A pilot study to validate a standardized one-week salt estimation method evaluating salt intake and its sources for family members in China.
A pilot study to validate a standardized one-week salt estimation method evaluating salt intake and its sources for family members in China.
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DOI：
10.3390/nu7020751
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发表时间：
2015-01-22
期刊：
影响因子：
5.9
通讯作者：
Lin CP
中科院分区：
文献类型：
--
作者：
Zhang L;Zhao F;Zhang P;Gao J;Liu C;He FJ;Lin CP
本研究的目的是开发一种名为“一周盐估计法”的新方法，可以估计个人的盐摄入量和饮食中盐的来源，并通过24小时尿液收集来评估这种新方法。新方法估算盐的摄入量：(1)在一周的开始和结束时，通过称重家庭盐容器和其他高盐调味品或酱汁来估算家庭烹饪的盐摄入量；（二）按照中国规定的食品成分数据加工的；(3)使用先前研究结果的自助餐厅或餐厅用餐。使用一份结构简单的7天调查问卷收集了盐添加剂和主要含盐食品的消费量以及与盐摄入量相关的饮食习惯。为了验证该方法，我们使用新方法对来自11个家庭的37名个体进行了研究，其中26名参与者同时收集了7份24小时尿液样本。通过24小时尿液收集，26名参与者的平均盐摄入量为15.6±5.5 g/人/天（平均值±标准差），新方法为13.7±6.5 g/人/天。差异为1.8±4.2 g/d /人（p = 0.037）。经家庭编码调整后，Pearson相关系数为0.762 (p < 0.001)，偏相关系数为0.771 （p < 0.001）。Bland-Altman图显示，两种方法的平均差异为- 1.83,95%限为- 10.1 ~ 6.5 g/人/天。新方法显示，43.7%的盐摄入量来自家庭烹饪（33.5%来自烹饪盐，10.2%来自其他调味品和酱料），12.9%来自加工食品，43.4%来自外出就餐。综上所述，尽管“一周盐估算法”存在低估盐摄入量的局限性，但它更容易让人们实施，并可能提供有用的信息，突出盐摄入量过高及其来源，从而有助于指导饮食中的盐减少。
The objective of this study was to develop a new method named the “one-week salt estimation method” that could estimate an individual’s salt intake and the sources of salt in the diet, and to evaluate this new method with a 24-h urine collection. The new method estimates salt intake from: (1) household cooking by weighing the family salt container and other high-salt condiments or sauces at the beginning and end of a week; (2) processed food according to established China food composition figures; and (3) cafeteria or restaurant meals using the results of previous studies. Consumption of salt additives and major salt contained foods and salt intake related eating habits were collected using a structured simple seven-day questionnaire. In order to validate the method, we studied 37 individuals from 11 families using the new method and 26 of these participants collected seven concurrent 24-h urine samples. The average salt intake for the 26 participants was 15.6 ± 5.5 g/person/day (mean ± standard deviation) by the 24-h urine collection and 13.7 ± 6.5 g/person/day by the new method. The difference was 1.8 ± 4.2 g/day/person (p = 0.037). The Pearson correlation coefficient was 0.762 (p < 0.001) and the partial correlation coefficient was 0.771 (p < 0.001) when adjusted for family code. Bland-Altman Plot showed the average of the difference between the two methods was −1.83, with 95% limits of −10.1 to 6.5 g/person/day. The new method showed that 43.7% of salt intake came from household cooking (33.5% from cooking salt, 10.2% from other condiments and sauces), 12.9% from processed food, and 43.4% from eating out. In conclusion, despite its limitations of underestimating salt intake, the “one-week salt estimation method” is easier for people to implement and is likely to provide useful information that highlights the excessively high intake of salt and its sources, and in turn is helpful in guiding dietary salt reduction.
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影响因子：
5.5
作者：
Bi Z;Liang X;Xu A;Wang L;Shi X;Zhao W;Ma J;Guo X;Zhang X;Zhang J;Ren J;Yan L;Lu Z;Wang H;Tang J;Cai X;Dong J;Zhang J;Chu J;Engelgau M;Yang Q;Hong Y;Wang Y
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作者：
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通讯作者：
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通讯作者：
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作者：
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通讯作者：
Grossman, E