Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces
ObjectiveTo 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.MethodsThe data is from the composition information of 8127 dishes in 192 restaurants in the baseline...
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| Format: | Article |
| Language: | zho |
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The Editorial Office of Chinese Journal of Food Hygiene
2021-05-01
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| Series: | Zhongguo shipin weisheng zazhi |
| Subjects: | |
| Online Access: | http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issue |
| _version_ | 1797976203781472256 |
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| author | WEI Nan DU Wenwen ZHANG Jiguo OUYANG Yifei LI Yuan DING Jingmin ZHANG Puhong WANG Huijun |
| author_facet | WEI Nan DU Wenwen ZHANG Jiguo OUYANG Yifei LI Yuan DING Jingmin ZHANG Puhong WANG Huijun |
| author_sort | WEI Nan |
| collection | DOAJ |
| description | ObjectiveTo 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.MethodsThe 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.ResultsThe 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%.ConclusionThe 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. |
| first_indexed | 2024-04-11T04:47:22Z |
| format | Article |
| id | doaj.art-114eb00e40ec472a9643eeaca9db90b7 |
| institution | Directory Open Access Journal |
| issn | 1004-8456 |
| language | zho |
| last_indexed | 2024-04-11T04:47:22Z |
| publishDate | 2021-05-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj.art-114eb00e40ec472a9643eeaca9db90b72022-12-27T09:23:08ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562021-05-01330333734410.13590/j.cjfh.2021.03.0171004-8456(2021)03-0337-08Analysis on the current situation of the use of salt and condiments in restaurants in 6 provincesWEI Nan0DU Wenwen1ZHANG Jiguo2OUYANG Yifei3LI Yuan4DING Jingmin5ZHANG Puhong6WANG Huijun7National Institute for Nutrition and Health Chinese Center for Disease Control and Prevention, Beijing 100050, ChinaNational Institute for Nutrition and Health Chinese Center for Disease Control and Prevention, Beijing 100050, ChinaNational Institute for Nutrition and Health Chinese Center for Disease Control and Prevention, Beijing 100050, ChinaNational Institute for Nutrition and Health Chinese Center for Disease Control and Prevention, Beijing 100050, ChinaThe George Institute for Global Health at Peking University Health Science Center, Beijing 100600, ChinaThe George Institute for Global Health at Peking University Health Science Center, Beijing 100600, ChinaThe George Institute for Global Health at Peking University Health Science Center, Beijing 100600, ChinaNational Institute for Nutrition and Health Chinese Center for Disease Control and Prevention, Beijing 100050, ChinaObjectiveTo 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.MethodsThe 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.ResultsThe 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%.ConclusionThe 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.http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issuerestaurant dishescondimentssodium contentsodium source |
| spellingShingle | WEI Nan DU Wenwen ZHANG Jiguo OUYANG Yifei LI Yuan DING Jingmin ZHANG Puhong WANG Huijun Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces Zhongguo shipin weisheng zazhi restaurant dishes condiments sodium content sodium source |
| title | Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| title_full | Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| title_fullStr | Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| title_full_unstemmed | Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| title_short | Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| title_sort | analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces |
| topic | restaurant dishes condiments sodium content sodium source |
| url | http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issue |
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