Pietinen P
Ann Nutr Metab. 1982;26(2):90-9. doi: 10.1159/000176550.
A pilot study to test the usefulness of food consumption data in estimating sodium intake and the sources of sodium in the diet was carried out on 154 women and men aged 24-64 years (mean age 45 years). The subjects kept food records for 4 consecutive days and collected three 24-hour urine samples starting on the 2nd day. The calculation of sodium intake was based on both the average sodium content of nonprepared and manufactured foods and on the average salt content of different prepared foods and dishes. The 24-hour sodium excretion was, on the average, 93% of the calculated intake indicating that this method can give valid results for groups of people at least. Naturally occurring sodium constituted about 13% of the total sodium intake and sodium from table salt used in food preparation about 43%. The most important food items were bread, constituting 20% of the sodium intake, and sausages and other meat products providing 12%. The discretionary (consumer-controlled) use of salt was about 40%, being lowest among men and younger people in general. The results of this study indicate that food consumption data collected in nutrition surveys could be used for estimating sodium intake and sources of sodium in the diet of population groups whenever accurate data on the salt content of local foods are available.
一项关于测试食物消费数据在估计钠摄入量及饮食中钠来源方面有用性的试点研究，在154名年龄在24至64岁（平均年龄45岁）的男性和女性中开展。受试者连续4天记录食物情况，并从第2天开始收集3份24小时尿液样本。钠摄入量的计算基于未加工和加工食品的平均钠含量以及不同加工食品和菜肴的平均盐含量。24小时钠排泄量平均为计算摄入量的93%，这表明该方法至少对人群组能给出有效的结果。天然存在的钠约占总钠摄入量的13%，食物制备中使用的食盐中的钠约占43%。最重要的食物项目是面包，占钠摄入量的20%，香肠和其他肉类产品提供了12%。随意（消费者控制）用盐约为40%，总体上在男性和年轻人中最低。这项研究的结果表明，只要有当地食物盐含量的准确数据，营养调查中收集的食物消费数据就可用于估计人群组饮食中的钠摄入量和钠来源。
