There was wide variability in sodiu

There was wide variability in sodium content within and
between most food categories. Exceptions to this were unsalted
butter (range: 18–19 mg/100 g) at one end of the spectrum and
anchovies (range: 5400–6000 mg/100 g) at the other, where
sodium content was broadly constant across the product range.
For most other categories, the highest sodium product had
a sodium concentration at least one-half greater than that of the
product with the lowest sodium, and for some categories the
differences were extreme. There was more than a 6-fold differ-
ence in the sodium content of hard cheeses (240–1740 mg/100 g),