为新西兰快餐制定钠含量降低目标,并与当前产品的钠含量进行比较。

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutritional Science Pub Date : 2024-09-19 eCollection Date: 2024-01-01 DOI:10.1017/jns.2024.35
Shona Gomes, Sally Mackay, Sarah Gerritsen, Helen Eyles
{"title":"为新西兰快餐制定钠含量降低目标,并与当前产品的钠含量进行比较。","authors":"Shona Gomes, Sally Mackay, Sarah Gerritsen, Helen Eyles","doi":"10.1017/jns.2024.35","DOIUrl":null,"url":null,"abstract":"<p><p>Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35-45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for 'Other salads' to 665 mg for 'Mayonnaise and dressings'. Per serving targets ranged from 118 mg for 'Sauce' to 1270 mg for 'Burgers with cured meat'. The largest difference between the current mean sodium content and corresponding target was for 'Other salads' and 'Grilled Chicken' (both -40% per 100g) and 'Fries and potato products' (-45% per serving), and the smallest, 'Pizza with cured meat toppings' (-3% per 100 g) and 'Pies, tarts, sausage rolls and quiches' (-4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.</p>","PeriodicalId":47536,"journal":{"name":"Journal of Nutritional Science","volume":"13 ","pages":"e41"},"PeriodicalIF":2.4000,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11440569/pdf/","citationCount":"0","resultStr":"{\"title\":\"The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products.\",\"authors\":\"Shona Gomes, Sally Mackay, Sarah Gerritsen, Helen Eyles\",\"doi\":\"10.1017/jns.2024.35\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35-45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for 'Other salads' to 665 mg for 'Mayonnaise and dressings'. Per serving targets ranged from 118 mg for 'Sauce' to 1270 mg for 'Burgers with cured meat'. The largest difference between the current mean sodium content and corresponding target was for 'Other salads' and 'Grilled Chicken' (both -40% per 100g) and 'Fries and potato products' (-45% per serving), and the smallest, 'Pizza with cured meat toppings' (-3% per 100 g) and 'Pies, tarts, sausage rolls and quiches' (-4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.</p>\",\"PeriodicalId\":47536,\"journal\":{\"name\":\"Journal of Nutritional Science\",\"volume\":\"13 \",\"pages\":\"e41\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-09-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11440569/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutritional Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1017/jns.2024.35\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutritional Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1017/jns.2024.35","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/1/1 0:00:00","PubModel":"eCollection","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

摘要

在全球范围内,快餐的钠摄入量不断增加。本研究旨在为新西兰(NZ)快餐食品制定最高钠含量减少目标,并将其与当前产品的钠含量进行比较。钠含量和食用量数据来自新西兰主要快餐连锁店的现有数据库。目标的制定遵循循序渐进的过程,并参考了国际目标和食用分量,以及之前针对包装超市食品的方法。以平均钠含量减少 40% 或 35-45% 的产品所达到的数值为依据,设定了每 100 克和每份食品的减钠目标。数据库中 34% 的产品(1797/5246)有钠含量数据可供制定目标。为 17 个快餐类别制定了降钠目标。每 100 克目标从 "其他沙拉 "的 158 毫克到 "蛋黄酱和调味品 "的 665 毫克不等。每份食物的目标从 "酱汁 "的 118 毫克到 "腌肉汉堡 "的 1270 毫克不等。当前平均钠含量与相应目标值之间差异最大的是 "其他沙拉 "和 "烤鸡肉"(均为每 100 克-40%)以及 "薯条和马铃薯制品"(每份-45%),最小的是 "带腌肉配料的比萨"(每 100 克-3%)和 "馅饼、蛋挞、香肠卷和蛋饼"(每份-4%)。结果表明,应强制要求显示营养信息,新西兰快餐中的钠含量还有相当大的减少空间。所述方法为其他国家制定针对本国的快餐减钠目标提供了范本。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products.

Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35-45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for 'Other salads' to 665 mg for 'Mayonnaise and dressings'. Per serving targets ranged from 118 mg for 'Sauce' to 1270 mg for 'Burgers with cured meat'. The largest difference between the current mean sodium content and corresponding target was for 'Other salads' and 'Grilled Chicken' (both -40% per 100g) and 'Fries and potato products' (-45% per serving), and the smallest, 'Pizza with cured meat toppings' (-3% per 100 g) and 'Pies, tarts, sausage rolls and quiches' (-4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信