Sodium monitoring in commercially processed and restaurant foods.
Sodium monitoring in commercially processed and restaurant foods.
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DOI：
10.3945/ajcn.114.084954
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发表时间：
2015-03
期刊：
影响因子：
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通讯作者：
Cogswell M
中科院分区：
文献类型：
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作者：
Ahuja JK;Pehrsson PR;Haytowitz DB;Wasswa-Kintu S;Nickle M;Showell B;Thomas R;Roseland J;Williams J;Khan M;Nguyen Q;Hoy K;Martin C;Rhodes D;Moshfegh A;Gillespie C;Gunn J;Merritt R;Cogswell M
美国饮食中的大部分钠来自商业加工食品和餐馆食品。减少这些食物中的钠含量是最近几项公共卫生努力的关键。目的是概述美国农业部与其他政府机构合作领导的一个项目，该项目旨在监测美国商业加工食品和餐馆食品中的钠含量。我们还提供了在该计划下产生的营养素与旧数据的比较。我们利用来自食品制造商的信息，并定期通过全国抽样和实验室分析，每年跟踪约125种商业加工和餐馆食品（“哨兵食品”）。此外，我们利用来自食品制造商的信息，每两年监测1100种其他商业加工食品和餐馆食品，这些食品被称为“2级优先食品”（P2Fs）。这些食品可以作为评估美国商业加工食品和餐馆食品中钠含量变化的指标。我们对全国所有哨点食品进行采样，并审查了2010-2013年所有P2Fs，以确定基线钠浓度。我们更新了美国农业部国家营养标准参考数据库中73种哨兵食品和551种P2Fs的钠值（第23-26版）。43种哨兵食品的钠含量变化了至少10%，其中31种食品的钠含量较低，包括面包、番茄酱和薯片等常见食品。相关营养素（总脂肪和饱和脂肪、总糖、钾或膳食纤维）浓度的变化是2010年《美国人膳食指南》建议的减少或增加钠摄入量的同时减少钠摄入量。从2015年开始，减少钠的努力结果将基于对哨点食品的重新采样或对P2Fs的重新审查。该监测项目跟踪减少钠的努力，改进食品成分数据库，加强国家营养监测。
Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items (“sentinel foods”) annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed “priority-2 foods” (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010–2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA’s National Nutrient Database for Standard Reference (releases 23–26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring.