Salt intake of the Slovene population assessed by 24 h urinary sodium excretion
Salt intake of the Slovene population assessed by 24 h urinary sodium excretion
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DOI：
10.1017/s136898001000025x
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发表时间：
2010-11-01
影响因子：
3.2
通讯作者：
Cappuccio, Francesco P.
中科院分区：
文献类型：
--
作者：
Ribic, Cirila Hlastan;Zakotnik, Jozica Maucec;Cappuccio, Francesco P.
目的：调查平均钠排泄在24小时尿中作为标记盐摄入量在Slovenepopulation.Design：盐摄入量测定24小时尿中钠排泄量收集从一个代表性的样本地理上不同的Sloveneadultes.Setting：Slovenia.Subjects：一个随机抽样的600名成年人年龄在25-65岁，从人口普查数据。结果：男性尿钠排泄量（220.9（SD 86.0）mmol Na/d）显著高于女性（169.8（SD 73.8）mmol Na/d），t检验= 14.5，P < 0.001。平均盐摄入量为11.3（SD 4.9）g/d，男性高于女性（分别为13.0（SD 5.1）v.9.9（SD 4.3）g/d）。各地区平均食盐摄入量无显著差异。食盐摄入量随年龄增长略有增加，但年龄与食盐摄入量之间无显著相关性。盐摄入量随BMI的增加而增加（r = 0.384，P < 0.001）。结论：斯洛文尼亚成年人，尤其是男性的盐摄入量超过WHO推荐的人群营养素摄入量目标5 g的两倍以上。斯洛文尼亚需要通过系统的努力，包括公共教育，并让保健部门和食品工业参与进来，实施一项减少盐摄入量的国家方案。
Objective: To investigate average sodium excretion in 24 h urine as a marker for salt intake in the Slovene population.Design: Salt intake was determined by measuring sodium excretion in 24 h urine collected from a representative sample of geographically diverse Slovene adults.Setting: Slovenia.Subjects: A random sample of 600 adults aged 25-65 years was generated from census data. The effective sample yield was 143 people, 42.7% men and 57.3% women.Results: Urinary sodium excretion was significantly higher in men (220.9 (SD 86.0) mmol Na/d) than in women (169.8 (SD 73.8) mmol Na/d); t test = 14.5, P < 0.001. Average salt intake was 11.3 (SD 4.9) g/d, higher in men than in women (13.0 (SD 5.1) v. 9.9 (SD 4.3) g/d, respectively). Average intakes of salt among regions were not significantly different. Salt intake increases slightly with increasing age, but there was no significant correlation between age and salt intake. Salt intake was increased with BMI (r = 0.384, P < 0.001).Conclusions: Salt intake in Slovene adults, especially in men, exceeds the WHO recommended population nutrient intake goal of 5 g by more than twofold. A national programme for reducing salt intake in Slovenia needs to be implemented through systematic efforts including public education and involving the health-care sector and the food industry.