School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW, Australia.
Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia.
J Hum Nutr Diet. 2024 Feb;37(1):292-307. doi: 10.1111/jhn.13255. Epub 2023 Oct 18.
Yeast extract spreads and tomato-based sauces (i.e., ketchup) are consumed regularly by the Australian population. Therefore, there is a need to explore the contribution of these condiments to nutrient intakes among Australians.
The present study comprises a secondary analysis of data from the 2011-2012 Australian National Nutrition and Physical Activity Survey. Dietary intake data were undertaken for 12,153 Australians aged ≥ 2 years, using 24-h recalls. Yeast extract spreads and tomato-based sauces were categorised based on how they were defined in the Australian Food and Nutrient (AUSNUT) 2011-2013 database. Kruskal-Wallis H tests and the post-hoc Dunn's test with Bonferroni correction were applied to test whether a significant difference existed in the percentage contribution of yeast extract spreads and tomato-based sauces to intakes of select nutrients.
In total, 19.6% (n = 2384) of the population sample consumed yeast extract spreads and/or tomato-based sauces during the 24-h recall. The percentage contribution of yeast extract spreads to daily intakes of sodium, potassium, thiamine, riboflavin, niacin, folate, magnesium, iron, zinc and iodine were significantly higher in line with a greater quantity of yeast extract spread consumed (p < 0.05). The percentage contribution of tomato-based sauces to daily intakes of sodium, potassium, riboflavin, niacin, folate, beta-carotene, magnesium, iron, zinc and iodine was increased significantly with a greater quantity of tomato-based sauces consumed (p < 0.05).
Consumption of yeast extracts and tomato-based sauces contribute to greater intake of key nutrients, such as B-vitamins and beta-carotene, and may assist in meeting key nutrient reference values. However, consumption of these sauces and condiments also resulted in greater intakes of sodium, contributing to population intakes exceeding recommendations. Reducing sodium content of frequently consumed condiments may potentially assist in lowering population intakes, at the same time as preserving intakes of other important nutrients.
酵母提取物和番茄基酱料（例如番茄酱）是澳大利亚人经常食用的。因此，有必要探讨这些调味料对澳大利亚人营养摄入量的贡献。
本研究是对 2011-2012 年澳大利亚国家营养和身体活动调查数据的二次分析。使用 24 小时回忆法对 12153 名年龄≥2 岁的澳大利亚人进行饮食摄入数据调查。根据澳大利亚食物和营养素（AUSNUT）2011-2013 数据库中的定义，对酵母提取物和番茄基酱料进行分类。采用 Kruskal-Wallis H 检验和事后检验 Dunn 检验（Bonferroni 校正），检验酵母提取物和番茄基酱料对特定营养素摄入量的百分比贡献是否存在显著差异。
在总人群样本中，有 19.6%（n=2384）在 24 小时回忆期间食用了酵母提取物和/或番茄基酱料。随着酵母提取物摄入量的增加，酵母提取物对钠、钾、硫胺素、核黄素、烟酸、叶酸、镁、铁、锌和碘的日摄入量的百分比贡献显著增加（p<0.05）。随着番茄基酱料摄入量的增加，番茄基酱料对钠、钾、核黄素、烟酸、叶酸、β-胡萝卜素、镁、铁、锌和碘的日摄入量的百分比贡献显著增加（p<0.05）。
酵母提取物和番茄基酱料的消费有助于增加关键营养素的摄入量，如 B 族维生素和β-胡萝卜素，并可能有助于满足关键营养素参考值。然而，这些酱汁和调味料的消费也导致了钠摄入量的增加，导致人群摄入量超过建议量。降低经常食用的调味料中的钠含量，可能有助于降低人群的摄入量，同时保持其他重要营养素的摄入量。
