Trajković-Pavlović Ljiljana, Martinov-Cvejin Mirjana, Novaković Budimka, Bijelović Sanja, Torović Ljilja
Institute of Public Health of Vojvodina, Novi Sad, Serbia.
Srp Arh Celok Lek. 2010 Sep-Oct;138(9-10):619-23. doi: 10.2298/sarh1010619t.
Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food.
The aim of this paper was to determine total sodium chloride (NaCl) in average daily meal (breakfast, snack and dinner) and in each of three meals children receive in kindergarten.
From kindergarten, in the meal time, 88 samples of daily meals (breakfast, snacks and dinner) offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 x 0.05844 x 5 x 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student's t-test was applied to determine statistical differences of NaCl amount among meals.
NaCl content in average daily meal was 5.2 +/- 1.7 g (CV 31.7%), in breakfast 1.5 +/- 0.6 g (CV 37.5%), in dinner 3.5 +/- 1.6 g (CV 46.1%) and in snack 0.3 +/- 0.4 g (CV 163.3%). NaCl content per 100 kcal of breakfast was 0.4 +/- 0.1 g (CV 29.5%), dinner 0.7 +/- 0.2 g (CV 27.8%) and snack 0.13 +/- 0.19 g (CV 145.8%). The difference of NaCl content among meals was statistically significant (p < 0.01).
Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.
调查已证实盐摄入量与收缩压呈正相关，且血压较高的儿童在成年后患高血压的可能性更大。在发达国家，盐的主要来源是加工食品。
本文旨在测定儿童在幼儿园所吃的每日平均膳食（早餐、零食和晚餐）以及三餐中每餐的总氯化钠（NaCl）含量。
在幼儿园用餐时间，采集了88份提供给4至6岁儿童的日常膳食样本（早餐、零食和晚餐）。采用标准化实验室方法测定蛋白质、脂肪、灰分和水分，以计算膳食的能量值。采用以硝酸银（AgNO3）和铬酸钾（K2CrO4）为指示剂的滴定法测定氯离子。NaCl含量的计算公式为：%NaCl = mlAgNO3×0.05844×5×100/受试部分克数。使用描述性统计方法计算每日总膳食、每餐以及每餐100千卡中的NaCl含量。应用学生t检验来确定各餐之间NaCl含量的统计学差异。
每日平均膳食中的NaCl含量为5.2±1.7克（变异系数31.7%），早餐为1.5±0.6克（变异系数37.5%），晚餐为3.5±1.6克（变异系数46.1%），零食为0.3±0.4克（变异系数163.3%）。每100千卡早餐中的NaCl含量为0.4±0.1克（变异系数29.5%），晚餐为0.7±0.2克（变异系数27.8%），零食为0.13±0.19克（变异系数145.8%）。各餐之间NaCl含量的差异具有统计学意义（p<0.01）。
幼儿园儿童通过三餐摄入的NaCl量超过了国际上规定的每日盐摄入量的人群营养目标。NaCl的主要来源是晚餐，这是一顿在当地烹饪的餐食。
