文章摘要
赵南,茜梁,宝婧,何平平,李立明,吕筠.北京市部分餐馆就餐者膳食钠摄入水平的调查[J].中华流行病学杂志,2014,35(4):393-396
北京市部分餐馆就餐者膳食钠摄入水平的调查
survey on the sodium content of customers'ordeHngs at three restaurants in Beijing
收稿日期:2013-12-02  出版日期:2015-04-27
DOI:10.3760/cma.j.issn.0254-6450.2014.04.011
中文关键词: 膳食钠;在外就餐;点餐行为
英文关键词: Dietary sodium;Eating-away-from-home;Restaurant ordering behavior
基金项目:卫生部公益性行业科研专项(201002007)
作者单位E-mail
赵南 北京大学公共卫生学院流行病与卫生统计学系, 100191  
茜梁 北京大学公共卫生学院流行病与卫生统计学系, 100191  
宝婧 北京大学公共卫生学院流行病与卫生统计学系, 100191  
何平平 北京大学公共卫生学院流行病与卫生统计学系, 100191  
李立明 北京大学公共卫生学院流行病与卫生统计学系, 100191  
吕筠 北京大学公共卫生学院流行病与卫生统计学系, 100191 lvjun@bjmu.edu.cn 
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中文摘要:
      目的 分析北京市3家餐馆供应菜品的钠含量及就餐者人均点餐钠含量情况。方法 选取北京市某商业区内经营温州菜、鲁菜和云南菜的3家中餐馆,收集餐馆供应全部菜品的主、配料重量,计算每道菜品所含钠量值。收集3家餐馆一段时期内的顾客点餐流水单,计算人均点餐钠含量及超标情况。结果 3家餐馆供应的不同类型菜品中,热菜(1728.6mg;P25,P75:1198.7,2482.8)和汤羹类(2101.5mg;P25,P75:1467.8,2291.2)菜品的钠含量最高,其次为凉菜(790.7mg;P25,P75:128.1,1472.9)和主食(802.9mg;P25,P75:5:115.1,1563.2),饮品(17.0mg;P25,P75:2.0,19.5)钠含量最低(P<0.05)。在菜类菜品中,荤菜类(1796.3mg;P25,P75:1303.9,2670.3)的钠含量高于素菜类(1105.5mg;P25,P75:423.6,1628.6)(P<0.001)。在3家餐馆就餐的人员每桌次人均点餐钠含量为午餐2325.6mg;P25,P75:1700.7,3213.8)和晚餐2542.5mg;P25,P75:1857.5,3498.1)。参照午餐960mg和晚餐720mg的推荐钠摄人量标准,97.5%桌次的人均点餐钠量超过推荐的钠摄人量标准,76.5%的桌次达到推荐标准的2倍以上。结论 调查的3家餐馆供应各类菜品中以汤羹类和热菜的钠含量较高,就餐人员点餐的钠含量显著高于《中国居民膳食指南》推荐的摄人标准。
英文摘要:
      Objective To survey the mean sodium content of menu offering and CUStomers' orderings on sodium when eating out.Methods AU weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou,Shandong,and Ynnnan cuisines,in Beiiing,were collected and their sodium values were estimated based on data from the Chinese Food Composition.A1l records from customers'orders were collected in a certain period of time from year 201 1 to 2013.The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit mat applicable to most native Chinese.were estimated.Results Of all the menu offerings,hot dishes(1 728.6 mg;P25,P75:l 198.7,2 482.8)and soup dishes(2 101.5 mg;P25,P75:l 467.8,2 29 1.2)had the highest sodium contents,followed by cold dressed dishes(790.7 mg;P25,P75:128.1,1 472.9)staple foods(802.9 mg;P25,P75:115.1,l 563.2)while the beverages having thelowest sodium contents(17.0 mg;P25,P75:2.0,19.5)(P<0.05).Meat dishes(1796.3 mg;P25,P75:1 303.9,2 670.3)contained more sodium than vegetable dishes(1 105.5 mg;P25,P75:423.6,1 628.6)(P25,P75:1 700.7,3 213.8)for lunch and 2 542.5 mg(P25,P75:1 857.5,3 498.1)for dinner.Current dietary guideline recommended for Chinese adults was:in general.the amount of consumption should not exceed2 400 mg of sodium per day.Based on the recommended optimal daily calories intake ratio as 3:4:3 for breakfast,lunch,and dinner,we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner.Our data indicated that 97.5%of the ordered meals appeared mthat they were over the recommended sodium limit and 76.5%of the tables showed two times more than the limit of recommendation.Conclusion Soup and hot dishes provided at these three restaurants contained more sodium contents.People ordered dishes at restaurants would contain more sodium than the recommended Chinese daily sodium intake.
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