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Article(id=1322609064606019669, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202506287, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1750176000000, receivedDateStr=2025-06-18, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1793264173890, onlineDateStr=2026-10-29, pubDate=1764000000000, pubDateStr=2025-11-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793264173890, onlineIssueDateStr=2026-10-29, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793264173890, creator=13701087609, updateTime=1793264173890, updator=13701087609, issue=Issue{id=1322609030938346427, tenantId=1146029695717560320, journalId=1227665162245664772, year='2025', volume='52', issue='22', pageStart='4033', pageEnd='4224', issueExtLink='null', onlineDate='null', pubDate='1764000000000', pubDateStr='2025-11-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793264165863, creator='13701087609', updateTime=1793264299902, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1322609593264489401, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1322609593264489402, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=4084, endPage=4089, ext={EN=ArticleExt(id=1322609064811540566, articleId=1322609064606019669, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Survey on the use of condiments and salt contribution rate in food items from seven institutional and corporate canteens, Chengdu City, columnId=1228016572783063333, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Food Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To provide scientific evidence for promoting salt reduction and establishing nutritionally healthy canteens.

Methods

Seven institutional and enterprise canteens in Chengdu’s chronic disease prevention zones were surveyed. Over four weeks, accounting and weighing methods were used to collect data on the usage of all condiments, weights of main/auxiliary ingredients in popular dishes, salt concentration in soups, per capita salt intake, dish-specific salt content and salt contribution rate, and condiment-derived salt contribution rates. The data was analyzed using the Kruskal-Wallis H test to compare differences between groups.

Results

Condiment usage and total salt content varied significantly across canteens. Median salt intake was 5.2（4.0, 5.5）g per diner per meal, with 87.8% contributed by table salt, fermented bean paste, soy sauce, chicken essence, and monosodium glutamate. Salt content and contribution rates of popular dishes showed significant variation（H=20.433，P=0.002；H=19.045，P=0.004）. Median dish-specific salt contribution rate was 28.7%（14.4%,43.9%）. Bean products and vegetable dishes had the highest salt content（H=11.905，P=0.018）; home-style and spicy dishes contained more salt（H=9.567，P=0.048）. In savory dishes, table salt contributed most to condiment-derived salt（H=21.305，P<0.001）; in home-style/spicy dishes, fermented bean paste/tempeh dominated（H=24.700，P<0.001）. Median soup salt concentration was 0.28%（0.12%,0.38%）, with fish/vegetable soups highest and poultry soups lowest（H=22.668，P<0.001）.

Conclusion

Chengdu institutional canteens exhibit high salt-containing condiment usage. Nudge-based interventions may effectively advance salt reduction and nutritionally healthy canteen development.

, authors=Xiao-hua LYU1, 2, Chen-xi WANG1, Jing-ru MA1, authorsList=Xiao-hua LYU, Chen-xi WANG, Jing-ru MA, authorCompany=null, correspAuthors=Xiao-hua LYU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1322609067659473000, articleId=1322609064606019669, tenantId=1146029695717560320, journalId=1227665162245664772, language=CN, title=成都市七家企事业单位食堂调味品使用与菜品盐贡献率调查, columnId=1228016573034721597, journalTitle=现代预防医学, columnName=营养与食品卫生, runingTitle=null, highlight=null, articleAbstract=
目的

调查成都市企事业单位食堂调味品使用与菜品的盐贡献率，为推进食堂减盐和开展营养健康食堂建设提供科学依据。

方法

以成都市慢性病综合防控示范区拟申报健康单位或营养健康食堂的7家企事业单位食堂为调查对象，在调查的4周中，采用记账法和称重法收集食堂的所有调味品使用量、热销菜主辅料重量，测定汤菜的盐度，计算就餐者每餐盐摄入量、菜品的盐含量和盐贡献率、菜品所用调味品的盐贡献率，数据采用Kruskal-Wallis H检验比较组间差异。

结果

被调查食堂的调味品使用量和总含盐量差异较大，就餐者盐中位摄入量为5.2（4.0，5.5）g/（人·餐次），主要来源于食盐、豆瓣、酱油、鸡精、味精等五种调味品，盐贡献率为87.8%。被调查食堂热销菜盐含量及盐贡献率差异具有显著性（H=20.433，P=0.002；H=19.045，P=0.004），热销菜盐中位贡献率为28.7%（14.4%，43.9%）。豆制品和蔬菜类菜品盐含量最高（H=11.905，P=0.018），家常和麻辣味型菜品盐含量较高（H=9.567，P=0.048），咸鲜味型菜品调味品盐贡献率以食盐最高（H=21.305，P<0.001），家常和麻辣味型菜品调味品盐贡献率以豆瓣酱/豆豉最高（H=24.700，P<0.001）。汤菜的中位盐度为0.28%（0.12%，0.38%），鱼汤和素菜汤盐度最高，禽肉汤盐度最低（H=22.668，P<0.001）。

