Changes in Average Sodium Content of Prepacked Foods in Slovenia during 2011-2015.
Changes in Average Sodium Content of Prepacked Foods in Slovenia during 2011-2015.
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DOI：
10.3390/nu9090952
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发表时间：
2017-08-29
期刊：
影响因子：
5.9
通讯作者：
Žmitek K
中科院分区：
文献类型：
--
作者：
Pravst I;Lavriša Ž;Kušar A;Miklavec K;Žmitek K
斯洛文尼亚于2010年提议自愿逐步减少加工食品中的盐含量。我们的目标是确定2015年预包装食品的钠含量，并将这些结果与2011年的数据进行比较。标签钠含量和12个月的销售数据收集预包装食品（N = 5759）从斯洛文尼亚的主要食品商店。计算了不同食品类别水平的平均和销售加权钠含量，以及钠总销售额（STSS）的份额，特别关注加工肉类和衍生品（STSS：13.1%; 904 mg Na/100 g），面包（9.1%; 546 mg），奶酪（5.1%; 524 mg）和即食餐（2.2%; 510 mg）。奶酪（57%）中的销售加权钠含量减少，加工肉类及其衍生物（99%）和面包（100%）中的钠含量呈中性趋势，即食食品中的钠含量增加（112%）。平均钠水平也观察到类似的趋势，但差异仅在即食餐的情况下才显着。尽管约三分之一的匹配产品通过降低钠水平超过3.8%进行了重新配制，但在匹配产品中未观察到统计学显著变化。需要作出更多的努力，以确保斯洛文尼亚加工食品中的盐减少。这些努力应结合联合收割机与食品工业的密切合作，额外的消费者教育，并为关键食品类别设定具体的钠含量目标（限值）。
A voluntary gradual reduction in the salt content of processed foods was proposed Slovenia in 2010. Our objective was to determine the sodium content of prepacked foods in 2015 and to compare these results with data from 2011. Labelled sodium content and 12-month sales data were collected for prepacked foods (N = 5759) from major food stores in Slovenia. The average and sales-weighted sodium content, as well as the share in total sodium sales (STSS) were calculated for different food category levels, particularly focusing on processed meat and derivatives (STSS: 13.1%; 904 mg Na/100 g), bread (9.1%; 546 mg), cheese (5.1%; 524 mg), and ready-to-eat meals (2.2%; 510 mg). Reduced sale-weighted sodium content was observed in cheese (57%), a neutral trend was observed in processed meat and derivatives (99%) and bread (100%), and an increase in sodium content was found in ready meals (112%). Similar trends were observed for average sodium levels, but the difference was significant only in the case of ready meals. No statistically significant changes were observed for the matched products, although about one-third of the matched products had been reformulated by lowering the sodium level by more than 3.8%. Additional efforts are needed to ensure salt reduction in processed foods in Slovenia. Such efforts should combine closer collaboration with the food industry, additional consumer education, and setting specific sodium content targets (limits) for key food categories.
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DOI：
10.3945/ajcn.114.084954
发表时间：
2015-03
期刊：
The American journal of clinical nutrition
影响因子：
--
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
通讯作者：
Cogswell M
影响因子：
5.9
作者：
Zganiacz, Felicity;Wills, Ron B. H.;Greenfield, Heather
通讯作者：
Greenfield, Heather
影响因子：
3.2
作者：
Keogh, Jennifer B.;Lange, Kylie;Clifton, Peter M.
通讯作者：
Clifton, Peter M.
影响因子：
3.2
作者：
Ribic, Cirila Hlastan;Zakotnik, Jozica Maucec;Cappuccio, Francesco P.
通讯作者：
Cappuccio, Francesco P.
影响因子：
5
作者：
Espeland, MA;Kumanyika, S;McFarlane, M
通讯作者：
McFarlane, M