Vojnosanit Pregl. 2017 Jul;73(7):651-6. doi: 10.2298/VSP141010063J.
BACKGROUND/AIM: Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad.
Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated.
The mean estimated sodium intake of the students was 3,938.5 ± 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake.
High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.
背景/目的：塞尔维亚关于钠摄入量及饮食中钠来源的数据有限。本研究旨在估算诺维萨德大学本科生的钠摄入量，并确定其饮食中钠的来源。
学生们填写了一份问卷，收集有关其性别、年龄和就读大学院系的信息，然后进行了24小时饮食回顾调查。利用饮食回顾数据和食物钠含量数据计算学生的钠摄入量。计算了不同食物类别以及特定食品对总钠摄入量的贡献。
学生的平均估计钠摄入量为3938.5±1708.1毫克/天。89.1%的受调查学生的钠摄入量超过了钠摄入指南，大部分钠来自加工食品（占总钠摄入量的78.9%）。对学生总钠摄入量贡献最大的食物类别是肉类和肉制品（21.7%）以及谷物和谷物制品（18.6%）。面包和其他烘焙食品占总钠摄入量的13.1%。
诺维萨德大学学生的高钠摄入量使他们面临患高血压的高风险。食品行业应致力于重新配方高钠含量产品，尤其是面包和其他烘焙食品。应努力降低诺维萨德本科生的钠摄入量。
