Salt reduction environment and use of sodium-containing condiments in restaurants in 6 provinces in China
LI Li1, DU Wen-wen1, ZHANG Ji-guo1, LI Yuan2, WANG Hui-jun1
1. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China; 2. The George Institute for Global Health at Peking University Health Science Center, Beijing 100088, China
Abstract：Objective To explore the current status of salt reduction environment and use of sodium-containing condiments in restaurants of 6 provinces in China. Methods One hundred and ninety-two large-, medium-and small-sized Chinese restaurants were selected in 6 provinces, and on-the-spot inquiry and investigation was used to collect the relevant information. Results Among the 192 restaurants surveyed, 191 underwent a complete investigation. 83 (43.5%) restaurants offered not only on-site but also takeout services. The proportion of on-site and takeout orders with less salt in the restaurants was lower. 71 (37.2%) restaurants provided nutrition propaganda materials for customers. Waiters in 32.5% of the restaurants (62/191) would often ask customers if they needed less salt when they ordered food. Only 15.7% of the restaurant (30/191) had less salt option in menus. The median consumption of common salt and soy in the restaurants in 6 provinces was 5.8 g per serving per person and 4.4 g per serving per person, respectively, without regional differences (both P>0.05). The consumption of soy, sauce, monosodium glutamate and chicken essence per serving per person in the restaurants in 6 provinces was different, showing regional differences (all P<0.05). Conclusions The consumption of sodium-containing condiments in the restaurants in 6 provinces was higher than the recommended level; and hence, itis necessary to adopt the targeted comprehensive salt reduction measures.
基金资助:英国国立健康研究院资助中英减盐行动项目Action on Salt China (16/136/77)
通讯作者:
王惠君,E-mail:wanghj@ninh.chinacdc.cn。
作者简介: 李丽(1974-),女,硕士,副主任医师,研究方向:公共营养与政策标准,传染病防控。
引用本文:
李丽, 杜文雯, 张继国, 李园, 王惠君. 中国6省餐馆减盐环境及含钠调味品使用情况调查[J]. 实用预防医学, 2020, 27(6): 663-666.
LI Li, DU Wen-wen, ZHANG Ji-guo, LI Yuan, WANG Hui-jun. Salt reduction environment and use of sodium-containing condiments in restaurants in 6 provinces in China. , 2020, 27(6): 663-666.
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2020, Vol. 27 
