Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data
Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data
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DOI：
10.3390/nu9050501
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发表时间：
2017-05-01
期刊：
影响因子：
5.9
通讯作者：
Greenfield, Heather
中科院分区：
文献类型：
--
作者：
Zganiacz, Felicity;Wills, Ron B. H.;Greenfield, Heather
本研究的目的是获得一系列加工食品钠含量的分析数据，并将其标签声明和20世纪80年代和90年代相同或同等加工食品的已公布数据进行比较，以调查钠含量相对于重新制定目标的任何变化程度。通过电感耦合等离子体发射光谱法（ICP-OES）分析获得了130种澳大利亚加工食品的钠含量，并与先前公布的数据进行了比较。比较了1980年至2013年所有产品和每个产品类别的钠含量。自1980年以来，澳大利亚加工食品中的钠含量显著降低了23%，为181 mg/100 g（p < 0.001，95% CI（置信区间），90至272 mg/100 g），在过去18年中降低了12%（83 mg/100 g）。自1980年以来，方便食品（p < 0.001，95% CI，94至291 mg/100 g）和休闲食品（p = 0.017，95% CI，44至398 mg/100 g）的钠含量显著下降。与此同时，加工肉类（p = 0.655，95% CI，121至190）和面包和其他烘焙产品（p = 0.115，95% CI，22至192）的钠含量有所下降，但不显着。相反，奶酪的钠含量（p = 0.781，95% CI，484至369 mg/100 g）有所增加，但也不显著。在分析的130种产品中，62%达到了澳大利亚的重新配方目标。加工食品中的钠含量以及与以往数据相比的总体变化表明，在33年的时间里，钠含量有所下降，这表明澳大利亚建议的重新制定目标是有效的。加工食品中的钠含量仍需进一步降低，并需要持续监测加工食品中钠含量的降低情况。
The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processed foods were obtained by inductively coupled plasma optical emission spectrometry (ICP-OES) analysis and compared with previously published data. The sodium content between 1980 and 2013 across all products and by each product category were compared. There was a significant overall sodium reduction of 23%, 181 mg/100 g (p < 0.001, 95% CI (Confidence Interval), 90 to 272 mg/100 g), in Australian processed foods since 1980, with a 12% (83 mg/100 g) reduction over the last 18 years. The sodium content of convenience foods (p < 0.001, 95% CI, 94 to 291 mg/100 g) and snack foods (p = 0.017, 95% CI, 44 to 398 mg/100 g) had declined significantly since 1980. Meanwhile, the sodium contents of processed meats (p = 0.655, 95% CI, 121 to 190) and bread and other bakery products (p = 0.115, 95% CI, 22 to 192) had decreased, though not significantly. Conversely, the sodium content of cheese (p = 0.781, 95% CI, 484 to 369 mg/100 g) had increased but also not significantly. Of the 130 products analysed, 62% met Australian reformulation targets. Sodium contents of the processed foods and the overall changes in comparison with previous data indicate a decrease over the 33 years period and suggest that the Australian recommended reformulation targets have been effective. Further sodium reduction of processed foods is still required and continuous monitoring of the reduction of sodium levels in processed foods is needed.