School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW, Australia.
Food and Nutrition Research Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia.
J Hum Nutr Diet. 2023 Jun;36(3):1101-1110. doi: 10.1111/jhn.13096. Epub 2022 Oct 13.
Dietary assessment commonly focuses on particular foods/food groups as indicators of overall dietary intake. Accompaniments such as sauces are not often a focus. The present study describes daily intakes of sauces, condiments and seasonings (SCS) using the most recent Australian National Nutrition and Physical Activity Survey (NNPAS), as well as the contribution to total energy and selected nutrient intakes.
NNPAS dietary data were collected by one 24-h recall for 12,153 individuals aged ≥ 2 years (53% female, 29% aged 31-50 years). SCS (i.e., any food items not normally consumed as a food itself, consumed as an addition to a dish after cooking/preparation to enhance flavour) were identified/coded within the dietary data and reported in terms of how they were consumed, primary composition, and contribution to total daily energy and selected macro- and micronutrient intakes.
Most participants (85.1%) reported consuming at least one SCS on the day of the recall (median [interquartile range], 2 [1-4]). SCS were predominantly consumed within main meals (breakfast, lunch, dinner) (73.9%), and were predominantly sugar/sugar products (e.g., white sugar) (35.0%), or fats and oils (e.g., butter) (25.9%). SCS contributed a median (interquartile range) of 3.8% (1.1-7.9) of total energy, 5.3% (0.0-15.5) of fat, 2.3% (0.1-6.6) of carbohydrate and 0.2% (0.01-1.2) of protein intake. SCS made the largest contribution towards vitamin E (females median 3.6%; males median 3.4%) and sodium intakes (females median 3.0%; males median 2.9%).
Although SCS contribute a small proportion of total energy and nutrient intakes in the Australian population, the contribution is more substantial for some nutrients and population groups.
饮食评估通常侧重于特定的食物/食物组作为整体饮食摄入量的指标。伴随物（如酱汁）通常不是关注的焦点。本研究使用最近的澳大利亚国家营养和身体活动调查（NNPAS）描述了酱汁、调味料和调味品（SCS）的日常摄入量，以及它们对总能量和选定营养素摄入量的贡献。
NNPAS 饮食数据由 12153 名年龄≥2 岁的个体（53%为女性，29%年龄在 31-50 岁之间）的一次 24 小时回忆收集。SCS（即，不是通常作为食物本身消费，而是在烹饪/准备后作为菜肴的添加物消费以增强风味的任何食物）在饮食数据中被识别/编码，并根据它们的消费方式、主要成分以及对总每日能量和选定宏量和微量营养素摄入量的贡献进行报告。
大多数参与者（85.1%）在回忆当天报告至少食用了一种 SCS（中位数[四分位距]，2[1-4]）。SCS 主要在主餐（早餐、午餐、晚餐）中消费（73.9%），主要是糖/糖制品（如白糖）（35.0%）或脂肪和油（如黄油）（25.9%）。SCS 对总能量的贡献中位数（四分位距）为 3.8%（1.1-7.9），对脂肪的贡献为 5.3%（0.0-15.5），对碳水化合物的贡献为 2.3%（0.1-6.6），对蛋白质的贡献为 0.2%（0.01-1.2）。SCS 对维生素 E（女性中位数 3.6%；男性中位数 3.4%）和钠摄入量的贡献最大（女性中位数 3.0%；男性中位数 2.9%）。
尽管 SCS 对澳大利亚人口的总能量和营养素摄入量的贡献比例较小，但对某些营养素和人群群体的贡献更大。
