National Institute for Public Health and the Environment (RIVM), 3720 BA Bilthoven, The Netherlands.
Nutrients. 2017 Jul 22;9(7):791. doi: 10.3390/nu9070791.
High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period (2011-2016) and differences in estimated salt intake over a 10-year period (2006-2015).
To assess the salt contents of foods; we obtained recent data from chemical analyses and from food labels. Salt content of these foods in 2016 was compared to salt contents in the 2011 version Dutch Food Composition Database (NEVO, version 2011), and statistically tested with General Linear Models. To estimate the daily dietary salt intake in 2006, 2010, and 2015, men and women aged 19 to 70 years were recruited through random population sampling in Doetinchem, a small town located in a rural area in the eastern part of the Netherlands. The characteristics of the study population were in 2006: = 317, mean age 49 years, 43% men, in 2010: = 342, mean age 46 years, 45% men, and in 2015: = 289, mean age 46 years, 47% men. Sodium and potassium excretion was measured in a single 24-h urine sample. All estimates were converted to a common metric: salt intake in grams per day by multiplication of sodium with a factor of 2.54.
In 2016 compared to 2011, the salt content in certain types of bread was on average 19 percent lower and certain types of sauce, soup, canned vegetables and legumes, and crisps had a 12 to 26 percent lower salt content. Salt content in other types of foods had not changed significantly. Between 2006, 2010 and 2015 the estimated salt intake among adults in Doetinchem remained unchanged. In 2015, the median estimated salt intake was 9.7 g per day for men and 7.4 g per day for women. As in 2006 and 2010, the estimated salt intake in 2015 exceeded the recommended maximum intake of 6 g per day set by the Dutch Health Council.
In the Netherlands, the salt content of bread, certain sauces, soups, potato crisps, and processed legumes and vegetables have been reduced over the period 2011-2016. However, median salt intake in 2006 and 2015 remained well above the recommended intake of 6 g.
高盐饮食会导致血压升高，从而增加患慢性病的风险。食品配方的改变（或食品产品的改进）可能会降低盐的膳食摄入量。本研究描述了在五年期间（2011-2016 年）荷兰市场食品中盐含量的变化，以及在十年期间（2006-2015 年）估计盐摄入量的差异。
为了评估食品中的盐含量，我们从化学分析和食品标签中获取了最新数据。2016 年这些食品的盐含量与 2011 年荷兰食品成分数据库（NEVO，版本 2011）中的盐含量进行了比较，并通过广义线性模型进行了统计检验。为了估计 2006 年、2010 年和 2015 年的每日膳食盐摄入量，在荷兰东部农村地区的小城市多廷赫姆通过随机人群抽样招募了 19 至 70 岁的男性和女性。研究人群的特征如下：2006 年 = 317，平均年龄 49 岁，43%为男性；2010 年 = 342，平均年龄 46 岁，45%为男性；2015 年 = 289，平均年龄 46 岁，47%为男性。通过单次 24 小时尿液样本测量钠和钾的排泄量。所有估计值均转换为通用度量：盐摄入量（克/天），通过将钠乘以 2.54 来计算。
与 2011 年相比，2016 年某些类型面包的盐含量平均降低了 19%，某些类型的酱汁、汤、罐装蔬菜和豆类以及薯片的盐含量降低了 12%至 26%。其他类型的食物中的盐含量没有明显变化。在 2006 年、2010 年和 2015 年期间，多廷赫姆成年人的估计盐摄入量保持不变。2015 年，男性的估计盐摄入量中位数为每天 9.7 克，女性为每天 7.4 克。与 2006 年和 2010 年一样，2015 年的估计盐摄入量仍超过荷兰健康委员会设定的 6 克/天的推荐最大摄入量。
在荷兰，面包、某些酱汁、汤、薯片、加工豆类和蔬菜的盐含量在 2011-2016 年期间有所下降。然而，2006 年和 2015 年的盐摄入量中位数仍远高于推荐的 6 克摄入量。
