Kanzler Sonja, Hartmann Christina, Gruber Anita, Lammer Guido, Wagner Karl-Heinz
Department of Nutritional Sciences,'Emerging Field Oxidative Stress and DNA Stability',University of Vienna,Althanstraße 14,1090 Vienna,Austria.
Public Health Nutr. 2014 Nov;17(11):2459-66. doi: 10.1017/S1368980014000731. Epub 2014 May 8.
To assess the salt content of continental European convenience and ready meals.
A multistage study in which, after laboratory analysis of the products' salt contents (n 32), new salt-reduced meals were developed through food reformulation. Additionally, a comprehensive survey of convenience meals from the Austrian market (n 572) was conducted to evaluate the salt contents of a wider product range.
Six continental European countries participated.
No subjects enrolled.
The salt contents of continental European convenience and ready meals mostly exceeded 1·8 g/100 g, which is 30 % of the targeted daily intake level; some contained even more than the recommended daily intake of 6 g. The highest salt contents were found in pizzas and pasta dishes, the lowest ones in sweet meals. Large variations in salt levels were found not only between and within meal type categories, but also between similar meals from different producers. In addition, our approach to develop new salt-reduced meals showed that a stepwise reduction of the ready meals' salt contents is possible without compromising the sensory quality.
To address the problem of hypertension and increased risk for CVD through high salt intake, a reduction of the salt levels in continental European convenience and ready meals is urgently needed, since they are providing a major part of the daily salt intake. Successful national-wide salt reduction strategies in the UK or Finland have already demonstrated the public health impact of this setting.
评估欧洲大陆方便食品和即食食品的盐含量。
一项多阶段研究，在对产品盐含量进行实验室分析（n = 32）后，通过食品配方调整开发新的低盐餐食。此外，对奥地利市场上的方便食品进行了全面调查（n = 572），以评估更广泛产品系列的盐含量。
六个欧洲大陆国家参与。
未招募受试者。
欧洲大陆方便食品和即食食品的盐含量大多超过1.8克/100克，这是每日目标摄入量的30%；有些甚至超过了每日推荐摄入量6克。披萨和面食的盐含量最高，甜食的盐含量最低。盐含量不仅在餐食类型之间和内部存在很大差异，而且不同生产商的类似餐食之间也存在差异。此外，我们开发新的低盐餐食的方法表明，在即食食品的盐含量逐步降低的同时不影响感官质量是可行的。
为解决因高盐摄入导致的高血压和心血管疾病风险增加的问题，迫切需要降低欧洲大陆方便食品和即食食品的盐含量，因为它们提供了每日盐摄入量的很大一部分。英国或芬兰成功的全国性减盐策略已经证明了这一领域对公众健康的影响。
