Charles Perkins Centre, Nutrition and Dietetics Group, Sydney Nursing School, Faculty of Medicine and Health, University of Sydney, Sydney, NSW 2006, Australia.
The George Institute for Global Health, The University of New South Wales, Sydney, NSW 2006, Australia.
Nutrients. 2022 Mar 17;14(6):1269. doi: 10.3390/nu14061269.
Ready meals are typically a high sodium product and excessive sodium increases the risk for chronic disease. The study aimed to explore the association between sodium content, Health Star Rating (HSR) and the Healthy Food Partnership (HFP) sodium reduction target for ready meals. Median (IQR) sodium content in mg/100 g and mg/serving were determined overall and for each subcategory (ambient, chilled and frozen). Wilcoxon rank sum test was used to compare the sodium content between ready meals with and without HSR. The Jonckheere trend test was used to assess presence of trend in sodium content by HSR categories. In total, 631 ready meals were included and 311 (49%) met the HFP sodium target (<250 mg per 100 g). The percentage of products displaying the voluntary front-of-pack HSR was 52% and of these, 82% had a star rating ≥3.5. A lower median sodium content (mg/100 g) was consistently observed for products with HSR compared with products without HSR (all p’s < 0.05). Except for ambient ready meals, a trend was observed where the higher the HSR category, the lower the sodium content (p < 0.001). A higher proportion of the products with HSR ≥ 4 met the HFP sodium target for ready meals.
即食餐通常是高钠产品，过量的钠会增加患慢性病的风险。本研究旨在探讨即食餐中的钠含量、健康星级评分（HSR）和健康食品合作伙伴（HFP）钠减排目标之间的关系。总体和每个亚类（常温、冷藏和冷冻）的 100 克/毫克和毫克/份的中位数（IQR）钠含量均已确定。使用 Wilcoxon 秩和检验比较有和没有 HSR 的即食餐之间的钠含量。使用 Jonckheere 趋势检验评估 HSR 类别中钠含量的趋势。总共纳入了 631 份即食餐，其中 311 份（49%）符合 HFP 钠目标（<250 毫克/100 克）。显示自愿的前置包装 HSR 的产品百分比为 52%，其中 82%的星级评定≥3.5。与没有 HSR 的产品相比，具有 HSR 的产品的中位钠含量（毫克/100 克）始终较低（所有 p 值<0.05）。除了常温即食餐外，还观察到 HSR 类别越高，钠含量越低的趋势（p<0.001）。具有 HSR≥4 的产品中，有更高比例的产品符合 HFP 即食餐的钠目标。