结论

成都市7家企事业单位食堂含盐调味品使用量较大，存在“隐形盐”造成的高盐风险。助推式措施可能有助于食堂减盐行动的推进及营养健康食堂的建设。

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吕晓华（1971—），女，博士，教授，研究方向：特殊人群营养

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吕晓华，E-mail:
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Chongqing, 2019, Chongqing: Chongqing Environmental Science Society.（In Chinese）, articleTitle=Opportunities, challenges and countermeasures for food waste management in China under the background of “zero-waste city” construction, refAbstract=null)], funds=[Fund(id=1322609072696832151, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, awardId=2020YFC2006303, language=CN, fundingSource=国家重点研发计划主动健康和老龄化科技应对专项膳食营养评估和干预技术研究“差异化地域膳食模式对健康与疾病影响的研究”(2020YFC2006303), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1322609067877576810, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, xref=1., ext=[AuthorCompanyExt(id=1322609067885965419, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, companyId=1322609067877576810, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, Sichuan 610041, China), AuthorCompanyExt(id=1322609067890159724, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, companyId=1322609067877576810, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.四川大学华西公共卫生学院/四川大学华西第四医院，四川　成都　610041)]), AuthorCompany(id=1322609067957268589, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, xref=2., ext=[AuthorCompanyExt(id=1322609067961462894, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, companyId=1322609067957268589, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.主动健康与食品营养安全四川省重点实验室)])], figs=[ArticleFig(id=1322609069500772487, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 1, caption=

Operational profiles of workplace canteens under investigation

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号性质每餐用餐人数食堂规模a
1企业167中型
2企业383大型
3事业单位125中型
4事业单位62小型
5事业单位102中型
6事业单位57小型
7事业单位133中型
), ArticleFig(id=1322609069567881352, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表1, caption=

被调查的企事业单位食堂基本情况

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号性质每餐用餐人数食堂规模a
1企业167中型
2企业383大型
3事业单位125中型
4事业单位62小型
5事业单位102中型
6事业单位57小型
7事业单位133中型
), ArticleFig(id=1322609071270768777, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 2, caption=

Salt intake assessment in the canteen under investigation

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号总就餐人次调味品用量
（g）		折合盐总量
（g）		人均盐摄入量
[g/（人·餐次）]
113 970296 342.962 655.74.5
232 110483 565.2167 097.15.2
310 461131 991.635 347.23.4
45 13669 558.828 720.65.6
58 511158 568.445 274.25.3
64 77499 962.524 716.05.2
712 060293 034.795 877.07.9
), ArticleFig(id=1322609071350460555, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表2, caption=

被调查食堂盐摄入情况

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号总就餐人次调味品用量
（g）		折合盐总量
（g）		人均盐摄入量
[g/（人·餐次）]
113 970296 342.962 655.74.5
232 110483 565.2167 097.15.2
310 461131 991.635 347.23.4
45 13669 558.828 720.65.6
58 511158 568.445 274.25.3
64 77499 962.524 716.05.2
712 060293 034.795 877.07.9
), ArticleFig(id=1322609071430152332, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 3, caption=

Salt content and salt contribution rate from condiments in the canteen under investigation

, figureFileSmall=null, figureFileBig=null, tableContent=
调味品含盐量（g）盐贡献率（%）
MP25P75MP25P75
食盐18 847.013 353.539 537.541.936.053.0
鸡精3 612.11 945.08 444.214.62.618.9
豆瓣10 457.73 535.216 151.913.111.019.7
酱油9 188.64 457.810 391.011.410.414.2
味精3 866.42 787.94 696.96.95.87.4
火锅底料748.5594.31 469.31.41.12.2
泡菜312176.11 703.30.90.32.0
辣酱465.9224.9791.30.90.21.4
蚝油376.347.2669.40.40.11.1
其他酱类90.71.0363.80.30.11.0
豆豉78.444.8462.30.30.10.6
浓缩鸡汁124.29.0146.90.20.10.4
合计45 272.432 033.979 266.392.167.7122.1
), ArticleFig(id=1322609071505649805, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表3, caption=

