Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods

Neutron capture prompt γ-ray activation analysis was used to determine H, B, Na, S, Cl, and K in 234 foods from US Food and Drug Administration Total Diet Study collection K11 (November 1990 to January 1991). Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the dietary intake for B in eight age/sex groups. Higher B concentrations in drinking water and greater fruit and vegetable consumption could significantly increase B intakes. Added NaCl (i.e., that introduced during processing or preparation) was estimated to account for about half the dietary Na and Cl for 6- to 11-month-old children and ∼75% of Na and ∼80% of Cl for all other age/sex groups. An estimated 10% of dietary Na was contributed by other additives, e.g., baking powder in grain products, emulsifying agents in processed cheese, and a variety of preservatives. Sulfur concentrations in food and S intakes were dominated by protein-related cysteine, with relatively little contribution from food additives. Potassium and Na concentrations and intakes determined for collection K11 agreed very well with the 1982–1989 Total Diet Study averages.