Moala Silatolu Anasaini, Santos Joseph Alvin, Palu Aliyah, Nand Devina, Deo Alvina, Kama Ateca, Lolohea Susana, Vakaloloma Unise, Seru Litiana, Naivunivuni Penaia, Kumar Shajal, Tawakilai Helen, Vimatemate Emosi, Sanif Mohammed, Misavu Alena, Prasad Andrew Uma, Patay Dori, Woodward Mark, Rogers Kris, Reeve Erica, Bell Colin, Webster Jacqui, Waqa Gade, McKenzie Briar L
Pacific Research Centre for the Prevention of Obesity and Non-communicable Diseases, College of Medicine Nursing and Heath Sciences, Fiji National University, Suva, Fiji.
The George Institute for Global Health, UNSW, Sydney, Australia.
Lancet Reg Health West Pac. 2024 May 3;46:101074. doi: 10.1016/j.lanwpc.2024.101074. eCollection 2024 May.
Excess salt and sugar consumption contribute to diseases, such as diabetes and hypertension. This study aimed to estimate salt and sugar intakes and main sources, in a population of adults in the Central Division of Fiji.
One adult per household was randomly selected to participate (n = 700). Sociodemographic characteristics; blood pressure, weight, and height; a 24-h diet recall; and spot-urine samples were collected, with 24-h urine samples from a sub-sample (n = 200). Sugar intake was estimated from the 24-h diet recalls and salt intake from the spot-urines. 24-hr diet recall was used to identify main sources of salt and sugar by food groups.
534 adults (response rate 76%, 50% women, mean age 42 years) participated. Salt intake was 8.8 g/day (95% CI, 8.7-9.0), and free sugar intake was 74.1 g/day (67.5-80.7), 16.1% of total energy intake (15.0-17.1%). Main sources of salt were mixed cooked dishes (40.9% (38.2-43.5)), and bread and bakery products (28.7% (26.5-31.0)). Main sources of sugar were table sugars, honey, and related products (24.3% (21.7-26.8)), non-alcoholic beverages (21.4% (18.8-24.0)) and bread and bakery products (18.0% (16.2-19.9)).
Salt and sugar intakes exceeded World Health Organization recommendations in this sample of adults. Given dietary sources were foods high in salt and sugar, along with the addition to food or drinks, interventions focused on behavior along with environmental strategies to encourage healthier choices are needed.
NHMRC and GACD grant APP1169322.
过量摄入盐和糖会引发糖尿病和高血压等疾病。本研究旨在评估斐济中部地区成年人群体的盐和糖摄入量及其主要来源。
每户随机选取一名成年人参与研究（n = 700）。收集社会人口学特征、血压、体重和身高数据，进行24小时饮食回顾调查，并采集即时尿样，对其中一个子样本（n = 200）采集24小时尿样。通过24小时饮食回顾调查估算糖摄入量，通过即时尿样估算盐摄入量。利用24小时饮食回顾调查按食物类别确定盐和糖的主要来源。
534名成年人参与研究（应答率76%，女性占50%，平均年龄42岁）。盐摄入量为8.8克/天（95%置信区间，8.7 - 9.0），游离糖摄入量为74.1克/天（67.5 - 80.7），占总能量摄入量的16.1%（15.0 - 17.1%）。盐的主要来源是混合烹饪菜肴（40.9%（38.2 - 43.5））以及面包和烘焙食品（28.7%（26.5 - 31.0））。糖的主要来源是食糖、蜂蜜及相关产品（24.3%（21.7 - 26.8））、非酒精饮料（21.4%（18.8 - 24.0））以及面包和烘焙食品（18.0%（16.2 - 19.9））。
在该成年人群体样本中，盐和糖的摄入量超过了世界卫生组织的建议值。鉴于饮食来源为高盐和高糖食物以及食物或饮料中的添加物，需要采取侧重于行为改变以及鼓励更健康选择的环境策略的干预措施。
澳大利亚国家健康与医学研究委员会（NHMRC）和全球健康挑战联盟发展赠款APP1169322。
