郧县城镇居民日常饭菜中食盐含量的调查  

Survey on Salt Content in Daily Meals of Residents in Yunxian County

作　　者：刘佩佩[1] 方正斌[1] 

机构地区：[1]郧县疾病预防控制中心,湖北郧县442500

出　　处：《预防医学情报杂志》2015年第8期649-651,共3页Journal of Preventive Medicine Information

摘　　要：目的通过对郧县城镇居民饭菜中食盐含量的调查,为开展健康教育宣传和慢性病的预防提供科学依据。方法对家庭和餐馆日常早晚餐、荤素菜中的食盐含量进行调查,采用《食品中氯化钠的测定方法》（GB/12457-2008）检测饭菜中食盐的含量。结果炒菜中食盐含量在0.51-2.41 g/100 g,平均为1.11 g/100 g,卤菜为1.10-16.26 g/100 g,平均3.57 g/100 g,早晚餐主食中食盐含量0.30-1.22 g/100 g,平均0.69 g/100 g。结论郧县城关居民日常饭菜中食盐含量偏高,相关部门应加强健康饮食方面的干预,提高人们的健康饮食意识,以降低高盐饮食带来的健康危害。Objective To investigate the salt content in the daily meals of residents in Yunxian county for providing references for implementation of preferable health propaganda and chronic disease prevention.Methods Salt content in meat and vegetable dishes in the morning and evening of the day in the households were sampled and were determined according to Assay Method of Na Cl in Foods（ GB /12457- 2008）.Results The salt content in fried dish was 0. 51- 2. 41 g /100 g,averaged at 1. 11 g /100 g; for pot-stewed meat or fowl the salt content was 1. 10- 16. 26 g /100 g,averaged at 1. 10- 16. 26 g /100 g,averaged at 3. 57 g /100 g. The salt content in the staple food for morning and evening meals was 0. 30- 1. 22 g /100 g,averaged at 0. 69 g /100 g. Conclusion The salt content in the daily meals of residents in Yunxian county is relatively high. Dietary health intervention should be carried out to improve the awareness on health diet and to reduce the harms caused by high salt diet.

关 键 词：饭菜 食盐含量 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]