Lu Zilong, Zhang Xiaofei, Li Jianhong, Zhang Jiyu, Zhao Wenhua, Ma Jixiang, Guo Xiaolei, Yan Liuxia, Chu Jie, Xu Aiqiang
Department of Noncommunicable Disease Control and Prevention, Shandong Center for Disease Control and Prevention, Jinan 250014, China.
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Zhonghua Yu Fang Yi Xue Za Zhi. 2014 Jan;48(1):7-11.
To describe dietary sodium intakes and resources among residents in Shandong province.
A total of 2184 subjects were selected by multi-stage stratified cluster random sampling method from 18-69 years old people in Shandong province in June, 2011. A total of 2140 subjects completed the study, the completion rate was 98.0%. Three-day (24-hour per day) dietary recalls and weighting methods were conducted to collect information about all the foods and condiments consumed by the subjects. Individual dietary sodium intake was calculated, the differences of dietary sodium intake among subjects with different characteristics were analyzed, and the proportions of different dietary sodium resources were also analyzed.
The amount of individual dietary sodium intake was 5745.0 (95%CI:5427.6-6062.5) mg/d in Shandong; 6147.4 (95%CI: 5823.8-6471.0) mg/d for male residents, 5339.3 (95%CI:5005.8-5672.8) mg/d for female residents. There was a significant difference between males and females (F = 75.22, P < 0.01). The amount of individual dietary sodium intake was 5910.1 (95%CI:5449.3-6370.8) mg/d, 5341.6 (95%CI:5007.0-5676.1) mg/d for rural residents and urban residents respectively, and there was also a significant difference (F = 5.53, P < 0.05). The amount of condiment sodium intake was 4640.3 (95%CI:4360.2-4920.4) mg/d, which was the largest contributor to sodium intake, accounting for 80.8% (95%CI:79.9%-81.6%) of total intake. Sodium intake from cereals was 650.7 (95%CI: 590.5-711.0) mg/d, accounting for 11.3% (95%CI:10.3%-12.3%) of total intake. Sodium intake from eggs was 118.9 (95%CI:95.2-142.6) mg/d, accounting for 2.1% (95%CI:1.6%-2.6%) of total intake. The amount of manufactured food sodium intake was 582.1(95%CI: 497.8-666.4) mg/d, accounting for 10.1% (95%CI:8.9%-11.4%) of total intake.
Sodium intakes remain high among residents of Shandong province, and sodium from condiments was the largest source of dietary sodium intake, sodium of manufactured food only accounting for small part.
描述山东省居民的膳食钠摄入量及来源。
2011年6月采用多阶段分层整群随机抽样方法，从山东省18 - 69岁人群中选取2184名受试者。共有2140名受试者完成研究，完成率为98.0%。采用连续三天（每天24小时）膳食回顾法及称重法收集受试者摄入的所有食物和调味品信息。计算个体膳食钠摄入量，分析不同特征受试者膳食钠摄入量的差异，并分析不同膳食钠来源的比例。
山东省居民个体膳食钠摄入量为5745.0（95%CI：5427.6 - 6062.5）mg/d；男性居民为6147.4（95%CI：5823.8 - 6471.0）mg/d，女性居民为5339.3（95%CI：5005.8 - 5672.8）mg/d。男女之间差异有统计学意义（F = 75.22，P < 0.01）。农村居民和城镇居民个体膳食钠摄入量分别为5910.1（95%CI：5449.3 - 6370.8）mg/d、5341.6（95%CI：5007.0 - 5676.1）mg/d，差异也有统计学意义（F = 5.53，P < 0.05）。调味品钠摄入量为4640.3（95%CI：4360.2 - 4920.4）mg/d，是钠摄入的最大贡献者，占总摄入量的80.8%（95%CI：79.9% - 81.6%）。谷类食物钠摄入量为650.7（95%CI：590.5 - 711.0）mg/d，占总摄入量的11.3%（95%CI：10.3% - 12.3%）。蛋类食物钠摄入量为118.9（95%CI：95.2 - 142.
