous Next »Journal of Cardiac Failure
Volume 12, Issue 2 , Pages 144-148, March 2006

High-Sodium Food Choices by Southern, Urban African Americans With Heart Failure

Usha K. Kollipara, MS, RD, CNSD
- From the Parkland Memorial Hospital
Vivian Mo, MD
- Donald W. Reynolds Cardiovascular Clinical Research Center
- Division of Cardiology, Department of Medicine, University of Texas Southwestern Medical Center, Dallas, Texas
Kathleen H. Toto, MSN, ACNP
- From the Parkland Memorial Hospital
Lauren L. Nelson, MSN, FNP-C
- From the Parkland Memorial Hospital
Ruth A. Schneider, MSN, ANP
- From the Parkland Memorial Hospital
Jennifer B. Neily, MS, RD
- From the Parkland Memorial Hospital
Mark H. Drazner, MD, MSC
- From the Parkland Memorial Hospital
- Donald W. Reynolds Cardiovascular Clinical Research Center
- Division of Cardiology, Department of Medicine, University of Texas Southwestern Medical Center, Dallas, Texas
- Reprint requests: Mark H. Drazner, MD, MSc, 5323 Harry Hines Boulevard, Dallas, TX 75390-9047.

Received 17 September 2004; received in revised form 27 August 2005; accepted 6 September 2005.

Dallas, Texas

Abstract

Background

Sodium restriction is important in the management of heart failure (HF). Although many low-sodium educational resources are available, few are directed specifically at urban African Americans.

Methods and Results

A registered dietitian prospectively interviewed 50 African-American and 25 white patients in an urban public hospital (derivation cohort) in Dallas, TX, using a food-frequency instrument that listed 146 food choices. Foods >300 mg sodium/serving consumed at least weekly by 50% of an ethnic group were classified as being a high-sodium core food for that group. Classification of foods (core or not core) was validated in a second African-American cohort (n = 144). Five high-sodium food choices were classified as core food in both the derivation and validation African-American cohorts (salt in cooking, canned vegetables, cheese, processed meats, and cold cereal) and another 3 when the derivation and validation cohorts were combined (fast food, fried chicken, and corn bread). Four of these 8 foods were not classified as core foods in whites.

Conclusion

Eight high-sodium foods were frequently consumed by southern, urban African Americans with heart failure. Several of these foods were not commonly consumed by whites, emphasizing the need to be sensitive to ethnic differences in dietary habits when educating patients about sodium intake.

Key Words: Diet, lifestyle, nutrition, ethnicity