Patel Sheena M, Gunn Janelle P, Tong Xin, Cogswell Mary E
Oak Ridge Institute for Science and Education, Oak Ridge, Tennessee; Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia.
Division for Heart Disease and Stroke Prevention, CDC, Atlanta, Georgia.
Am J Prev Med. 2014 May;46(5):516-24. doi: 10.1016/j.amepre.2013.12.012.
Current recommendations target sodium reduction in the food supply and intake; however, information is limited on consumer readiness for these actions.
Prevalence and determinants of consumer agreement for government restriction of manufacturers and restaurants putting excess salt in food and support for policies limiting sodium content of quick service restaurant (QSR) foods were examined.
Data were analyzed from 9,579 adults aged ≥18 years who responded to consumer readiness for sodium reduction questions in the 2010 ConsumerStyles survey. Responses were collapsed into three categories. Consumer agreement was determined and logistic regression was used to estimate ORs. Analyses were conducted in 2012.
The majority of consumers agree that it is a good idea for government to restrict food manufacturers (55.9%) from putting excess salt in foods. About half agreed that it is a good idea for government to restrict restaurants from putting excess salt in foods and 81.5% supported sodium reduction policies in QSRs. Odds of agreement/support were higher for non-Hispanic blacks compared with non-Hispanic whites, and those with incomes <$40,000 compared with ≥$60,000. Those reporting "neutral" or "yes" to wanting to eat a diet low in sodium were more likely to agree/support government action compared to those answering "no."
Nearly half of consumers agree with government actions to reduce sodium in manufactured and restaurant foods, with even greater support for QSRs. These findings could inform industry and public health partners about consumer preferences to lower the sodium content of the food supply.
当前的建议旨在减少食品供应和摄入量中的钠含量；然而，关于消费者对这些行动的准备情况的信息有限。
研究消费者对政府限制食品制造商和餐馆在食品中添加过量盐分以及支持限制快餐店（QSR）食品钠含量政策的同意率及决定因素。
对9579名年龄≥18岁的成年人的数据进行分析，这些人在2010年消费者生活方式调查中回答了关于钠减少准备情况的问题。回答被归纳为三类。确定消费者的同意情况，并使用逻辑回归来估计比值比（OR）。分析于2012年进行。
大多数消费者认为政府限制食品制造商（55.9%）在食品中添加过量盐分是个好主意。约一半的人认为政府限制餐馆在食品中添加过量盐分是个好主意，81.5%的人支持快餐店的钠减少政策。与非西班牙裔白人相比，非西班牙裔黑人同意/支持的几率更高；与收入≥60000美元的人相比，收入＜40000美元的人同意/支持的几率更高。与回答“否”的人相比，那些表示想吃低钠饮食“中立”或“是”的人更有可能同意/支持政府行动。
近一半的消费者同意政府采取行动减少加工食品和餐馆食品中的钠含量，对快餐店的支持率更高。这些发现可以为食品行业和公共卫生合作伙伴提供有关消费者降低食品供应中钠含量偏好的信息。
