Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial.
Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial.
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DOI：
10.1136/bmjopen-2020-038744
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发表时间：
2020-12-02
期刊：
影响因子：
2.9
通讯作者：
Wang H
中科院分区：
文献类型：
--
作者：
Du W;Zhang J;Li Y;He FJ;Zhou X;Xu Z;Gao Y;Yin L;Chang X;Yan W;Tan M;MacGregor GA;Luo R;Zhang P;Wang H
中国的食盐摄入量很高，其中大部分来自消费者添加的盐分。然而，近年来，人们外出就餐的频率迅速增加。本研究的目的是通过中国的随机对照试验，评价针对餐饮业降盐的干预措施的有效性。以餐饮企业为研究对象，采用随机对照研究方法，从中国所在的6省12县抽取192家餐饮企业作为研究对象。在基线调查后，餐馆被随机分配到干预组或对照组。运用社会认知理论，设计了综合干预活动，鼓励所有餐厅食物减少含盐量，同时鼓励消费者在外出就餐时选择较低含盐量的食物。干预将只在第一年在干预组的餐厅进行。后续评估将在试验结束时进行。主要结果是，根据实验室测试的结果，餐厅五种最畅销菜肴的平均含盐量发生了变化。次要结果包括干预和对照餐馆每月盐和咸味调味品使用量的差异，以及餐馆消费者对盐的知识、态度和行为。这项研究得到了国家营养与健康研究所审查委员会、中国疾病预防控制中心和玛丽女王研究伦理委员会的审查和批准。结果将通过演示文稿、出版物和社交媒体传播。ChiCTR1800019694；预告。
Salt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China. As a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers. The study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media. ChiCTR1800019694; Pre-results.
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