The George Institute for Global Health, The University of New South Wales, Sydney, 2006, Australia.
Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Science, Deakin University, Geelong, 3220, Australia.
Nutr J. 2021 Sep 8;20(1):77. doi: 10.1186/s12937-021-00734-0.
Diets low in fruit and vegetables and high in salt are among the top dietary risk factors for non-communicable diseases (NCDs). Using a nationally representative sample of Australians, this study aimed to describe self-reported intake of fruit and vegetables, and knowledge, attitudes and behaviours related to salt intake, and determine if there were socio-demographic differences between population subgroups.
A 2016 cross-sectional survey of Australian adults aged 18 years and over, which comprised 160 questions, including socio-demographic and health-related questions. Descriptive statistics (mean, 95% confidence interval, %) were calculated. Weighted-adjusted logistic regression models were used to determine if there were socio-demographic differences in salt behaviours and fruit and vegetable consumption.
A total of 1217 participants completed the survey (51% female). Less than 8% of participants reported consuming the recommended 2 or more serves of fruit and 5 or more serves of vegetables. Almost 60% of participants frequently added salt during cooking/meal preparation and 42% of respondents frequently placed a salt-shaker on the table at mealtimes. There were no consistent patterns between socio-demographic factors and measures of fruit and vegetable consumption and salt behaviours. Differences in at least one measure were found for sex, age, location, education level and weight category.
There were no consistent patterns between socio-demographic factors and salt behaviours and fruit and vegetable intake. Less than recommended intakes of fruit and vegetables and frequent discretionary salt use are placing Australians at risk of diet-related NCDs. Broad population-based policies and programs to improve fruit and vegetable intake and salt behaviours are needed to improve Australian's diets.
低水果和蔬菜摄入以及高盐饮食是导致非传染性疾病（NCD）的主要饮食风险因素之一。本研究使用澳大利亚具有代表性的全国样本，旨在描述水果和蔬菜的自我报告摄入量，以及与盐摄入量相关的知识、态度和行为，并确定人群亚组之间是否存在社会人口统计学差异。
2016 年对 18 岁及以上的澳大利亚成年人进行了横断面调查，该调查包含 160 个问题，包括社会人口统计学和健康相关问题。计算了描述性统计数据（平均值、95%置信区间、%）。使用加权调整后的逻辑回归模型来确定盐行为和水果与蔬菜消费方面是否存在社会人口统计学差异。
共有 1217 名参与者完成了调查（51%为女性）。不到 8%的参与者报告摄入了推荐的 2 份或更多份水果和 5 份或更多份蔬菜。近 60%的参与者在烹饪/用餐准备过程中经常添加盐，42%的受访者在进餐时经常在餐桌上放盐瓶。在水果和蔬菜摄入量以及盐行为方面，社会人口统计学因素之间没有一致的模式。在性别、年龄、地点、教育程度和体重类别方面，至少在一项措施上存在差异。
在社会人口统计学因素与盐行为和水果与蔬菜摄入量之间没有一致的模式。水果和蔬菜的摄入量低于推荐量，频繁使用随意添加的盐，这使澳大利亚人面临与饮食相关的非传染性疾病的风险。需要广泛的基于人群的政策和计划来改善水果和蔬菜的摄入量以及盐的行为，以改善澳大利亚人的饮食。
