减盐干预对山东省餐饮单位菜品钠含量影响的研究  

Salt-reducing intervention on the content of sodium of dishes in catering units,Shandong

作　　者：任杰[1] 徐春晓[1] 葛增 刘丹茹[1] 董静[1] 郭晓雷[1] REN Jie;XU Chun-xiao;GE Zeng;LIU Dan-ru;DONG Jing;GUO Xiao-lei(Department of Non-Communicable Disease Prevention,Shandong Provincial Center for Disease Control and Prevention,Jinan,Shandong 250014,China)

机构地区：[1]山东省疾病预防控制中心慢病所,山东济南250014 [2]卫健策略(美国)济南代表处心血管健康项目

出　　处：《现代预防医学》2024年第10期1775-1779,共5页Modern Preventive Medicine

基　　金：山东省医药卫生科技计划(202112050706)。

摘　　要：目的研究减盐干预模式对山东省餐饮单位菜品含钠量及人均每餐食盐用量的影响。方法采用随机抽样和方便抽样结合的办法在全省10个项目点抽取60个餐饮单位(中型饭店、事业单位食堂和企业单位食堂各20个),将每种类型的餐饮单位随机分为干预组和对照组,干预组实施一次减盐知识培训、推出低盐菜品及点餐等两个减盐服务、开展三项减盐监测、开展四项减盐宣传等减盐干预,对照组不主动施加任何干预措施。选择就餐者食用次数较多的菜品共547份,采用国家标准GB/T5009.91-2003《食品中钠、钾的测定方法》测定菜品钠含量。结果经过六个月的减盐干预,干预组餐饮单位菜品钠含量由干预前的436 mg/100 g降至369 mg/100 g(Z=-3.88,P<0.001),降幅为15.4%,对照组下降仅4.3%,其中干预组中型饭店菜品钠含量降幅最大为30.9%,干预组餐饮单位人均每餐食盐用量由6.49下降至6.03克(Z=-3.12,P<0.05)。结论减盐干预能降低菜品钠含量及人均每餐食盐使用量,在中型饭店开展的效果要优于食堂,倡导餐饮单位实施减盐干预,应采用信息化手段对餐饮单位食盐使用量、用餐人次数及低盐菜品销售比例等指标进行长期监测。Objective To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong.Methods A stratified,random sampling method was used to recruit a representative sample of catering units,and finally 60 catering units were selected and divided into the intervention group and control group.The content of sodium was determined according to the national detection standard(GB/T 5009.91-2003).Results After six months of intervention,the content of sodium of dishes in the intervention group’s catering units decreased from 436 mg/100 g 369 mg/100 g(Z=-3.88,P<0.001),with a decrease of 15.4%,while the control group only decreased by 4.3%.The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams(Z=-3.12,P<0.05).Conclusion The salt-reducing intervention can reduce the content of salt of the dishes,and the monitoring of indicators,such as salt consumption,number of diners and sales ratio of low salt dishes in catering units,should be complied.

关 键 词：钠 减盐干预 餐饮单位 菜品 

分 类 号：R154[医药卫生—营养与食品卫生学]