Monro David, Mhurchu Cliona Ni, Jiang Yannan, Gorton Delvina, Eyles Helen
Heart Foundation of New Zealand, PO Box 17160, Greenlane, Auckand 1546, New Zealand.
National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Nutrients. 2015 May 27;7(6):4054-67. doi: 10.3390/nu7064054.
Decreasing population sodium intake has been identified as a "best buy" for reducing non-communicable disease. The aim of this study was to explore 10-year changes in the sodium content of New Zealand processed foods. Nutrient data for nine key food groups were collected in supermarkets in 2003 (n = 323) and 2013 (n = 885). Mean (SD) and median (min, max) sodium content were calculated by food group, year and label type (private/branded). Paired t-tests explored changes in sodium content for all products available for sale in both years (matched; n = 182). The mean (SD) sodium content of all foods was 436 (263) mg (100 g)(-1) in 2003 and 433 (304) mg (100 g)(-1) in 2013, with no significant difference in matched products over time (mean (SD) difference, -56 (122) mg (100 g)(-1), 12%; p = 0.22). The largest percentage reductions in sodium (for matched products) were observed for Breakfast Cereals (28%; -123 (125) mg (100 g)(-1)), Canned Spaghetti (15%; -76 (111) mg (100 g)(-1)) and Bread (14%; -68 (69) mg (100 g)(-1)). The reduction in sodium was greater for matched private vs. branded foods (-69 vs. -50 mg (100 g)(-1), both p < 0.001). There has been modest progress with sodium reduction in some New Zealand food categories over the past 10 years. A renewed focus across the whole food supply is needed if New Zealand is to meet its global commitment to reducing population sodium intake.
减少人群钠摄入量已被视为降低非传染性疾病的一项“物超所值”的举措。本研究旨在探究新西兰加工食品钠含量的十年变化情况。2003年（n = 323）和2013年（n = 885）在超市收集了九种主要食物类别的营养数据。按食物类别、年份和标签类型（自有品牌/品牌）计算钠含量的均值（标准差）和中位数（最小值，最大值）。配对t检验探究了这两年均有销售的所有产品（匹配；n = 182）的钠含量变化。2003年所有食物的钠含量均值（标准差）为436（263）毫克（100克）⁻¹，2013年为433（304）毫克（100克）⁻¹，随着时间推移，匹配产品的钠含量无显著差异（均值（标准差）差异为 -56（122）毫克（100克）⁻¹，12%；p = 0.22）。（匹配产品）钠含量降幅最大的是早餐谷物（28%；-123（125）毫克（100克）⁻¹）、罐装意大利面（15%；-76（111）毫克（100克）⁻¹）和面包（14%；-68（69）毫克（100克）⁻¹）。自有品牌匹配食品的钠含量降幅大于品牌匹配食品（分别为 -69和 -50毫克（100克）⁻¹，p均<0.001）。在过去十年中，新西兰部分食品类别在钠含量降低方面取得了一定进展。如果新西兰要履行其在全球范围内减少人群钠摄入量的承诺，就需要重新关注整个食品供应链。
Zotero 插件