调味品的含盐量及盐贡献率

, figureFileSmall=null, figureFileBig=null, tableContent=
调味品含盐量（g）盐贡献率（%）
MP25P75MP25P75
食盐18 847.013 353.539 537.541.936.053.0
鸡精3 612.11 945.08 444.214.62.618.9
豆瓣10 457.73 535.216 151.913.111.019.7
酱油9 188.64 457.810 391.011.410.414.2
味精3 866.42 787.94 696.96.95.87.4
火锅底料748.5594.31 469.31.41.12.2
泡菜312176.11 703.30.90.32.0
辣酱465.9224.9791.30.90.21.4
蚝油376.347.2669.40.40.11.1
其他酱类90.71.0363.80.30.11.0
豆豉78.444.8462.30.30.10.6
浓缩鸡汁124.29.0146.90.20.10.4
合计45 272.432 033.979 266.392.167.7122.1
), ArticleFig(id=1322609071581147279, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 4, caption=

Salt content and salt contribution rate in popular dishes in the canteen under investigation

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号n盐含量（g/100 g）HP值盐贡献率（%）HP值
MP25P75MP25P75
160.600.471.3020.4330.00213.3310.4428.8919.0450.004
250.990.921.5819.0417.7030.38
371.081.011.4231.7629.7041.76
4100.980.901.1817.4416.1521.12
571.100.981.8620.7518.4935.09
691.301.061.7025.0020.3832.69
7102.251.693.1728.4421.3740.13
), ArticleFig(id=1322609071933468816, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表4, caption=

被调查食堂热销菜的盐含量及盐贡献率

, figureFileSmall=null, figureFileBig=null, tableContent=
食堂编号n盐含量（g/100 g）HP值盐贡献率（%）HP值
MP25P75MP25P75
160.600.471.3020.4330.00213.3310.4428.8919.0450.004
250.990.921.5819.0417.7030.38
371.081.011.4231.7629.7041.76
4100.980.901.1817.4416.1521.12
571.100.981.8620.7518.4935.09
691.301.061.7025.0020.3832.69
7102.251.693.1728.4421.3740.13
), ArticleFig(id=1322609072008966289, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 5, caption=

Salt content in different ingredient-based dishes and the salt contribution rate from condiments[M（P25，P75）]

, figureFileSmall=null, figureFileBig=null, tableContent=
分类n盐含量
（g/100 g）		盐贡献率（%）
食盐鸡精/味精酱油豆瓣酱/豆豉其他
畜肉类150.91（0.6,1.14）23.01（8.92,86.86）3.57（2.78,5.51）6.58（0.00,13.84）0.00（0.00,72.84）0.25（0.11,0.43）
禽肉类110.71（0.54,1.07）76.92（51.96,94.53）5.71（3.38,6.94）2.77（0.00,27.12）0.00（0.00,0.00）0.24（0.20,0.55）
水产类130.63（0.56,0.85）53.14（20.19,86.78）3.34（2.40,3.96）0.00（0.00,7.48）0.00（0.00,66.20）0.82（0.64,19.93）
蔬菜类101.17（0.89,1.54）74.77（49.71,84.86）3.76（2.97,6.42）10.87（2.11,16.63）0.00（0.00,0.00）1.02（0.34,2.28）
豆制品52.39（1.91,2.56）12.44（11.02,35.72）2.00（1.00,2.29）14.08（10.97,16.15）66.59（49.82,70.38）0.13（0.11,0.15）
H11.9054.1545.0444.7168.56115.730
P值0.0180.3860.2830.3180.0730.003
), ArticleFig(id=1322609072088658066, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表5, caption=

不同食材菜品的盐含量及调味品盐贡献率 [M（P25，P75）]

, figureFileSmall=null, figureFileBig=null, tableContent=
分类n盐含量
（g/100 g）		盐贡献率（%）
食盐鸡精/味精酱油豆瓣酱/豆豉其他
畜肉类150.91（0.6,1.14）23.01（8.92,86.86）3.57（2.78,5.51）6.58（0.00,13.84）0.00（0.00,72.84）0.25（0.11,0.43）
禽肉类110.71（0.54,1.07）76.92（51.96,94.53）5.71（3.38,6.94）2.77（0.00,27.12）0.00（0.00,0.00）0.24（0.20,0.55）
水产类130.63（0.56,0.85）53.14（20.19,86.78）3.34（2.40,3.96）0.00（0.00,7.48）0.00（0.00,66.20）0.82（0.64,19.93）
蔬菜类101.17（0.89,1.54）74.77（49.71,84.86）3.76（2.97,6.42）10.87（2.11,16.63）0.00（0.00,0.00）1.02（0.34,2.28）
豆制品52.39（1.91,2.56）12.44（11.02,35.72）2.00（1.00,2.29）14.08（10.97,16.15）66.59（49.82,70.38）0.13（0.11,0.15）
H11.9054.1545.0444.7168.56115.730
P值0.0180.3860.2830.3180.0730.003
), ArticleFig(id=1322609072365482131, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 6, caption=

