Centre of Research Excellence in Nutrition and Metabolism, National Institute of Republic of Serbia, Institute for Medical Research, University of Belgrade, Tadeuša Košćuška, 111000 Belgrade, Serbia.
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia.
Int J Environ Res Public Health. 2023 Feb 26;20(5):4192. doi: 10.3390/ijerph20054192.
Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The objective was to investigate salt content labelled on meat products from the Serbian market and estimate dietary exposure to salt from meat products in the Serbian population using consumption data. Data on salt content were collected from 339 meat products and classified in eight groups. Consumption data were collected using the EFSA EU Menu methodology (2017-2021) from 576 children and 3018 adults (145 pregnant women) in four geographical regions of Serbia. The highest salt content was in dry fermented sausages and dry meat, average 3.78 ± 0.37 g/100 g and 4.40 ± 1.21 g/100 g, respectively. The average intake of meat products is 45.21 ± 39.0 g/day and estimated daily salt intake from meat products per person is 1.192 g, which is 24% of the daily recommended amount. The actual meat product consumption and content of salt in meat products in Serbia present a risk factor for development of CVD and related comorbidities. A targeted strategy, policy and legislation for salt reduction are needed.
盐摄入量超过 5 克/天与高血压和心血管疾病（CVD）的患病率相关。CVD 是欧洲死亡率和发病率的主要原因，占所有死亡人数的 45%，而在 2021 年的塞尔维亚，CVD 占 47.3%。本研究旨在调查塞尔维亚市场上肉类产品的盐含量，并使用消费数据估计塞尔维亚人群从肉类产品中摄入盐的情况。从 339 种肉类产品中收集盐含量数据，并将其分为八组。使用 EFSA EU Menu 方法（2017-2021 年）从塞尔维亚四个地区的 576 名儿童和 3018 名成年人（包括 145 名孕妇）中收集消费数据。干发酵香肠和干肉中的盐含量最高，分别为 3.78±0.37 克/100 克和 4.40±1.21 克/100 克。肉类产品的平均摄入量为 45.21±39.0 克/天，每人从肉类产品中摄入的盐估计为 1.192 克，占每日推荐量的 24%。塞尔维亚实际的肉类产品消费和肉类产品中的盐含量是导致 CVD 及相关并发症的危险因素。需要采取有针对性的策略、政策和法规来减少盐的摄入量。
