<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112019000100125</article-id>
<article-id pub-id-type="doi">10.20960/nh.02101</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Relación sodio/potasio urinario y consumo de condimentos industrializados y alimentos ultraprocesados]]></article-title>
<article-title xml:lang="en"><![CDATA[Sodium/potassium urinary ratio and consumption of processed condiments and ultraprocessed foods]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Schimidel-Oliveira]]></surname>
<given-names><![CDATA[Lizandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Schade-Coelho]]></surname>
<given-names><![CDATA[Juliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herzog-Siqueira]]></surname>
<given-names><![CDATA[Jordana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Teixeira-Santana]]></surname>
<given-names><![CDATA[Nathalia-Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva-Pereira]]></surname>
<given-names><![CDATA[Taisa-Sabrina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bisi-Molina]]></surname>
<given-names><![CDATA[María-del-Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Espírito Santo Centro de Ciências da Saúde Departamento de Educação Integrada em Saúde]]></institution>
<addr-line><![CDATA[Vitória, ES ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Federal de Educação, Ciência e Tecnologia de São Paulo  ]]></institution>
<addr-line><![CDATA[Canindé, SP ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2019</year>
</pub-date>
<volume>36</volume>
<numero>1</numero>
<fpage>125</fpage>
<lpage>132</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112019000100125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112019000100125&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112019000100125&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  uno de los cambios en la alimentación está relacionado con su contenido en sodio (Na) y potasio (K). El mayor uso de condimentos y alimentos industrializados contribuye a estos cambios y la relación Na/K puede ser utilizada como marcador de ese consumo.  Objetivo:  evaluar la asociación entre la relación Na/K y el consumo de condimentos industrializados y ultraprocesados.  Métodos:  la muestra estuvo compuesta por 150 adultos que fueron sometidos a examen antropométrico y respondieron al cuestionario sobre hábitos de vida, alimentación y salud. El consumo de Na, K y sal fue estimado por excreción urinaria de 24 horas y el consumo de ultraprocesados, por registro alimentario de 24 horas. La relación Na/K fue categorizada en terciles. Se probaron asociaciones entre alimentos ultraprocesados, uso de condimentos industrializados y relación Na/K. Se adoptó una p &lt; 0,05.  Resultados:  la mayoría de los participantes era de sexo femenino (65%) y con alta escolaridad (77%). Se observó un mayor consumo de ultraprocesados entre los hombres, especialmente en los de mayor escolaridad y no blancos. Los individuos que relataron consumo frecuente de condimentos industrializados presentaron un mayor consumo de sodio (4,1 ± 1,4 g/día, p = 0,03) y sal (10,5 ± 3,6 g/día; p = 0, 03). Entre los que relataron uso frecuente de condimentos industrializados se encontró mayor relación Na/K y esta relación fue menor entre los de menor consumo de alimentos ultraprocesados. Los hipertensos y los participantes con un consumo de sal por encima de lo recomendado presentaron mayor relación Na/K.  Conclusión:  el consumo frecuente de condimentos industrializados está asociado a mayor excreción de sal y relación Na/K, así como el mayor consumo de ultraprocesados aumenta la relación Na/K.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  one of the changes in diet is related to its content of sodium (Na) and potassium (K). Greater use of condiments and processed foods contributes to these changes and the Na/K ratio can be used as a marker of this consumption.  Objective:  to evaluate the association between Na/K ratio and consumption of industrialized condiments and ultra-processed foods.  Methods:  a sample of 150 adults underwent an anthropometric examination and answered the questionnaire on life habits, diet and health. Consumption of Na, K and salt was estimated by urinary excretion of 24 hours. Ultraprocessed consumption was estimated by 24-hour food registration. Na/K ratio divided into tertiles. Associations between ultraprocessed foods, use of industrialized condiments and Na/K ratio were tested. p &lt; 0.05 was adopted.  Results:  the highest proportion was female (65%) and with a higher educational level (77%). Higher consumption of ultra-processed foods was observed in men, in those with higher schooling and in non-whites. Those who reported a frequent consumption of industrialized condiments showed a mean sodium of 4.1 ± 1.4 g/day (p = 0.03) and salt of 10.5 ± 3.6 g/day (p = 0.03). Among those who reported frequent use of industrialized condiments, a higher Na/K ratio was found and a lower ratio was observed among those with lower consumption of ultraprocessed foods. Hypertensive and those with salt intake above the recommended one presented higher Na/K ratio.  Conclusion:  frequent consumption of industrialized condiments is associated with higher salt excretion and Na/K ratio and higher consumption of ultraprocessed products increases Na/K ratio.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Sodio]]></kwd>
<kwd lng="es"><![CDATA[Potasio]]></kwd>
<kwd lng="es"><![CDATA[Orina]]></kwd>
<kwd lng="en"><![CDATA[Sodium]]></kwd>
<kwd lng="en"><![CDATA[Potassium]]></kwd>
<kwd lng="en"><![CDATA[Urine]]></kwd>
</kwd-group>
</article-meta>
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