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中国6省餐馆减盐环境及含钠调味品使用情况调查

Salt reduction environment and use of sodium-containing condiments in restaurants in 6 provinces in China
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摘要 目的了解我国6省餐馆减盐环境现状及含钠调味品使用情况。方法在6个省选择192家中餐馆,包括大、中、小型餐馆,采用现场询问调查收集相关信息。结果 192家餐馆中191家餐馆完成调查。43.5%的餐馆(83家)既提供堂食也提供外卖服务。餐馆堂食和外卖少盐订单的比例较低。37.2%的餐馆(71家)有可供就餐者阅读的营养宣传材料。顾客点餐时,32.5%的餐馆(62家)服务员会经常主动询问顾客是否需要少盐;仅有15.7%的餐馆(30家)菜单上有少盐选项。6省餐馆普通食盐和酱油的每人次用量的中位数分别为5.8 g和4.4 g,没有地区差异(均P>0.05)。6省餐馆的酱汁、酱料,味精和鸡精每人次用量各不相同,存在地区差异(均P<0.05)。结论 6省餐馆含钠调味品的使用量高于推荐量,缺乏减盐支持环境,需要采取有针对性的综合减盐措施。 Objective To explore the current status of salt reduction environment and use of sodium-containing condiments in restaurants of 6 provinces in China.Methods One hundred and ninety-two large-,medium-and small-sized Chinese restaurants were selected in 6 provinces,and on-the-spot inquiry and investigation was used to collect the relevant information.Results Among the 192 restaurants surveyed,191 underwent a complete investigation.83(43.5%)restaurants offered not only on-site but also takeout services.The proportion of on-site and takeout orders with less salt in the restaurants was lower.71(37.2%)restaurants provided nutrition propaganda materials for customers.Waiters in 32.5%of the restaurants(62/191)would often ask customers if they needed less salt when they ordered food.Only 15.7%of the restaurant(30/191)had less salt option in menus.The median consumption of common salt and soy in the restaurants in 6 provinces was 5.8 g per serving per person and 4.4 g per serving per person,respectively,without regional differences(both P>0.05).The consumption of soy,sauce,monosodium glutamate and chicken essence per serving per person in the restaurants in 6 provinces was different,showing regional differences(all P<0.05).Conclusions The consumption of sodium-containing condiments in the restaurants in 6 provinces was higher than the recommended level;and hence,it is necessary to adopt the targeted comprehensive salt reduction measures.
作者 李丽 杜文雯 张继国 李园 王惠君 LI Li;DU Wen-wen;ZHANG Ji-guo;LI Yuan;WANG Hui-jun(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China;The George Institute for Global Health at Peking University Health Science Center,Beijing 100050,China)
出处 《实用预防医学》 CAS 2020年第6期663-666,共4页 Practical Preventive Medicine
基金 英国国立健康研究院资助中英减盐行动项目Action on Salt China(16/136/77)。
关键词 餐馆 减盐 健康教育 restaurant salt salt reduction health education
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