Ying Li
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Ying Li has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Jaspreet K. C. Ahuja
Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research services, US Department of Agriculture
2 shared publications - Pamela R. Pehrsson
U.S. Department of Agriculture, Agricultural Research Service, 10300 Baltimore Ave, Bldg 005, Room 105 BARC-WEST, Beltsville, MD, 20705, USA
2 shared publications - Rahul Bahadur
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Methods and Application of Food Composition Laboratory, Beltsville, MD, USA
2 shared publications - David B. Haytowitz
ARS, USDA, Beltsville Human Nutr Res Ctr, Methods & Applicat Food Composit Lab, Beltsville, MD USA
1 shared publication - Ermias Haile
U.S. Department of Agriculture, Agricultural Research Service, 10300 Baltimore Ave, Bldg 005, Room 107 BARC-WEST, Beltsville, MD, 20705, USA
1 shared publication - Mary E. Cogswell
Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA 30341-3717, USA
1 shared publication
Latest Publications
- 2 April 2021
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 100, 103920
IngID: A framework for parsing and systematic reporting of ingredients used in commercially packaged foods
- 2 April 2021
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 100, 103920
IngID: A framework for parsing and systematic reporting of ingredients used in commercially packaged foods
- Open Access
Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program
This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and restaurant foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply.
Open AccessAssessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program
This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and restaurant foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply.