ESTIMATING SODIUM-INTAKE FROM FOOD-CONSUMPTION DATA
ESTIMATING SODIUM-INTAKE FROM FOOD-CONSUMPTION DATA
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DOI：
10.1159/000176550
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发表时间：
1982-01-01
影响因子：
3.9
通讯作者：
PIETINEN, P
中科院分区：
文献类型：
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作者：
PIETINEN, P
对154名年龄在24-64岁（平均年龄45岁）的女性和男性进行了一项试点研究，以测试食物消费数据在估计钠摄入量和饮食中钠来源方面的有用性。受试者连续4天记录饮食，并从第2天开始采集3份24小时尿液样本。钠摄入量的计算是基于非制备和加工食品的平均钠含量以及不同制备食品和菜肴的平均盐含量。24小时钠排泄量平均为计算摄入量的93%，表明该方法至少可以为人群提供有效的结果。天然存在的Na构成总NA摄入量的13%和用于食物制备的食盐中的Na。百分之四十三最重要的食物是面包，占钠摄入量的20%，香肠和其他肉类产品，占12%。盐的自由裁量（消费者控制）使用量为. apprx。40%，在男子和一般年轻人中最低。在营养调查中收集的食物消费数据可用于估计人口群体饮食中的钠摄入量和钠来源，只要有关于当地食物含盐量的准确数据。
A pilot study to test the usefulness of food consumption data in estimating Na intake and the sources of Na in the diet was carried out on 154 women and men aged 24-64 yr (mean age 45 yr). The subjects kept food records for 4 consecutive days and collected three 24-h urine samples starting on the 2nd day. The calculation of Na intake was based on both the average Na content of nonprepared and manufactured foods and on the average salt content of different prepared foods and dishes. The 24-h Na excretion averaged 93% of the calculated intake, indicating that this method can give valid results for groups of people at least. Naturally occurring Na constituted .apprx. 13% of the total NA intake and Na from table salt used in food preparation .apprx. 43%. The most important food items were bread, constituting 20% of the Na intake, and sausages and other meat products, providing 12%. The discretionary (consumer-controlled) use of salt was .apprx. 40%, being lowest among men and younger people in general. Food consumption data collected in nutrition surveys could be used for estimating Na intake and sources of Na in the diet of population groups whenever accurate data on the salt content of local foods are available.