Mattes R D, Donnelly D
Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104.
J Am Coll Nutr. 1991 Aug;10(4):383-93. doi: 10.1080/07315724.1991.10718167.
Information on the relative contributions of all dietary sodium (Na) sources is needed to assess the potential efficacy of manipulating the component parts in efforts to implement current recommendations to reduce Na intake in the population. The present study quantified the contributions of inherently food-borne, processing-added, table, cooking, and water sources in 62 adults who were regular users of discretionary salt to allow such an assessment. Seven-day dietary records, potable water collections, and preweighted salt shakers were used to estimate Na intake. Na added during processing contributed 77% of total intake, 11.6% was derived from Na inherent to food, and water was a trivial source. The observed table (6.2%) and cooking (5.1%) values may overestimate the contribution of these sources in the general population due to sample characteristics, yet they were still markedly lower than previously reported values. These findings, coupled with similar observations from other studies, indicate that reduction of discretionary salt will contribute little to moderation of total Na intake in the population.
为评估控制各组成部分对落实当前减少人群钠摄入量建议的潜在效果，需要了解所有膳食钠（Na）来源的相对贡献。本研究对62名经常随意使用盐的成年人中天然食物来源、加工添加、餐桌添加、烹饪添加和水源中钠的贡献进行了量化，以便进行此类评估。采用7天饮食记录、饮用水采集和预先称重的盐罐来估算钠摄入量。加工过程中添加的钠占总摄入量的77%，11.6%来自食物中的天然钠，而水是微不足道的来源。由于样本特征，观察到的餐桌添加（6.2%）和烹饪添加（5.1%）的值可能高估了这些来源在一般人群中的贡献，但仍明显低于先前报告的值。这些发现，再加上其他研究的类似观察结果，表明减少随意使用的盐对人群总钠摄入量的适度减少贡献不大。
