National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No. 29 Nanwei Road, Xicheng District, Beijing 100050, China.
Nutrients. 2020 Feb 11;12(2):453. doi: 10.3390/nu12020453.
The present study was done to examine the status of dietary sodium intake and dietary sources of sodium among Chinese adults. Data were obtained from China National Nutrition and Health Surveillance (CNNHS) 2010-2012. All adults recruited in this study provided complete dietary data on three-day consecutive 24-h dietary recalls combining with the household weighing method. Sodium intake was adjusted for energy to 2000 kcal/day using the residual method. Average sodium intake was 5013 (95% Confidence Interval, CI: 4858, 5168) mg/day, and 92.6% of adults' sodium intake exceeded the standard in the Chinese proposed intake for preventing non-communicable chronic diseases (PI-NCD). The salt added to food was the main contributor to daily sodium intake, representing 69.2% of the total sodium consumption. The proportion of sodium from salt was different in some subgroups. The contribution ranged from 64.8% for those who came from urban areas aged 18-49 years old to 74.7% for those who came from rural areas with education levels of primary school or less, and sodium from soy sauce was the next highest contributor (8.2%). The proportion of the subjects with sodium intake contributed by flour products was higher in the north with 7.1% than the south with 1.4%. The average consumption of sodium among Chinese was more than the recommended amount, and salt was the main source of sodium.
本研究旨在调查中国成年人的膳食钠摄入量和钠的膳食来源。数据来自中国国家营养与健康监测（CNNHS）2010-2012 年。所有参与研究的成年人都提供了完整的饮食数据，包括三天连续 24 小时饮食回忆和家庭称重法。采用残差法将钠摄入量调整为 2000 千卡/天的能量摄入。平均钠摄入量为 5013（95%置信区间，CI：4858，5168）mg/天，92.6%的成年人的钠摄入量超过了中国预防非传染性慢性病建议摄入量（PI-NCD）的标准。添加到食物中的盐是膳食钠摄入的主要来源，占总钠摄入量的 69.2%。在一些亚组中，盐中钠的比例不同。来自城市地区年龄在 18-49 岁的人群中，盐的贡献率为 64.8%，而来自农村地区、文化程度为小学及以下的人群中，盐的贡献率为 74.7%，其次是酱油中的钠（8.2%）。来自北方的人群中，面粉制品中钠摄入量的比例为 7.1%，高于南方的 1.4%。中国居民的平均钠摄入量超过了推荐量，盐是钠的主要来源。
