Shinozaki Nana, Murakami Kentaro, Masayasu Shizuko, Sasaki Satoshi
Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan.
Ikurien-naka, 3799-6 Sugaya, Naka-shi, Ibaraki, 311-0105, Japan.
Int J Behav Nutr Phys Act. 2025 Jun 28;22(1):85. doi: 10.1186/s12966-025-01780-1.
BACKGROUND: Salt (sodium) intake can vary across meals depending on the meal context and food types, including what and how much was consumed and where, when, and with whom it was consumed. However, their dynamic associations remain unclear. This study examined how meal context and food types are associated with salt intake at meals. METHODS: This cross-sectional analysis used data from 2757 adults aged 18–79 years. Ecological momentary assessment was conducted using eight-day dietary records to obtain information on meal context, food types, and salt intake. RESULTS: Multilevel linear regression analysis of 63,239 meals showed a higher absolute salt intake (g/meal) at lunch (: 0.47, 95% CI: 0.44, 0.51) and dinner (: 0.84, 95% CI: 0.80, 0.88) than at breakfast. In addition, salt intake from meals eaten on non-working or non-school days (: 0.10, 95% CI: 0.06, 0.13), in restaurants (: 0.40, 95% CI: 0.34, 0.45), and with one other person (: 0.08, 95% CI: 0.05, 0.12) was higher than that from meals eaten on working or school days, at home, and alone, respectively. Regarding food types, salt intake was significantly higher in meals containing staple foods (e.g., rice and bread), especially noodles (: 2.29, 95% CI: 2.23, 2.36), as well as soup (: 1.06, 95% CI: 1.03, 1.09), pickles (: 0.72, 95% CI: 0.68, 0.75), reduced-salt seasonings (: 0.35, 95% CI: 0.23, 0.47), herbs and spices (: 0.13, 95% CI: 0.10, 0.16), citrus juice and vinegar (: 0.30, 95% CI: 0.26, 0.34), moderately processed meat and seafood (: 0.59, 95% CI: 0.56, 0.62), highly processed meat and seafood (: 0.58, 95% CI: 0.55, 0.61), and alcoholic beverages (: 0.36, 95% CI: 0.32, 0.41) than in meals without these foods. Consumption of salt-based seasonings and vegetables was positively associated with salt intake, whereas consuming fruit was associated with lower salt intake (: -0.12, 95% CI: -0.15, -0.09). Using salt intake density (g/100 kcal) per meal instead of absolute salt intake showed generally similar associations. CONCLUSIONS: Meal context and food types were associated with salt intake. These findings would be useful for developing practical strategies for reducing salt intake. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s12966-025-01780-1.
背景：盐（钠）的摄入量会因用餐情况和食物类型的不同而有所变化，包括吃了什么、吃了多少、在哪里吃、何时吃以及和谁一起吃。然而，它们之间的动态关联仍不明确。本研究探讨了用餐情况和食物类型与餐时盐摄入量之间的关系。 方法：这项横断面分析使用了2757名18至79岁成年人的数据。通过八天的饮食记录进行生态瞬时评估，以获取用餐情况、食物类型和盐摄入量的信息。 结果：对63239餐进行的多水平线性回归分析显示，午餐（β：0.47，95%置信区间：0.44，0.51）和晚餐（β：0.84，95%置信区间：0.80，0.88）的绝对盐摄入量（克/餐）高于早餐。此外，在非工作日或非上学日用餐（β：0.10，95%置信区间：0.06，0.13）、在餐馆用餐（β：0.40，95%置信区间：0.34，0.45）以及与他人一起用餐（β：0.08，95%置信区间：0.05，0.12）时的盐摄入量分别高于在工作日或上学日、在家中以及独自用餐时的盐摄入量。关于食物类型，含有主食（如米饭和面包）的餐食中的盐摄入量显著更高，尤其是面条（β：2.29，95%置信区间：2.23，2.36），还有汤（β：1.06，95%置信区间：1.03，1.09）、泡菜（β：0.72，95%置信区间：0.68，0.75）、低盐调味料（β：0.35，95%置信区间：0.23，0.47）、香草和香料（β：0.13，95%置信区间：0.10，0.16）、柑橘汁和醋（β：0.30，95%置信区间：0.26，0.34）、中度加工的肉类和海鲜（β：0.59，95%置信区间：0.56，0.62）、高度加工的肉类和海鲜（β：0.58，95%置信区间：0.55，0.61）以及酒精饮料（β：0.36，95%置信区间：0.32，0.41）中的盐摄入量均高于不含这些食物的餐食。食用盐基调味料和蔬菜与盐摄入量呈正相关，而食用水果与较低盐摄入量相关（β：-0.12，95%置信区间：-0.15，-0.09）。用餐时使用盐摄入密度（克/100千卡）而非绝对盐摄入量显示出大致相似的关联。 结论：用餐情况和食物类型与盐摄入量有关。这些发现将有助于制定减少盐摄入量的实用策略。 补充信息：在线版本包含可在10.1186/s12966-025-01780-1获取的补充材料。
Int J Behav Nutr Phys Act. 2025-6-28
Cochrane Database Syst Rev. 2018-7-18
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