Epidemiology and Surveillance Branch, Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA30341, USA.
Am J Public Health. 2013 Sep;103(9):e21-30. doi: 10.2105/AJPH.2013.301442. Epub 2013 Jul 18.
We reviewed methods of studies assessing restaurant foods' sodium content and nutrition databases. We systematically searched the 1964-2012 literature and manually examined references in selected articles and studies. Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-of-purchase nutrition information or restaurants' Web sites (n = 8), and menu analysis with a nutrient database (n = 3). There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among restaurant foods. Combining information from different sources and methods may help inform a comprehensive system to monitor sodium content reduction efforts in the US food supply and to develop future strategies.
我们回顾了评估餐馆食品钠含量和营养数据库的研究方法。我们系统地检索了 1964 年至 2012 年的文献，并在选定的文章和研究中手动查阅了参考文献。在我们找到的 499 篇文章中，有 26 篇（5.2%）符合纳入标准并进行了摘要。其中 5 项研究是在全国范围内进行的。钠含量测定方法包括实验室分析（n=15）、购买点营养信息或餐馆网站（n=8）以及使用营养数据库进行菜单分析（n=3）。目前还没有一个全面的数据系统能够提供监测餐馆食品中钠和其他营养素变化所需的所有信息。结合来自不同来源和方法的信息，可能有助于建立一个全面的系统来监测美国食品供应中钠含量的减少情况，并制定未来的策略。
