1Institute for Physical Activity and Nutrition (IPAN),School of Exercise & Nutrition Sciences,Deakin University,Locked Bag 20000,Waurn Ponds,Geelong,VIC 3220,Australia.
2George Institute for Global Health,University of New South Wales,Sydney,Australia.
Public Health Nutr. 2018 Aug;21(12):2174-2182. doi: 10.1017/S1368980017004104. Epub 2018 Feb 1.
To assess if there is a difference in salt intake (24 h urine collection and dietary recall) and dietary sources of salt (Na) on weekdays and weekend days.
A cross-sectional study of adults who provided one 24 h urine collection and one telephone-administered 24 h dietary recall.
Community-dwelling adults living in the State of Victoria, Australia.
Adults (n 598) who participated in a health survey (53·5 % women; mean age 57·1 (95 % CI 56·2, 58·1) years).
Mean (95 % CI) salt intake (dietary recall) was 6·8 (6·6, 7·1) g/d and 24 h urinary salt excretion was 8·1 (7·8, 8·3) g/d. Mean dietary and 24 h urinary salt (age-adjusted) were 0·9 (0·1, 1·6) g/d (P=0·024) and 0·8 (0·3, 1·6) g/d (P=0·0017), respectively, higher at weekends compared with weekdays. There was an indication of a greater energy intake at weekends (+0·6 (0·02, 1·2) MJ/d, P=0·06), but no difference in Na density (weekday: 291 (279, 304) mg/MJ; weekend: 304 (281, 327) mg/MJ; P=0·360). Cereals/cereal products and dishes, meat, poultry, milk products and gravy/sauces accounted for 71 % of dietary Na.
Mean salt intake (24 h urine collection) was more than 60 % above the recommended level of 5 g salt/d and 8-14 % more salt was consumed at weekends than on weekdays. Substantial reductions in the Na content of staple foods, processed meat, sauces, mixed dishes (e.g. pasta), convenience and takeaway foods are required to achieve a significant consistent reduction in population salt intake throughout the week.
评估工作日和周末的盐摄入量（24 小时尿液收集和膳食回顾）和盐的膳食来源是否存在差异。
一项横断面研究，纳入提供一次 24 小时尿液收集和一次电话管理 24 小时膳食回顾的社区居住成年人。
澳大利亚维多利亚州的社区居住成年人。
参与健康调查的成年人（53.5%为女性；平均年龄 57.1（95%可信区间 56.2，58.1）岁）。
（膳食回顾）平均（95%可信区间）盐摄入量为 6.8（6.6，7.1）g/d，24 小时尿盐排泄量为 8.1（7.8，8.3）g/d。平均膳食和 24 小时尿盐（经年龄调整）分别为 0.9（0.1，1.6）g/d（P=0.024）和 0.8（0.3，1.6）g/d（P=0.0017），周末时分别比工作日高 0.9（0.1，1.6）g/d（P=0.024）和 0.8（0.3，1.6）g/d（P=0.0017）。周末时的能量摄入略有增加（+0.6（0.02，1.2）MJ/d，P=0.06），但钠密度无差异（工作日：291（279，304）mg/MJ；周末：304（281，327）mg/MJ；P=0.360）。谷物/谷物制品和菜肴、肉类、禽肉、奶制品和肉汁/酱汁占膳食钠的 71%。
平均盐摄入量（24 小时尿液收集）超过建议的 5 g/d 盐摄入量的 60%，周末的盐摄入量比工作日多 8-14%。需要大幅降低主食、加工肉类、酱汁、混合菜肴（如意大利面）、方便食品和外卖食品中的钠含量，才能在整个星期内显著持续降低人群的盐摄入量。