Salt content in different flavor categories of dishes and the salt contribution rate from condiments [M（P25，P75）]

, figureFileSmall=null, figureFileBig=null, tableContent=
分类an盐含量
（g/100 g）		盐贡献率（%）
食盐鸡精/味精酱油豆瓣酱/豆豉其他b
家常121.44（0.99,1.50）13.37（8.64,23.59）3.42（2.87,4.26）7.24（5.46,17.12）69.09（49.22,75.37）0.36（0.20,3.06）
麻辣101.14（0.90,1.71）17.48（10.1,30.63）2.9（2.1,3.54）3.29（0.00,7.63）69.38（8.26,77.69）0.26（0.14,0.39）
咸鲜120.64（0.52,0.83）94.72（84.01,96.45）3.72（2.03,5.76）0.00（0.00,13.07）0.00（0.00,0.00）0.31（0.24,0.42）
鱼香50.83（0.69,0.94）59.49（38.87,75.1）4.28（2.86,6.00）13.19（10.11,15.59）0.00（0.00,17.37）1.51（0.73,11.84）
其他150.81（0.52,1.22）63.59（40.62,87.99）4.82（2.89,7.04）8.43（0.00,27.9）0.00（0.00,0.00）1.07（0.21,2.56）
H9.56721.3052.1034.71024.7006.464
P值0.048<0.0010.7170.319<0.0010.167
), ArticleFig(id=1322609072445173908, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表6, caption=

不同味型菜品的盐含量及调味品盐贡献率 [M（P25，P75）]

, figureFileSmall=null, figureFileBig=null, tableContent=
分类an盐含量
（g/100 g）		盐贡献率（%）
食盐鸡精/味精酱油豆瓣酱/豆豉其他b
家常121.44（0.99,1.50）13.37（8.64,23.59）3.42（2.87,4.26）7.24（5.46,17.12）69.09（49.22,75.37）0.36（0.20,3.06）
麻辣101.14（0.90,1.71）17.48（10.1,30.63）2.9（2.1,3.54）3.29（0.00,7.63）69.38（8.26,77.69）0.26（0.14,0.39）
咸鲜120.64（0.52,0.83）94.72（84.01,96.45）3.72（2.03,5.76）0.00（0.00,13.07）0.00（0.00,0.00）0.31（0.24,0.42）
鱼香50.83（0.69,0.94）59.49（38.87,75.1）4.28（2.86,6.00）13.19（10.11,15.59）0.00（0.00,17.37）1.51（0.73,11.84）
其他150.81（0.52,1.22）63.59（40.62,87.99）4.82（2.89,7.04）8.43（0.00,27.9）0.00（0.00,0.00）1.07（0.21,2.56）
H9.56721.3052.1034.71024.7006.464
P值0.048<0.0010.7170.319<0.0010.167
), ArticleFig(id=1322609072529059989, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=EN, label=Table 7, caption=

Salt content of the soup dishes in the canteen under investigation

, figureFileSmall=null, figureFileBig=null, tableContent=
分类n盐度（%）
MP25P75
蛋汤210.250.100.36
畜肉汤230.290.140.41
禽肉汤160.120.100.28
鱼汤20.450.380.53
骨头汤330.190.100.32
素菜汤470.350.280.40
H22.668
P值<0.001
), ArticleFig(id=1322609072600363158, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609064606019669, language=CN, label=表7, caption=

被调查食堂汤菜的盐度

, figureFileSmall=null, figureFileBig=null, tableContent=
分类n盐度（%）
MP25P75
蛋汤210.250.100.36
畜肉汤230.290.140.41
禽肉汤160.120.100.28
鱼汤20.450.380.53
骨头汤330.190.100.32
素菜汤470.350.280.40
H22.668
P值<0.001
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成都市七家企事业单位食堂调味品使用与菜品盐贡献率调查
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吕晓华 1, 2 , 王晨曦 1 , 马璟茹 1
现代预防医学 | 营养与食品卫生 2025,52(22): 4084-4089
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现代预防医学 |营养与食品卫生 2025 , 52 (22) : 4084 -4089
成都市七家企事业单位食堂调味品使用与菜品盐贡献率调查
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吕晓华1, 2 , 王晨曦1, 马璟茹1
作者信息
  • 1.四川大学华西公共卫生学院/四川大学华西第四医院，四川　成都　610041
  • 2.主动健康与食品营养安全四川省重点实验室
通讯作者:
吕晓华，E-mail:
作者简介:

