High sodium food consumption pattern among Malaysian population.
High sodium food consumption pattern among Malaysian population.
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DOI：
10.1186/s41043-021-00230-5
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发表时间：
2021-05-31
期刊：
影响因子：
--
通讯作者：
Aris T
中科院分区：
文献类型：
--
作者：
Ahmad MH;Man CS;Othman F;He FJ;Salleh R;Noor NSM;Kozil WNKW;MacGregor G;Aris T
钠是人体必需的矿物质，必须从食物中获取。然而，过量摄入会导致许多疾病。由于食物是钠的主要来源，这项研究旨在提供有关马来西亚成年人高钠食物消费模式的信息。马来西亚社区盐研究(MyCoSS)是一项全国性的横断面研究，于2017年10月至2018年3月期间进行。采用多阶段复杂抽样方法，选取18岁及以上具有全国代表性的调查样本。面对面访谈采用有效食物频率问卷(FFQ)，包括104种食物，以获得有关高钠食物消费模式的信息。共有1047名受访者参与了这项研究，其中1032人(98.6%)回答了FFQ。其中有54.1%的人超过了FFQ推荐的每日钠摄入量及2000 mg。结果还显示，油炸蔬菜(86.4%)是最常见的高钠食物，其次是面包(85.9%)和煎蛋卷(80.3%)。在城市地区，面包是最常见的，而油炸蔬菜在农村地区最常见。从性别来看，男性最常吃面包，女性最常吃油炸蔬菜。在9.0%的成年人群中，Kolok mee/kampua mee对钠的贡献最高，为256.5 mg/d，其次是酱油248.1 mg/d，18.5%的成年人群为164.2 mg/d。油炸蔬菜、面包和酱油是成年人钠摄入量的主要来源。减少添加到这些食物中的钠的量应该是减少人口钠摄入量的首要任务，从而在马来西亚预防与钠有关的疾病。
Sodium is an essential mineral needed by the human body that must be obtained from food. An excess intake, however, can lead to many diseases. As food is the main source of sodium, this study aims to provide information on high sodium food consumption patterns in the Malaysian adult population. The Malaysian Community Salt Study (MyCoSS) was a nationwide cross-sectional study, conducted between October 2017 and March 2018. A multistage complex sample was applied to select a nationally representative sample of respondents aged 18 years and above. Face to face interview by a validated Food Frequency Questionnaire (FFQ) comprising 104 food items was used to gain information on high sodium food consumption patterns. A total of 1047 respondents were involved in this study, with 1032 (98.6%) answering the FFQ. From the number, 54.1% exceed the recommendation of sodium intake <2000mg/day by FFQ assessment. The results also demonstrated that fried vegetables (86.4%) were the most common high sodium food consumed, followed by bread (85.9%) and omelet (80.3%). In urban areas, bread was the most common while fried vegetables took the lead in rural areas. By sex, bread was most commonly eaten by males and fried vegetables by females. The results also found that kolok mee/kampua mee contributed the highest sodium, 256.5mg/day in 9.0% adult population, followed by soy sauce 248.1mg/day in 33.2% adult population, and curry noodles 164.2mg/day in 18.5% adult population. Fried vegetables, bread, and soy sauce were the main source of sodium consumption among adult. Reducing the amount of sodium added to these foods should be the top priority to reduce population sodium intake and thereby prevent sodium-related diseases in Malaysia.
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影响因子：
--
作者：
Anderson CA;Appel LJ;Okuda N;Brown IJ;Chan Q;Zhao L;Ueshima H;Kesteloot H;Miura K;Curb JD;Yoshita K;Elliott P;Yamamoto ME;Stamler J
通讯作者：
Stamler J
影响因子：
158.5
作者：
Mozaffarian, Dariush;Fahimi, Saman;Powles, John
通讯作者：
Powles, John
影响因子：
2.9
作者：
Bhat, Rajeev;Liong, Min-Tze;Karim, A. A.
通讯作者：
Karim, A. A.
DOI：
10.1098/rstb.2010.0149
发表时间：
2010-09-27
期刊：
Philosophical transactions of the Royal Society of London. Series B, Biological sciences
影响因子：
--
作者：
Kearney J
通讯作者：
Kearney J
影响因子：
8.3
作者：
Ma, Yuan;He, Feng J.;MacGregor, Graham A.
通讯作者：
MacGregor, Graham A.