6省餐馆菜品盐等调味品使用现况分析

Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces

目的分析6省餐馆菜品中盐等调味品的使用现况,包括盐等调味品在餐馆菜品中的使用率、使用量及其钠贡献率。方法数据来源于"中英减盐行动-餐馆减盐项目"基线调查中192家餐馆8 127道菜品的成分信息,使用中位数及四分位数描述菜品中盐等调味品的使用量及其钠含量。采用χ^(2)检验比较盐等调味品在菜品中使用率的差异,采用Kruskal-Wallis非参数检验比较使用量的差异。结果 6省调查餐馆菜品中盐等调味品的使用率达到50%和25%以上,菜品中盐、鸡精/味精、鸡粉、酱油、其他调味品用量的中位数分别为0.82 g/100 g、0.86 g/100 g、1.42 g/100 g、3.66 g/100 g。菜品总钠和盐、鸡精/味精/鸡粉、酱油、其他调味品的钠含量中位数分别为505.89 mg/100 g、322.22 mg/100 g、106.72 mg/100 g、86.46 mg/100 g、2.57 mg/100 g。餐馆菜品钠主要来源于调味品(85%~90%),其中盐为调味品中钠贡献率最高的调味品,占比为32%~58%。不同省份盐等调味品的使用率和用量皆有差异。结论不同省份餐馆菜品盐等调味品使用情况不同,应采取有针对性的策略,减盐同时兼顾减少其他调味品使用,从而控制餐馆菜品总钠量。

Objective To analyze the current status of the use of salt and condiments in restaurant dishes in 6 provinces, including the use rate, usage amount and sodium contribution rate of salt and condiments. Methods The data is from the composition information of 8127 dishes in 192 restaurants in the baseline survey of "Action on Salt China-Restaurant Salt Reduction Project". The median and quartiles are used to describe the use of salt and condiments in dishes and its sodium content. The usage rates of salt and condiments in dishes were compared by chi-square test, and the usage was compared between groups using Kruskal-Wallis nonparametric test. Results The usage rates of salt and condiments in the surveyed dishes exceed 50% and 25% respectively. The median amounts of salt, chicken essence/MSG, chicken powder, soy sauce, and other condiments in the dishes were 0.82 g/100 g, 0.86 g/100 g, 1.42 g/100 g and 3.66 g/100 g. The median sodium content of total sodium and salt in dishes, chicken essence/monosodium glutamate/chicken powder, soy sauce and other seasonings are 505.89 mg/100 g, 322.22 mg/100 g, 106.72 mg/100 g, 86.46 mg/100 g and 2.57 mg/100 g. Sodium in restaurant dishes is mainly from condiments(85%-90%), of which salt is the highest contribution, accounting for 32%-58%. Conclusion The use of salt and condiments in restaurants is different among 6 provinces. Targeted strategy should be adopted to reduce salt as well as reducing the use of other condiments, in order to control the total sodium content in restaurant dishes.