Chang Yunryong, Park Min-Seon, Chung So-Yeon, Lee Sun Young, Kwon Hyuk Tae, Lee Jung-Un
Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea.
Korean J Fam Med. 2012 Mar;33(2):94-104. doi: 10.4082/kjfm.2012.33.2.94. Epub 2012 Mar 30.
Reducing salt intake is known to be an important factor for lowering blood pressure and preventing cardiovascular disease. Estimating amount of salt intake is a necessary step towards salt intake reduction. Self-reported saltiness of diet is a method most easily used to measure a patient's salt intake. The purpose of this study was to examine the value of self-reported saltiness of diet in measuring salt intake.
We used data from 681 participants who visited a health center at a university hospital between August 2003 and November 2005. A self-administered questionnaire was used to collect information on self-reported saltiness of diet, other dietary habits and lifestyle factors. Salt intake was estimated on the basis of 24-hour dietary recall with a computer-aided nutritional analysis program (CAN-Pro 2.0, Korean Nutrition Society).
There was no statistically significant difference between the mean salt intake of the self-reported salty diet group (13.7 ± 4.8 g/d) and the self-reported unsalty diet group (13.3 ± 4.4 g/d). If we assume calculated salt intake as the gold standard, the sensitivity and specificity of self-reported saltiness were 39.5% and 63.6%, respectively. Salt intake was increased with higher calorie intake, frequency of eating breakfast (≥5 times/wk) and being satiated with usual diet in men, but it was increased only with higher calorie intake in women. Regardless of actual salt intake, the group satiated with a usual diet tended to be in the group of self-reported salty diet.
Self-reported saltiness of diet was not associated with actual salt intake. Further studies will be needed on the simpler and more objective tools to estimate salt intake.
减少盐摄入量是降低血压和预防心血管疾病的重要因素。估计盐摄入量是减少盐摄入的必要步骤。自我报告的饮食咸度是最容易用于测量患者盐摄入量的方法。本研究的目的是检验自我报告的饮食咸度在测量盐摄入量方面的价值。
我们使用了2003年8月至2005年11月期间到大学医院健康中心就诊的681名参与者的数据。通过一份自填式问卷收集有关自我报告的饮食咸度、其他饮食习惯和生活方式因素的信息。根据24小时饮食回顾，使用计算机辅助营养分析程序（CAN-Pro 2.0，韩国营养学会）估计盐摄入量。
自我报告为高盐饮食组的平均盐摄入量（13.7±4.8克/天）与自我报告为低盐饮食组的平均盐摄入量（13.3±4.4克/天）之间无统计学显著差异。如果将计算得出的盐摄入量视为金标准，自我报告的饮食咸度的敏感性和特异性分别为39.5%和63.6%。男性的盐摄入量随着热量摄入增加、早餐进食频率（≥5次/周）增加以及正常饮食有饱腹感而增加，但女性仅随着热量摄入增加而增加。无论实际盐摄入量如何，正常饮食有饱腹感的人群往往属于自我报告为高盐饮食的组。
自我报告的饮食咸度与实际盐摄入量无关。需要进一步研究更简单、更客观的盐摄入量估计工具。
