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Appetite. 2013 Jul;66:84-8. doi: 10.1016/j.appet.2013.03.002. Epub 2013 Mar 14.

Cheese. What is its contribution to the sodium intake of Brazilians?

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Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro-IFRJ, Mestrado Profissional em Ciência e Tecnologia de Alimentos-PGCTA, Rua Senador Furtado 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.


The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake.

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