Paula R. Trumbo Consulting and Liberty University, Mount Pleasant, SC, United States.
Henry M. Jackson Foundation for the Advancement of Military Medicine, Bethesda, MD, United States.
Adv Nutr. 2023 Jul;14(4):592-598. doi: 10.1016/j.advnut.2023.04.013. Epub 2023 May 4.
Most Americans have dietary sodium intakes that exceed the recommended limits, which is a risk factor for hypertension and CVD. The share of total food expenditures for foods prepared and consumed away from home (FAFH) is ∼55%. These foods are consumed at various venues, including restaurants, workplaces, schools and universities, military installations, and assisted living/long-term care facilities. The food service industry has dealt with and continues to deal with various challenges in its attempt to reduce the sodium content in the foods that they prepare and sell. Despite these challenges, there have been various successful strategies used to reduce the sodium content in FAFH. This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in FAFH, as well as future sodium reduction strategies. Because of the widespread consumption of FAFH, implementing such future strategies could have a profound impact on the sodium content of the American diet.
大多数美国人的钠摄入量超过了推荐的限量，这是高血压和心血管疾病的一个风险因素。在外出就餐（FAFH）的总食物支出中，约有 55%是用于准备和食用的食物。这些食物在各种场所消费，包括餐馆、工作场所、学校和大学、军事设施以及辅助生活/长期护理设施。食品服务行业在努力降低所提供和销售的食品中的钠含量方面已经应对并将继续应对各种挑战。尽管面临这些挑战，但已经采用了各种成功的策略来降低 FAFH 的钠含量。本文观点概述了食品服务行业为降低 FAFH 中的钠含量而采用的挑战和策略，以及未来的减钠策略。由于 FAFH 的广泛消费，实施此类未来策略可能会对美国人饮食中的钠含量产生深远影响。
