Smart Foods Centre and School of Health Sciences, Faculty of Health & Behavioural Sciences, University of Wollongong, New South Wales.
Aust N Z J Public Health. 2010 Aug;34(4):356-63. doi: 10.1111/j.1753-6405.2010.00566.x.
Strategies that aim to facilitate reduction of the salt content of foods in Australia are hampered by sparse and outdated data on habitual salt intakes. This study assessed habitual sodium intake through urinary excretion analyses, and identified food sources of dietary sodium, as well as knowledge and practices related to salt use in healthy women.
Cross-sectional, convenient sample of 76 women aged 20 to 55 years, Wollongong, NSW. Data included a 24 hour urine sample, three-day food diary and a self-administered questionnaire.
Mean Na excretion equated to a NaCl (salt) intake of 6.41 (SD=2.61) g/day; 43% had values <6 g/day. Food groups contributing to dietary sodium were: bread and cereals (27%); dressings/sauces (20%); meat/egg-based dishes (18%); snacks/desserts/extras (11%); and milk and dairy products (11%). Approximately half the sample reported using salt in cooking or at the table. Dietary practices reflected a high awareness of salt-related health issues and a good knowledge of food sources of sodium.
These findings from a sample of healthy women in the Illawarra indicate that dietary sodium intakes are lower in this group than previously reported in Australia. However, personal food choices and high levels of awareness of the salt reduction messages are not enough to achieve more stringent dietary targets of <4 g salt per day.
Urinary Na excretion data are required from a larger nationally representative sample to confirm habitual salt intakes. The bread and cereals food group are an obvious target for sodium reduction strategies in manufactured foods.
旨在促进澳大利亚食品中盐含量降低的策略受到习惯性盐摄入量数据稀疏且过时的阻碍。本研究通过尿液排泄分析评估习惯性钠摄入量，并确定膳食钠的食物来源，以及健康女性中与盐使用相关的知识和做法。
在新南威尔士州卧龙岗，对 76 名年龄在 20 至 55 岁之间的女性进行了横断面、方便抽样调查。数据包括 24 小时尿液样本、三天的饮食日记和自我管理的问卷。
平均 Na 排泄相当于 NaCl（盐）摄入量为 6.41（SD=2.61）g/天；43%的人摄入量<6g/天。导致膳食钠的食物组是：面包和谷物（27%）；调味料/酱汁（20%）；肉/蛋基菜肴（18%）；零食/甜点/额外食品（11%）；以及牛奶和乳制品（11%）。大约一半的样本报告在烹饪或餐桌上使用盐。饮食实践反映了对与盐相关的健康问题的高度认识和对钠的食物来源的良好了解。
这些来自伊拉瓦拉健康女性的样本的结果表明，与以前在澳大利亚报道的相比，该组的膳食钠摄入量较低。然而，个人的食物选择和对盐减少信息的高度认识不足以实现更严格的<4g 盐/天的饮食目标。
需要从更大的全国代表性样本中获得尿 Na 排泄数据，以确认习惯性盐摄入量。面包和谷物食品组是减少加工食品中钠的策略的一个明显目标。
