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系统评价国际餐厅减盐政策

Systematic Review on International Salt Reduction Policy in Restaurants.

机构信息

The George Institute for Global Health at Peking University Health Science Centre, Beijing 100600, China.

Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia.

出版信息

Int J Environ Res Public Health. 2020 Dec 21;17(24):9570. doi: 10.3390/ijerph17249570.

DOI:10.3390/ijerph17249570
PMID:33371345
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7767386/
Abstract

As the catering sector has increasingly contributed to population-level salt intake, many countries have begun developing salt-reduction strategies for restaurants. This paper aims to provide an overview of global salt reduction policies in restaurants. Scientific papers and website materials were systematically searched from Web of Science, Science Direct, and PubMed, as well as official websites of government departments and organizations. A total of 78 full-text papers and grey literature works were included. From 58 countries and regions, 62 independent policies were identified, 27 of which were mandatory (3 with fines). The most common strategy was menu labeling, which was a component of 40 policies. Target setting ( = 23) and reformulation ( = 13) of dishes were also widely implemented. Other salt-reduction strategies included education campaign, chef training, toolkits delivery, table salt removal, media campaign, and government assistance such as free nutrition analysis and toolkits distribution. Most policies focused on chain restaurants. Evaluations of these policies were limited and showed inconsistent results, and more time is needed to demonstrate the clear long-term effects. Attention has been paid to salt reduction in restaurants around the world but is still at its early stage. The feasibility and effectiveness of the strategies need to be further explored.

摘要

随着餐饮行业在人群摄盐量中所占比重的不断增加,许多国家已经开始为餐厅制定减盐策略。本文旨在概述全球餐厅减盐政策。通过系统检索 Web of Science、Science Direct 和 PubMed 以及政府部门和组织的官方网站,共纳入 78 篇全文论文和灰色文献。从 58 个国家和地区中确定了 62 项独立政策,其中 27 项为强制性政策(含 3 项罚款政策)。最常见的策略是菜单标签,这是 40 项政策的组成部分。目标设定(=23)和菜肴配方调整(=13)也得到了广泛实施。其他减盐策略包括开展教育活动、厨师培训、提供工具包、去除食盐、媒体宣传以及政府援助,如免费营养分析和工具包分发。大多数政策都侧重于连锁餐厅。这些政策的评估有限,结果不一致,需要更多时间来证明其明确的长期效果。全世界都已经开始关注餐厅的减盐问题,但目前仍处于早期阶段。需要进一步探索这些策略的可行性和有效性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4859/7767386/0c660a1074d3/ijerph-17-09570-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4859/7767386/0c660a1074d3/ijerph-17-09570-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4859/7767386/0c660a1074d3/ijerph-17-09570-g001.jpg

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