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  • 标题:The Salt Content of Lunch Meals Eaten at Danish Worksites
  • 本地全文:下载
  • 作者:Anne D. Lassen ; Ellen Trolle ; Anette Bysted
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2018
  • 卷号:10
  • 期号:10
  • 页码:1367-1376
  • DOI:10.3390/nu10101367
  • 出版社:MDPI Publishing
  • 摘要:Monitoring levels of sodium (salt) in meals consumed out-of-home is needed to support effective implementation of salt-reduction strategies. The objective of the study was to examine lunch salt intake at 15 worksite canteens and to compare with results from a comparable study conducted 10 years before. A duplicate-portion-technique with subsequent chemical analysis was used to quantify 240 customers’ lunch salt intake. Estimated mean salt intake was 2.6 g/meal (95% Cl: 2.2 to 3.0 g/meal) and 0.78 g/100 g (95% Cl: 0.69 to 0.88 g/100 g). Salt intake measured both as g per meal and per 100 g was found to be significantly higher for male compared with female participants ( 0.10 g/100 g, 95% Cl: 0.02 to 0.17 g/100 g, p = 0.011). Compared with the study conducted 10 years before, there was a significantly lower estimated salt intake of 0.5 g/meal (95% CI: −0.8 to −0.2 g/meal, p = 0.001), suggesting a possible reduction in canteen lunch salt intake during a 10-year period. Still, 40% of the meals exceeded the Nordic Keyhole label requirements of maximum 0.8 g salt per 100 g for ready meals. A further reduction of salt intake is warranted to comply with salt reduction targets.
  • 关键词:sodium; worksite canteen meals; salt reduction strategies; food and nutritional environment sodium ; worksite canteen meals ; salt reduction strategies ; food and nutritional environment
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