Eyles Helen C, Cleghorn Christine L
Department of Epidemiology and Biostatistics and The National Institute for Health Innovation, School of Population Health, The University of Auckland, New Zealand.
Department of Public Health, University of Otago, Wellington, New Zealand.
Prev Med Rep. 2022 Jul 21;29:101927. doi: 10.1016/j.pmedr.2022.101927. eCollection 2022 Oct.
Our aim was to determine dietary sources of sodium for adults in Aotearoa New Zealand (NZ). We used data from the most recent NZ Adult Nutrition Survey (ANS 2008/09) including 4,721 free-living adults aged 15+ years who completed a single 24-hour dietary recall. Population weighted percentage contribution to dietary sodium was calculated and ranked for major and minor food categories across the total population and by gender (male and female), ethnicity (Māori, Pacific, Asian, and Other), and age (15 to 20, 21 to 40, 41 to 60, and 61+ years). Fifteen major food categories contributed ∼80% of sodium consumed by the total population; the top five were 'Bread' (18%), 'Bread-based dishes' (11%), 'Grains and pasta' (7%), 'Pork' (7%), and 'Sausages and processed meats' (5%). Compared to other sub-groups within the same demographic, the top-five major sources of sodium specific to Females were 'Soups and stocks', Pacific communities were Poultry, Māori whānau was 'Pork', Others was 'Pork', Asian was 'Soups and stocks' and 'Vegetables', and 61+ years was 'Soups and stocks'. Our findings provide information on the major and minor food sources of sodium for the diverse NZ population. The differences observed in major dietary sources by population subgroup are critical for policymakers to include in the development of any future country-specific sodium reduction targets; repeating the total population approach taken in several other countries is unlikely to improve inquities in heart-related health in NZ.
我们的目标是确定新西兰奥塔哥地区成年人钠的饮食来源。我们使用了最新的新西兰成人营养调查（2008/09年）的数据，该调查包括4721名15岁及以上的自由生活成年人，他们完成了一次24小时饮食回顾。计算了各类主要和次要食物对饮食中钠的人群加权百分比贡献，并按总人口、性别（男性和女性）、种族（毛利人、太平洋岛民、亚洲人和其他）以及年龄（15至20岁、21至40岁、41至60岁和61岁及以上）进行排名。15类主要食物贡献了总人口摄入钠的约80%；排名前五的是“面包”（18%）、“面包类菜肴”（11%）、“谷物和面食”（7%）、“猪肉”（7%）以及“香肠和加工肉类”（5%）。与同一人口统计中的其他亚组相比，女性特有的钠的前五大主要来源是“汤和汤料”，太平洋岛民社区是“家禽”，毛利家庭是“猪肉”，其他人群是“猪肉”，亚洲人是“汤和汤料”以及“蔬菜”，61岁及以上人群是“汤和汤料”。我们的研究结果提供了新西兰不同人群钠的主要和次要食物来源信息。不同人群亚组在主要饮食来源上观察到的差异对于政策制定者制定未来任何特定国家的钠减少目标至关重要；重复其他几个国家采用的总人口方法不太可能改善新西兰与心脏相关健康方面的不平等状况。
