餐馆菜肴和家庭菜肴钠含量及分布研究OA

[Objective]To describe the sodium content and its distribution in restaurant dishes and home-cooked dishes in China,and provide a basis for formulating effective salt-reduction strategies.[Method]Totally 15 Chinese restaurants were selected respectively in urban areas and suburban counties of 8 cities.In each restaurant,8 dishes with high sales volume were chosen.In addition,30 common home-cooked dishes were col-lected respectively in urban areas and suburban counties of each city.All samples were uniformly sent to a third-party laboratory for sodium content test.Finally,1 914 restaurant dishes and 492 home-cooked dishes were included in the analysis.[Result]The median sodium content of restaurant dishes(525.0 mg/100 g)was higher than that of home-cooked dishes(419.4 mg/100 g).The proportion of sodium content in non-edible parts of restaurant dishes was 42.1%,and that of home-cooked dishes was 42.5%.The median sodium content of restaurant dishes in urban areas(539.2 mg/100 g)was higher than that in suburban counties(507.0 mg/100 g).The sodium content of dishes cooked by people with a college degree or above was lower than that of other groups.[Conclusion]In the daily diet,avoid consuming high-sodium oily soup.It is necessary to carry out continuous nutrition education,publicize the concept of a reasonable diet,and take measures to reduce the use of seasonings such as salt in the cooking process in restaurants and at home.