Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women
Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women
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DOI：
10.1017/s1368980012004016
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发表时间：
2013-10-01
影响因子：
3.2
通讯作者：
Clifton, Peter M.
中科院分区：
文献类型：
--
作者：
Keogh, Jennifer B.;Lange, Kylie;Clifton, Peter M.
目的：确定钠在一组社区居住的妇女在阿德莱德，南澳的食物来源。第二个目的是测量这一组的钠排泄量。设计：调查。设置：社区设置，阿德莱德，南澳大利亚。受试者：70名健康女性（平均年龄48.6（SD 8.1）岁，平均BMI 28.6（SD 6.3）kg/m2），居住在大都市阿德莱德，南澳，并参加了一项FFQ的验证研究。膳食摄入量来自两个4d称重的食物记录。根据食物或食物组对4 d称重食物记录中的食物进行分组，以确定钠摄入量的贡献者。在两个24小时尿液样本中测量钠排泄。使用肌酐excretion.Results：面包单独贡献钠摄入量的19.0%，从面包和谷物组的32.5%的整体贡献的尿液收集的完整性进行了验证。肉类产品占摄入量的14.4%，乳制品和鸡蛋组（不包括奶酪）占9.6%，组合菜（e。G.比萨饼、乳蛋饼、三明治和炒菜）8.4%。钠排泄量为126（SD 42）mmol/d，即约7.6（SD 2.5）g盐/d。70%的参与者（n 48）的钠排泄>= 100 mmol/d（146（SD 34）mmol/d）。结论：可以通过减少主食，如面包和肉制品的量来实现有效的钠减少。
Objectives: To identify food sources of Na in a group of community-dwelling women in Adelaide, South Australia. A secondary aim was to measure Na excretion in this group.Design: Survey.Setting: Community setting, Adelaide, South Australia.Subjects: Seventy healthy women (mean age 48.6 (SD 8.1) years, mean BMI 28.6 (SD 6.3) kg/m(2)) living in metropolitan Adelaide, South Australia and participating in a validation study of an FFQ. Dietary intake was derived from two 4 d weighed food records. Foods from the 4 d weighed food records were grouped according to foods or food groups to establish contributors to Na intake. Na excretion was measured in two 24 h urine samples. Completeness of urine collections was verified using creatinine excretion.Results: Bread alone contributed 19.0% of Na intake, with an overall contribution from the breads and cereals group of 32.5%. Meat products contributed 14.4% of intake, the dairy and eggs group (excluding cheese) 9.6% and combination dishes (e. g. pizza, quiche, sandwiches and stir fry dishes) 8.4%. Na excretion was 126 (SD 42) mmol/d, i.e. approximately 7.6 (SD 2.5) g salt/d. Seventy per cent of participants (n 48) had Na excretion >= 100 mmol/d (146 (SD 34) mmol/d).Conclusions: Effective Na reduction could be achieved by reducing the amount in staple foods such as bread and meat products.