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Consumption and Sources of Dietary Salt in Family Members in Beijing
Zhao, Fang1; Zhang, Puhong1,2; Zhang, Lu3; Niu, Wenyi4; Gao, Jianmei5; Lu, Lixin6; Liu, Caixia5; Gao, Xian6
刊名NUTRIENTS
2015-04-01
DOI10.3390/nu7042719
7期:4页:2719-2730
收录类别SCI
文章类型Article
WOS标题词Science & Technology
类目[WOS]Nutrition & Dietetics
资助者Danone Institute China Diet Nutrition Research and Communication Grant ; Danone Institute China Diet Nutrition Research and Communication Grant
研究领域[WOS]Nutrition & Dietetics
关键词[WOS]SODIUM-INTAKE ; UNITED-KINGDOM ; CHINA ; INTERMAP ; ADOLESCENTS ; SUBSTITUTE ; POTASSIUM ; STATES ; JAPAN ; WOMEN
英文摘要

In China, few people are aware of the amount and source of their salt intake. We conducted a survey to investigate the consumption and sources of dietary salt using the "one-week salt estimation method" by weighing cooking salt and major salt-containing food, and estimating salt intake during dining out based on established evidence. Nine hundred and three families (1981 adults and 971 children) with students in eight primary or junior high schools in urban and suburban Beijing were recruited. On average, the daily dietary salt intake of family members in Beijing was 11.0 (standard deviation: 6.2) g for children and adolescents (under 18 years old), 15.2 (9.1) g for adults (18 to 59 years old), and 10.2 (4.8) g for senior citizens (60 years old and over), respectively. Overall, 60.5% of dietary salt was consumed at home, and 39.5% consumed outside the home. Approximately 90% of the salt intake came from cooking (household cooking and cafeteria or restaurant cooking), while less than 10% came from processed food. In conclusion, the dietary salt intake in Beijing families far surpassed the recommended amounts by World Health Organization, with both household cooking and dining-out as main sources of salt consumption. More targeted interventions, especially education about major sources of salt and corresponding methods for salt reduction should be taken to reduce the risks associated with a high salt diet.

语种英语
所属项目编号DIC2010-09
资助者Danone Institute China Diet Nutrition Research and Communication Grant ; Danone Institute China Diet Nutrition Research and Communication Grant
WOS记录号WOS:000353709800038
引用统计
被引频次:4[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/54878
专题北京大学公共卫生学院
作者单位1.Huairou Ctr Dis Control & Prevent, Beijing 101400, Peoples R China
2.Xicheng Ctr Dis Control & Prevent, Beijing 100011, Peoples R China
3.Peking Univ, George Inst Global Hlth, Hlth Sci Ctr, Beijing 100088, Peoples R China
4.Chinese Ctr Dis Control & Prevent, Beijing 102206, Peoples R China
5.Chinese Acad Med Sci, Inst Med Informat, Ctr Hlth Policy & Management, Beijing 100020, Peoples R China
6.Peking Univ, Sch Publ Hlth, Dept Social Med & Hlth Educ, Beijing 100191, Peoples R China
推荐引用方式
GB/T 7714
Zhao, Fang,Zhang, Puhong,Zhang, Lu,et al. Consumption and Sources of Dietary Salt in Family Members in Beijing[J]. NUTRIENTS,2015,7(4):2719-2730.
APA Zhao, Fang.,Zhang, Puhong.,Zhang, Lu.,Niu, Wenyi.,Gao, Jianmei.,...&Gao, Xian.(2015).Consumption and Sources of Dietary Salt in Family Members in Beijing.NUTRIENTS,7(4),2719-2730.
MLA Zhao, Fang,et al."Consumption and Sources of Dietary Salt in Family Members in Beijing".NUTRIENTS 7.4(2015):2719-2730.
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