Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan.
Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan.
Nutrients. 2021 Jul 28;13(8):2591. doi: 10.3390/nu13082591.
Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the "Healthy Meal" criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014-2018 National Health and Nutrition Survey data. Participants (aged 18-74 years) were grouped as "high-salt" consumers if their salt intake was 3 g/650 kcal or higher and "adequate" consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as "adequate" consumers and 22,300 as "high-salt" consumers. The median salt intake in the "high-salt" group was 11.3 g/day, while that in the "adequate" group was 7.5 g/day. Almost all dishes consumed by the "adequate" group had significantly high energy and fat content but low salt content, compared with those consumed by the "high-salt" group. For example, the median energy, fat, and salt contents in the main dishes consumed by the "adequate" group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the "high-salt" group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers' dietary behavior.
基于餐盘的营养成分分析对于设定实现均衡饮食的目标至关重要。2014 年，日本政府提出了“健康餐”标准，要求每餐的盐含量为 3 克/650 千卡。为了检查具有代表性的全国样本的当前摄入量状况，我们对 2014-2018 年全国健康和营养调查数据进行了一系列二次分析。如果参与者的盐摄入量为 3 克/650 千卡或更高，则将其归类为“高盐”消费者，如果他们的盐摄入量低于 3 克/650 千卡，则将其归类为“适量”消费者。共有 13615 名参与者被归类为“适量”消费者，22300 名参与者被归类为“高盐”消费者。“高盐”组的盐摄入量中位数为 11.3 克/天，而“适量”组的盐摄入量中位数为 7.5 克/天。与“高盐”组相比，“适量”组消耗的几乎所有菜肴的能量和脂肪含量都很高，但盐含量较低。例如，“适量”组消耗的主菜的能量、脂肪和盐的中位数分别为 173 千卡、10.4 克和 0.9 克/餐，而“高盐”组消耗的主菜的能量、脂肪和盐的中位数分别为 159 千卡、8.9 克和 1.1 克/餐。可以提出一些低盐和低脂肪的均衡菜肴示例，以帮助改善日本消费者的饮食行为。
