Cross-sectional comparisons of sodium content in processed meat and fish products among five countries - potential for feasible targets and reformulation

Dryad2021-01-01 更新2026-04-13 收录

食品钠含量监测

公共卫生营养

数据链接：

http://datadryad.org/stash/dataset/doi:10.5061/dryad.hdr7sqvj2 数据链接链接失效反馈

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ABSTRACT Introduction: Reducing sodium intake has been identified as a highly cost-effective strategy to prevent and control of high blood pressure and reduce cardiovascular mortality. This study aims to compare the sodium content in processed meat and fish products among five countries, which will contribute to the evidence-base for feasible strategies of sodium reduction in such products. Methods: Sodium content on product labels of 26500 prepackaged products, 19601 meat and 6899 fish, was collected in supermarkets from five countries using the FoodSwitch mobile application from 2012 to 2018. To be specific, it was 1898 products in China, 885 in the United Kingdom (UK), 5673 in Australia, 946 in South Africa and 17998 in the United States (US). Cross-sectional comparisons of sodium levels and proportions meeting 2017 UK sodium reduction targets were conducted using Kruskal-Wallis H and the Chi-Square test respectively across the five countries. Results: The results showed that processed meat and fish products combined in China had the highest sodium level (median 1050mg/100g, interquartile range [IQR]: 774-1473), followed by the US, South Africa, Australia, with the lowest levels found in UK (432mg/100g, IQR: 236-786) (p<0.001). Similar variations, i.e. a 2-3-fold difference of sodium content between the highest and the lowest countries were found among processed meat and fish products separately. Large sodium content variations were also found in certain specific food subcategories across the five countries, as well as across different food subcategories within each country. Conclusion: Processed meat and fish products differ greatly in sodium content across different countries and across different food subcategories. This indicates great potential for food producers to reformulate the products in sodium content, as well as for consumers to select less salted food. Keywords: sodium, sodium reduction, processed foods, food reformulation, Food Switch --

提供机构：

The George Institute for Global Health at Peking University Health Science Center; Beijing; China, and Faculty of Medicine, University of New South Wales, Australia.; The George Institute for Global Health at Peking University Health Science Center; Beijing; The University of Hong Kong; Hebei Medical University; National Institute for Nutrition and Health at Chinese Center for Disease Control and Prevention; Beijing; China.; The George Institute for Global Health at Peking University Health Science Center; Discovery Vitality, Johannesburg, South Africa.; Queen Mary University of London; School of Computer Science & Engineering, Beihang University; The George Institute for Global Health | AUSTRALIA

创建时间：

2021-01-01