The George Institute for Global Health, The University of New South Wales, Sydney, NSW 2006, Australia.
George Institute for Global Health, Hyderabad, India.
Nutrients. 2019 Feb 1;11(2):318. doi: 10.3390/nu11020318.
Recent data on salt intake levels in India show consumption is around 11 g per day, higher than the World Health Organization's (WHO) recommended intake of 5 g per day. However, high-quality data on sources of salt in diets to inform a salt reduction strategy are mostly absent. A cross-sectional survey of 1283 participants was undertaken in rural, urban, and slum areas in North ( = 526) and South ( = 757) India using an age-, area-, and sex-stratified sampling strategy. Data from two 24-h dietary recall surveys were transcribed into a purpose-built nutrient database. Weighted salt intake was estimated from the average of the two recall surveys, and major contributors to salt intake were identified. Added salt contributed the most to total salt intake, with proportions of 87.7% in South India and 83.5% in North India ( < 0.001). The main food sources of salt in the south were from meat, poultry, and eggs (6.3%), followed by dairy and dairy products (2.6%), and fish and seafood (1.6%). In the north, the main sources were dairy and dairy products (6.4%), followed by bread and bakery products (3.3%), and fruits and vegetables (2.1%). Salt intake in India is high, and this research confirms it comes mainly from added salt. Urgent action is needed to implement a program to achieve the WHO salt reduction target of a 30% reduction by 2025. The data here suggest the focus needs to be on changing consumer behavior combined with low sodium, salt substitution.
最近关于印度盐摄入量的数据显示，人均每天的盐摄入量约为 11 克，高于世界卫生组织（WHO）建议的每天 5 克。然而，缺乏高质量的饮食中盐的来源数据来制定减盐策略。本研究在印度北部（n=526）和南部（n=757）的农村、城市和贫民窟地区进行了一项横断面调查，采用年龄、地区和性别分层抽样策略，共纳入 1283 名参与者。从两项 24 小时膳食回顾调查中获取的数据转录到一个专门设计的营养数据库中。从两次回顾调查的平均值中估算出加权盐摄入量，并确定盐摄入量的主要来源。添加盐对总盐摄入量的贡献最大，南部为 87.7%，北部为 83.5%（<0.001）。南部盐的主要来源是肉、禽和蛋（6.3%），其次是奶制品（2.6%）和鱼和海鲜（1.6%）。在北部，主要来源是奶制品（6.4%），其次是面包和烘焙食品（3.3%）以及水果和蔬菜（2.1%）。印度的盐摄入量很高，本研究证实其主要来自添加盐。迫切需要采取行动实施一项计划，以实现世卫组织到 2025 年减少 30%盐摄入量的目标。这里的数据表明，需要关注的是改变消费者行为，同时结合低钠、盐替代物。
