比较研究伊朗市场蛋黄酱和沙拉酱的盐、总脂肪和糖含量。

Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market.

机构信息

Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.

Faculty of Petroleum and Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.

出版信息

East Mediterr Health J. 2021 May 27;27(5):452-458. doi: 10.26719/emhj.21.002.

DOI:10.26719/emhj.21.002

PMID:34080673

Abstract

BACKGROUND

Dietary intake of fat, salt and sugar is important for prevention of noncommunicable diseases; therefore, evaluation of these constituents in industrial packaged foods is necessary.

AIMS

To compare the levels of fat, salt and sugar in mayonnaise and salad dressings commercialized in the Islamic Republic of Iran in 2017 and 2019, and to monitor compliance with standard limits.

METHODS

The levels of fat, salt and sugar in 12 mayonnaise and 47 salad dressing samples collected from an Iranian market were evaluated according to the Iranian Institute of Standards and Industrial Research of Iran (ISIRI) and compared between 2017 and 2019.

RESULTS

We determined compliance with ISIRI limits and other standard targets. The salt content of mayonnaise samples significantly decreased from 2.03 (standard deviation; 0.3) g/100 g in 2017 to 1.61 (0.12) g/100 g in 2019 (P = 0.031). Total sugar level of mayonnaise samples significantly decreased from 5.97 (1.14) g/100 g in 2017 to 3.63 (0.53) g/100 g in 2019 (P = 0.005). The total sugar level of salad dressings significantly decreased from 8.97 (2.34) g/100 g in 2017 to 1.58 (2.65) g/100 g in 2019 (P = 0.039). Compliance of mayonnaise and salad dressing fat contents with ISIRI limits increased from 42.9% and 84.6% in 2017 to 100% and 90.5% in 2019, respectively. None of the mayonnaise samples met the British Food Standards Agency salt target (maximum 1.25 g/100 g) in 2017 and 2019.

CONCLUSIONS

Reformulation of these products for reduction of salt and sugar content is necessary.

摘要

背景

脂肪、盐和糖的饮食摄入对预防非传染性疾病很重要；因此，有必要评估工业包装食品中的这些成分。

目的

比较 2017 年和 2019 年在伊朗伊斯兰共和国销售的蛋黄酱和沙拉酱中脂肪、盐和糖的水平，并监测其是否符合标准限量。

方法

根据伊朗标准与工业研究组织（ISIRI），对从伊朗市场采集的 12 种蛋黄酱和 47 种沙拉酱样品中的脂肪、盐和糖含量进行评估，并比较 2017 年和 2019 年的数据。

结果

我们确定了 ISIRI 限量和其他标准目标的遵守情况。蛋黄酱样品中的盐含量从 2017 年的 2.03（标准差；0.3）g/100g显著下降到 2019 年的 1.61（0.12）g/100g（P=0.031）。蛋黄酱样品的总糖含量从 2017 年的 5.97（1.14）g/100g显著下降到 2019 年的 3.63（0.53）g/100g（P=0.005）。沙拉酱的总糖含量从 2017 年的 8.97（2.34）g/100g显著下降到 2019 年的 1.58（2.65）g/100g（P=0.039）。蛋黄酱和沙拉酱的脂肪含量符合 ISIRI 限量的比例从 2017 年的 42.9%和 84.6%上升到 2019 年的 100%和 90.5%。2017 年和 2019 年，没有一种蛋黄酱样品达到英国食品标准局规定的盐含量上限（最大 1.25g/100g）。