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Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press.医学研究所。2010年。《美国减少钠摄入的策略》。华盛顿特区：美国国家科学院出版社。
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Sodium content of lunchtime fast food purchases at major US chains.美国主要连锁餐厅午餐时段购买的快餐中的钠含量。
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美国八家主要快餐店菜单菜品钠含量的十四年趋势

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

作者信息

Rudelt Amanda, French Simone, Harnack Lisa

机构信息

1Division of Epidemiology and Community Health,School of Public Health,University of Minnesota,1300 South 2Street,Minneapolis,MN 55454,USA.

出版信息

Public Health Nutr. 2014 Aug;17(8):1682-8. doi: 10.1017/S136898001300236X. Epub 2013 Sep 10.

DOI:10.1017/S136898001300236X
PMID:24018166
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10282341/
Abstract

OBJECTIVE

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010.

DESIGN

Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant.

SETTING USA SUBJECTS

Lunch/dinner food menu of eight leading US fast-food restaurants.

RESULTS

Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined.

CONCLUSIONS

Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

摘要

目的

研究1997/1998年至2009/2010年间美国八家主要快餐店午餐/晚餐菜单中钠含量的变化。

设计

菜单菜品及营养成分信息取自明尼苏达大学营养协调中心（NCC）食品与营养数据库的存档版本。本研究纳入的快餐店所售午餐/晚餐菜品的营养成分信息在该数据库中每半年更新一次。分析所有餐厅以及各独立餐厅中所有菜单菜品（不含饮料）及特定菜品类别的平均钠含量变化。

地点

美国

研究对象

美国八家主要快餐店的午餐/晚餐食品菜单。

结果

1997/1998年至2009/2010年间，八家餐厅菜单菜品的平均钠含量增加了23.4%。具体食品类别方面，主菜的平均钠含量增加了17.2%，调味品的平均钠含量增加了26.1%。只有配菜的平均钠含量下降了6.6%。在所研究的14年中，没有一家被调查餐厅的午餐/晚餐菜单菜品钠含量出现下降。

结论

研究结果表明，在本研究期间，所调查的主要快餐店午餐/晚餐菜单菜品的钠含量没有显著降低。