Table 2: Sodium levels in restaurant food items in Canada (2010–2013)

Food items	n (%)	Sodium level (mg), mean ± SD				Sodium, (mg/100 g), mean ± SD		Serving size (g), mean ± SD				Calories (kcal/100 g), mean ± SD
Food items	n (%)	2010	2013	Average change	Average percent change	2010	2013	2010	2013	2010	2013	2010	2013
Overall	2198 (100)	917 ± 694	892 ± 679*	–25 ± 268	1 ± 48	401 ± 194	390 ± 185†	241 ± 161	239 ± 159‡	438 ± 287	433 ± 288§‡	208 ± 97	208 ± 98
Foods with a decrease in sodium	662 (30)	1130 ± 778	910 ± 642	–220 ± 303	–19 ± 17	481 ± 212	407 ± 190*	252 ± 171	238 ± 161*	474 ± 293	442 ± 275*	209 ± 83	209 ± 88
Foods with an increase in sodium	358 (16)	842 ± 658	1093 ± 858	251 ± 349	44 ± 104	353 ± 175	431 ± 197*	246 ± 163	254 ± 167‡	468 ± 307	497 ± 343§	205 ± 71	206 ± 71
Foods with no change in sodium	1178 (54)	821 ± 624		0 ± 0	0 ± 0	371 ± 175	368 ± 175*	234 ± 155	235 ± 154§	410 ± 284	409 ± 274	209 ± 110	207 ± 110

Note: SD = standard deviation. *p < 0.0001. †p < 0.01. ‡Paired t tests, p < 0.05. §p < 0.001. 