Sodium in commonly consumed fast foods in New Zealand: a public health opportunity
Sodium in commonly consumed fast foods in New Zealand: a public health opportunity
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DOI：
10.1017/s1368980015001731
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发表时间：
2016-04-01
影响因子：
3.2
通讯作者：
McLean, Rachael M.
中科院分区：
文献类型：
--
作者：
Prentice, Celia A.;Smith, Claire;McLean, Rachael M.
目标：(i) 确定新西兰常用快餐的钠含量，以及 (ii) 估算新西兰成年人从咸味快餐中摄入的钠。设计：根据 2008/09 新西兰成人营养调查确定了常用快餐。连锁餐厅所有美味快餐的 Na 值 (n 471) 是通过公司网站上的营养信息获得的，而独立商店的 12 种最受欢迎的快餐类型 (n 52) 则是通过实验室分析确定的。结果与英国食品标准局 2012 年钠目标进行了比较。使用 2008/09 新西兰成人营养调查完成了营养分析，以估计新西兰人口从咸味快餐中摄入的钠。地点：新西兰。受试者：15 岁及以上的成年人。结果：连锁餐厅的酱汁/沙拉酱和炸鸡的钠含量最高（每 100 克），独立商店的钠含量最高，香肠卷、面糊热狗以及肉末和奶酪派的钠含量最高（每 100 克）。大多数快餐超出了英国食品标准局 2012 年的钠目标。成年人从咸味快餐中平均每日钠摄入量为 283 毫克/天，快餐消费者为 1229 毫克/天。结论：考虑到钠含量和食用频率，土豆菜肴、夹心面包卷、汉堡包和面糊鱼对新西兰快餐消费者的钠摄入量贡献很大。这些食品应成为减少钠含量重新配制的目标。
Objective: (i) To determine the Na content of commonly consumed fast foods in New Zealand and (ii) to estimate Na intake from savoury fast foods for the New Zealand adult population.Design: Commonly consumed fast foods were identified from the 2008/09 New Zealand Adult Nutrition Survey. Na values from all savoury fast foods from chain restaurants (n 471) were obtained from nutrition information on company websites, while the twelve most popular fast-food types from independent outlets (n 52) were determined using laboratory analysis. Results were compared with the UK Food Standards Agency 2012 sodium targets. Nutrient analysis was completed to estimate Na intake from savoury fast foods for the New Zealand population using the 2008/09 New Zealand Adult Nutrition Survey.Setting: New Zealand.Subjects: Adults aged 15 years and above.Results: From chain restaurants, sauces/salad dressings and fried chicken had the highest Na content (per 100 g) and from independent outlets, sausage rolls, battered hotdogs and mince and cheese pies were highest in Na (per 100 g). The majority of fast foods exceeded the UK Food Standards Agency 2012 sodium targets. The mean daily Na intake from savoury fast foods was 283 mg/d for the total adult population and 1229 mg/d for fast-food consumers.Conclusions: Taking into account the Na content and frequency of consumption, potato dishes, filled rolls, hamburgers and battered fish contributed substantially to Na intake for fast-food consumers in New Zealand. These foods should be targeted for Na reduction reformulation.