Faculty of Core Research, Natural Science Division, Ochanomizu University, Bunkyo-ku, Tokyo, Japan.
Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Bunkyo-ku, Tokyo, Japan.
J Food Sci. 2024 Sep;89(9):5547-5558. doi: 10.1111/1750-3841.17266. Epub 2024 Jul 23.
Salt intake reduction is a global concern. In particular, Japanese consume higher amounts of salt than those of other ethnicities. The sodium content is mentioned on the label of industrially prepared dishes with an intention of reducing salt intake. This study aimed to evaluate the difference between the actual sodium content and labeled salt value of industrially prepared Japanese single dishes. Samples labeled "estimated" were collected and classified as Japanese, Western, and Chinese cuisines. The sodium content ranged from 180 to 1011 mg/100 g. The sodium content was higher than their reported values in other countries. Specifically, Chinese dishes contained high amounts of sodium, although the chloride content was similar across cuisine styles. Further, the molar ratio (i.e., sodium/chloride) had no significant effect on the difference between the actual content and labeled value. The measured salt contents were 20% higher than the labeled values. The results of decision tree analysis indicated that if the labeled salt value of stir-fried foods is determined by calculation, the actual sodium content is much higher than the labeled salt value. These findings are crucial for customers, dietitian, and researchers as they refer to the labeled salt value to determine the sodium content of industrially prepared foods.
减少盐摄入量是一个全球性的问题。特别是日本人比其他种族的人摄入更多的盐。工业制备的菜肴标签上注明了钠含量，目的是减少盐的摄入量。本研究旨在评估工业制备的日本单人菜肴的实际钠含量与标签盐值之间的差异。收集并分类了标有“估计”的样本，分为日本料理、西餐和中餐。钠含量范围为 180 至 1011mg/100g。钠含量高于其他国家的报告值。具体来说，中餐含有大量的钠，尽管不同菜系的氯含量相似。此外，摩尔比（即钠/氯）对实际含量与标签值之间的差异没有显著影响。测量的盐含量比标签值高 20%。决策树分析的结果表明，如果通过计算确定炒菜的标签盐值，那么实际的钠含量将远高于标签盐值。这些发现对顾客、营养师和研究人员来说至关重要，因为他们参考标签盐值来确定工业制备食品的钠含量。
