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学科主题: 公共卫生
题名:
Consumption and Sources of Dietary Salt in Family Members in Beijing
作者: Zhao, Fang1; Zhang, Puhong1,2; Zhang, Lu3; Niu, Wenyi4; Gao, Jianmei5; Lu, Lixin6; Liu, Caixia5; Gao, Xian6
刊名: NUTRIENTS
发表日期: 2015-04-01
DOI: 10.3390/nu7042719
卷: 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
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
项目资助者: Danone Institute China Diet Nutrition Research and Communication Grant
WOS记录号: WOS:000353709800038
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.bjmu.edu.cn/handle/400002259/54878
Appears in Collections:北京大学公共卫生学院_期刊论文

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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

Recommended Citation:
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.
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