我国3岁及以上城市居民焙烤食品消费量及其游离糖摄入评估

Assessment of free sugar intake and analysis of baked food consumption among urban residents aged 3 and above in China

目的了解我国3岁及以上城市居民焙烤食品消费量、来源于焙烤食品游离糖摄入量及其供能比。方法采用多阶段分层与人口成比例的整群随机抽样方法,在我国18个省,采用非连续3天24小时回顾方法,收集13 083名3岁及以上城市居民的焙烤食物消费量。焙烤食品糖含量数据来源于国家食品安全风险评估中心开展的焙烤食品专项监测数据。采用简单分布评估方法计算我国3岁及以上城市居民通过焙烤食品的糖摄入量及供能比。结果我国3岁及以上城市居民(一般人群)的焙烤食品消费率为24.11%,女性略高于男性,分别为25.69%和22.42%。随年龄增加,各年龄组焙烤食品消费率总体呈下降趋势,3~5岁组最高为39.09%,60岁以上组最低,为17.57%。一般人群焙烤食品平均消费量为10.25 g/d,女性(10.58 g/d)略高于男性(9.92 g/d);各年龄组焙烤食品平均消费量最高为13~17岁组(16.36 g/d),6~12岁组和3~5岁组次之,分别为15.22 g/d和13.25 g/d。一般人群通过焙烤食品游离糖的平均摄入量为1.54 g/d,平均供能比为0.37%(0.37%TE),女性(1.60 g/d, 0.41%TE)高于男性(1.47 g/d, 0.33%TE);各年龄组,13~17岁组游离糖摄入量最高,为2.21 g/d(0.52%TE),6~12岁组和3~5岁组摄入量次之,分别为2.14 g/d(0.59%TE)和1.94 g/d(0.65%TE)。焙烤食品消费人群平均供能比为1.53%TE(1.43%TE~1.67%TE),焙烤食品消费人群的高消费者(P95)为3.86%。一般人群,通过面包和糕点摄入的游离糖平均值分别为0.68 g/d和0.73 g/d,远高于饼干(0.13 g/d)。结论我国3岁及以上城市居民一般人群,女性的焙烤食品消费率、游离糖摄入量、游离糖供能比均高于男性,通过焙烤食品摄入的游离糖水平较低。焙烤食品减糖时,建议重点关注3~5岁、6~12岁、13~17岁人群,重点关注面包和糕点这两类食品。

Objective To understand the consumption, free sugar intake and its energy proportion ration of baked food among urban residents aged 3 and above in China. Methods According to stratified multistage cluster random sampling, this study selected the consumption of baked food of 13 083 people aged 3 and above in 18 provinces in China by three non-consecutive 24 h dietary recalls. The data of sugar content in baked food comes from the special monitoring of baked food carried out by China National Center for Food Safety Risk Assessment. The simple distribution model was used to calculate individual free sugar intake and its energy proportion ratio of baked food per day. Results The consumption rate of baked foods of urban residents aged 3 years and above in China was 24.11%, with that of women(25.69%) was slightly higher than that of men(22.42%). With the increase of age, the overall consumption rate of baked foods in all age groups showed a downward trend, with the highest consumption rate in the group of 3-5 years old(39.09%), and the lowest consumption rate in the group of over 60 years old(17.57%). The average consumption of baked foods in general population was 10.25 g/d, which was slightly higher in women than that in men(10.58 g/d and 9.92 g/d, respectively);the average consumption of baked foods in 13-17 years old group was the highest, which was 16.36 g/d, followed by 6-12 years old group and 3-5 years old group, which were 15.22 g/d and 13.25 g/d respectively. The average free sugar intake via baked foods among general population was 1.54 g/d, and its energy proportion ratio was 0.37%(0.37%TE), which was higher in women than that of men(1.60 g/d, 0.41%TE, 1.47 g/d, 0.33% TE, respectively);The highest intake of free sugar was 2.21 g/d(0.52% TE) in 13-17 years old group, followed by 2.14 g/d(0.59%TE) in 6-12 years old group and 1.94 g/d(0.65% TE) in 3-5 years old group. The average energy proportion ratio of baked foods among consumers was 1.53%TE(1.43%TE-1.67%TE), and the P95 value of consumers was 3.86%. The average free sugar intake of general population via bread and pastry was 0.68 g/d and 0.73 g/d respectively, which was much higher than that of biscuit 0.13 g/d. Conclusion The consumption rate, free sugar intake and free sugar energy proportion ratio via baked foods among Chinese urban residents aged 3 and above were all higher in woman than men, and the level of free sugar intake through baked food was low. When it comes to reducing the sugar content of baked foods, it is suggested to focus on the people aged 3-5, 6-12 and 13-17, and focus on bread and pastry.