College of Medicine, University of Arkansas for Medical Sciences Northwest, Fayetteville, Arkansas.
Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Fayetteville, Arkansas.
Prev Chronic Dis. 2021 Jun 24;18:E63. doi: 10.5888/pcd18.210028.
The Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. We evaluated progress of 3 years of SRCP activities in 3 community meals programs in northwest Arkansas. These activities sought to reduce dietary sodium intake through implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. Mean reductions of 579 mg (-40%) in sodium served per diner and 525 mg (-22%) in sodium per 1,000 kcal served per diner were found from baseline to Year 1. Mean reductions of 499 mg (-35%) in sodium served per diner and 372 mg (-16%) in sodium per 1,000 kcal served per diner were sustained from baseline to Year 3. These results highlight the effectiveness and sustainability of sodium reduction interventions in community meals programs, whose diners experience food insecurity, have low incomes, and are at high risk for hypertension.
社区减盐计划（SRCP）旨在通过政策、系统和环境方法来减少饮食中的钠摄入量。我们评估了 SRCP 在阿肯色州西北部 3 个社区膳食计划中 3 年活动的进展情况。这些活动旨在通过实施以下措施来减少饮食中的钠摄入量：1）餐饮服务指南、2）采购实践、3）食品制备实践和 4）环境策略。从基线到第 1 年，每位用餐者所供应的钠量减少了 579 毫克（减少 40%），每位用餐者每 1000 千卡所供应的钠量减少了 525 毫克（减少 22%）。从基线到第 3 年，每位用餐者所供应的钠量减少了 499 毫克（减少 35%），每位用餐者每 1000 千卡所供应的钠量减少了 372 毫克（减少 16%）。这些结果突出了社区膳食计划中减盐干预措施的有效性和可持续性，这些计划的用餐者面临着食物不安全、收入低和高血压风险高的问题。
