A systematic survey of the sodium contents of processed foods
A systematic survey of the sodium contents of processed foods
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DOI：
10.3945/ajcn.2009.28688
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发表时间：
2010-02-01
影响因子：
7.1
通讯作者：
Neal, Bruce C.
中科院分区：
文献类型：
--
作者：
Webster, Jacqueline L.;Dunford, Elizabeth K.;Neal, Bruce C.
背景：加工食品是人口膳食盐摄入量的主要贡献者。澳大利亚部分食品工业已开始减少多种产品中的盐含量。对食品中当前钠浓度进行明确的基线评估是制定重新配制策略和监测进展的关键。目标：我们的目标是系统地整理澳大利亚加工食品的钠含量数据，并将钠值与英国食品标准局 (UK FSA) 制定的最大目标水平进行比较。设计：确定了澳大利亚饮食中含盐量最大的加工食品类别。我们收集了这些类别中所有产品的食品成分数据，并记录了每种产品的钠含量（以毫克/100 克（或毫克/100 毫升液体）为单位）。计算每个分组的平均钠值，并与英国 FSA 基准进行比较。结果：收集了 10 个食品组、33 个食品类别和 90 个食品子类别的 7221 种产品的钠数据。钠含量最高的食物类别是酱料和涂抹酱（1283 毫克/100 克）和加工肉类（846 毫克/100 克）。谷物和谷物制品（206 毫克/100 克）以及水果和蔬菜（211 毫克/100 颗）的钠含量最低。 63% 的食品类别的平均钠浓度高于英国 FSA 目标，并且大多数食品的最高盐度和最低盐度之间存在较大差异。结论：许多产品，特别是面包、加工肉类和酱汁，其盐含量高于合理基准。同类产品之间盐浓度的差异表明，重新配制对于许多食品来说是非常可行的。美国临床营养杂志 2010:91:413-20。
Background: Processed foods are major contributors to population dietary salt intake. Parts of the Australian food industry have started to decrease salt in a number of products. A definitive baseline assessment of current sodium concentrations in foods is key to targeting reformulation strategies and monitoring progress.Objectives: Our objectives were to systematically collate data on the sodium content of Australian processed food products and compare sodium values against maximum target levels established by the UK Food Standards Agency (UK FSA).Design: Categories of processed foods that contribute the majority of salt to Australian diets were identified. Food-composition data were sought for all products in these categories, and the sodium content in mg/100 g (or mg/100 mL for liquids) was recorded for each. Mean sodium values were calculated for each grouping and compared with the UK FSA benchmarks.Results: Sodium data were collected for 7221 products in 10 food groups, 33 food categories, and 90 food subcategories. The food groups that were highest in sodium were sauces and spreads (1283 mg/100 g) and processed meats (846 mg/100 g). Cereal and cereal products (206 mg/100 g) and fruit and vegetables (211 mg/100 a) were the lowest in sodium. Sixty-three percent of food categories had mean sodium concentrations above the UK FSA targets, and most had wide ranges between the most and least salty product.Conclusions: Many products, particularly breads, processed meats, and sauces, have salt amounts above reasonable benchmarks. The variation in salt concentrations between comparable products suggests that reformulation is highly feasible for many foods. Am J Clin Nutr 2010:91:413-20.