Table 3 Spearman correlation coefficient between sodium and salt intake estimated by food frequency questionnaires and 24-h dietary recalls based age group

Dairy (except cheese)

0.19 (0.126)

0.24

0.26 (0.011)

0.32

0.24 (0.030)

0.29

0.29 (0.006)

0.33

Cheese

0.41 (< 0.001)

0.47

0.45 (< 0.001)

0.52

0.32 (0.003)

0.38

0.42 (< 0.001)

0.48

Fruits

0.27 (0.004)

0.32

0.31 (0.002)

0.35

0.11 (0.172)

0.15

0.20 (0.051)

0.25

Pickles

0.25 (0.011)

0.33

0.33 (0.002)

0.38

0.27 (0.009)

0.32

0.32 (0.003)

0.36

Vegetables

0.07 (0.594)

0.11

0.28 (0.004)

0.33

0.31 (0.004)

0.37

0.36 (0.002)

0.41

Bread

0.21 (0.029)

0.30

0.45 (< 0.001)

0.52

0.27 (0.004)

0.34

0.45 (< 0.001)

0.51

Other cereals

0.24 (0.045)

0.29

0.29 (0.008)

0.35

0.22 (0.034)

0.28

0.25 (0.026)

0.30

Meat

0.23 (0.015)

0.30

0.37 (< 0.001)

0.42

0.23 (0.035)

0.29

0.35 (0.003)

0.39

Legumes

0.04 (0.667)

0.10

0.14 (0.192)

0.29

0.09 (0.452)

0.13

0.11 (0.326)

0.15

Canned foods

0.21 (0.031)

0.27

0.31 (0.002)

0.39

0.39 (< 0.001)

0.44

0.43 (< 0.001)

0.53

Fast food

0.30 (0.004)

0.37

0.42 (< 0.001)

0.49

0.28 (0.014)

0.33

0.44 (< 0.001)

0.49

Nuts and seeds

0.27 (0.007)

0.31

0.35 (0.001)

0.41

0.30 (0.006)

0.37

0.32 (0.003)

0.36

Sweets and soft drinks

0.35 (< 0.001)

0.39

0.37 (< 0.001)

0.42

0.39 (< 0.001)

0.43

0.42 (< 0.001)

0.47

Junk foods

0.26 (0.005)

0.31

0.35 (0.002)

0.41

0.41 (< 0.001)

0.48

0.43 (< 0.001)

0.49

Oils and fats

0.13 ( 0.197)

0.17

0.29 (0.009)

0.33

0.25 (0.011)

0.30

0.24 (0.031)

0.28

Sauces

0.24 (0.010)

0.29

0.36 (0.001)

0.41

0.24 (0.030)

0.28

0.35 (0.004)

0.40

Added salt

0.46 (< 0.001)

0.52

0.47 (< 0.001)

0.53

0.35 (0.001)

0.41

0.40 (< 0.001)

0.46

Total sodium^a

0.41 (< 0.001)

0.48

0.65 (< 0.001)

0.69

0.37 (0.001)

0.43

0.61 (< 0.001)

0.66

Total sodium^b

0.27 (0.004)

0.32

0.35 (0.002)

0.41

–

–