商店购买和餐馆烹制的即食食品的钠含量和钠摄入量:2009-2018 年全国健康与营养调查

IF 3.8 Q2 NUTRITION & DIETETICS
Debra R Keast , Patricia M Guenther
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引用次数: 0

摘要

背景美国食品和药物管理局 (FDA) 的指导包括食品行业自愿降低商店和餐馆出售的包装食品、加工食品和预制食品中钠含量(毫克/100 克)的目标。本研究的目的是评估从商店和餐馆获得的食品类别和亚组的钠含量和钠摄入量贡献,并确定达到 FDA 目标可实现的钠摄入量减少量。方法分析使用 2009-2018 年全国健康与营养调查 "我们在美国吃什么"(WWEIA)中的膳食数据,评估 2 岁或以上美国人口所消费食品中的钠含量。描述食品获取地点的数据用于识别商店购买的食品和餐馆烹制的食品。组合代码用于对食品进行分组,如一起食用的不同沙拉配料。然后,根据食品及药物管理局的目标,将食用过的食品分为 WWEIA 食品类别和子类。通过 SUDAAN 分析得出的样本加权估计值用于计算预计钠摄入量的减少量。结果在美国人的膳食中,商店购买、餐馆准备和其他食品分别占钠摄入量的 62%、26% 和 12%。钠含量最高的食品类别包括三明治、玉米饼制品、比萨饼、家禽、汤和面包。这些类别中钠含量最高的子类别包括商店购买的午餐肉三明治和热狗、餐馆准备的汉堡、商店购买和餐馆准备的玉米饼/卷饼、餐馆准备的肉比萨饼以及商店购买的白面包/小麦面包。结论减少午餐肉三明治和餐馆自制比萨等广泛消费食品中的钠含量,对减少美国人口钠摄入量的影响最大。餐厅经营者、食品制造商、政策制定者和监管者以及临床从业人员可利用这些发现为减少钠摄入量的工作提供参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sodium Content and Sodium Intake Contributions of Store-Bought and Restaurant-Prepared Foods in Their As-Eaten Form: National Health and Nutrition Examination Survey, 2009–2018

Background

Guidance from the United States Food and Drug Administration (FDA) includes targets for the food industry to voluntarily reduce the sodium content (mg/100 g) of packaged, processed, and prepared foods sold by stores and restaurants. Assessments of sodium intake by the United States population are needed to inform sodium-reduction efforts.

Objectives

The objectives of this study were to assess the sodium content and sodium intake contributions of categories and subgroups of foods obtained from stores and restaurants and determine sodium intake reductions that would be achieved by meeting FDA targets.

Methods

Analyses used dietary data from the National Health and Nutrition Examination Survey, What We Eat in America (WWEIA), 2009–2018, to assess sodium in foods consumed by the United States population aged 2 y or older. Data describing where foods were obtained were used to identify store-bought and restaurant-prepared foods. Combination codes were used to group foods, such as separate salad ingredients, which were eaten together. Foods in their as-eaten form were then classified into WWEIA food categories and subgroups corresponding to FDA targets. Sample-weighted estimates generated by SUDAAN analyses were used to calculate projected sodium intake reductions.

Results

Store-bought, restaurant-prepared, and other foods contributed 62%, 26%, and 12%, respectively, of sodium in United States diets. Top-ranked food category contributors of sodium included sandwiches, tortilla products, pizza, poultry, soups, and breads. Subgroups of these categories contributing the most sodium included store-bought lunchmeat sandwiches and hotdogs, restaurant-prepared burgers, store-bought and restaurant-prepared tacos/burritos, restaurant-prepared pizza with meat, and store-bought white/wheat bread. Meeting the FDA targets for these subgroups achieved the highest projected sodium intake reductions.

Conclusions

Reductions of sodium in widely consumed foods, such as luncheon-meat sandwiches and restaurant-prepared pizza, have the greatest impact on reducing sodium intake by the United States population. These findings could be used by restauranteurs, food manufacturers, policymakers and regulators, and clinical practitioners to inform sodium-reduction efforts.
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来源期刊
Current Developments in Nutrition
Current Developments in Nutrition NUTRITION & DIETETICS-
CiteScore
5.30
自引率
4.20%
发文量
1327
审稿时长
8 weeks
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