吕晓华（1971—），女，博士，教授，研究方向：特殊人群营养

Survey on the use of condiments and salt contribution rate in food items from seven institutional and corporate canteens, Chengdu City
Xiao-hua LYU1, 2 , Chen-xi WANG1, Jing-ru MA1
Affiliations
  • West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, Sichuan 610041, China
出版时间: 2025-11-25 doi: 10.20043/j.cnki.MPM.202506287
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摘要
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目的

调查成都市企事业单位食堂调味品使用与菜品的盐贡献率，为推进食堂减盐和开展营养健康食堂建设提供科学依据。

方法

以成都市慢性病综合防控示范区拟申报健康单位或营养健康食堂的7家企事业单位食堂为调查对象，在调查的4周中，采用记账法和称重法收集食堂的所有调味品使用量、热销菜主辅料重量，测定汤菜的盐度，计算就餐者每餐盐摄入量、菜品的盐含量和盐贡献率、菜品所用调味品的盐贡献率，数据采用Kruskal-Wallis H检验比较组间差异。

结果

被调查食堂的调味品使用量和总含盐量差异较大，就餐者盐中位摄入量为5.2（4.0，5.5）g/（人·餐次），主要来源于食盐、豆瓣、酱油、鸡精、味精等五种调味品，盐贡献率为87.8%。被调查食堂热销菜盐含量及盐贡献率差异具有显著性（H=20.433，P=0.002；H=19.045，P=0.004），热销菜盐中位贡献率为28.7%（14.4%，43.9%）。豆制品和蔬菜类菜品盐含量最高（H=11.905，P=0.018），家常和麻辣味型菜品盐含量较高（H=9.567，P=0.048），咸鲜味型菜品调味品盐贡献率以食盐最高（H=21.305，P<0.001），家常和麻辣味型菜品调味品盐贡献率以豆瓣酱/豆豉最高（H=24.700，P<0.001）。汤菜的中位盐度为0.28%（0.12%，0.38%），鱼汤和素菜汤盐度最高，禽肉汤盐度最低（H=22.668，P<0.001）。

结论

成都市7家企事业单位食堂含盐调味品使用量较大，存在“隐形盐”造成的高盐风险。助推式措施可能有助于食堂减盐行动的推进及营养健康食堂的建设。

食堂  /  调味品  /  菜品  /  盐
Objective

To provide scientific evidence for promoting salt reduction and establishing nutritionally healthy canteens.

Methods

Seven institutional and enterprise canteens in Chengdu’s chronic disease prevention zones were surveyed. Over four weeks, accounting and weighing methods were used to collect data on the usage of all condiments, weights of main/auxiliary ingredients in popular dishes, salt concentration in soups, per capita salt intake, dish-specific salt content and salt contribution rate, and condiment-derived salt contribution rates. The data was analyzed using the Kruskal-Wallis H test to compare differences between groups.

Results

Condiment usage and total salt content varied significantly across canteens. Median salt intake was 5.2（4.0, 5.5）g per diner per meal, with 87.8% contributed by table salt, fermented bean paste, soy sauce, chicken essence, and monosodium glutamate. Salt content and contribution rates of popular dishes showed significant variation（H=20.433，P=0.002；H=19.045，P=0.004）. Median dish-specific salt contribution rate was 28.7%（14.4%,43.9%）. Bean products and vegetable dishes had the highest salt content（H=11.905，P=0.018）; home-style and spicy dishes contained more salt（H=9.567，P=0.048）. In savory dishes, table salt contributed most to condiment-derived salt（H=21.305，P<0.001）; in home-style/spicy dishes, fermented bean paste/tempeh dominated（H=24.700，P<0.001）. Median soup salt concentration was 0.28%（0.12%,0.38%）, with fish/vegetable soups highest and poultry soups lowest（H=22.668，P<0.001）.

Conclusion

Chengdu institutional canteens exhibit high salt-containing condiment usage. Nudge-based interventions may effectively advance salt reduction and nutritionally healthy canteen development.

Canteen  /  Condiments  /  Dishes  /  Salt
吕晓华, 王晨曦, 马璟茹. 成都市七家企事业单位食堂调味品使用与菜品盐贡献率调查. 现代预防医学, 2025 , 52 (22) : 4084 -4089 . DOI: 10.20043/j.cnki.MPM.202506287
Xiao-hua LYU, Chen-xi WANG, Jing-ru MA. Survey on the use of condiments and salt contribution rate in food items from seven institutional and corporate canteens, Chengdu City[J]. Modern Preventive Medicine, 2025 , 52 (22) : 4084 -4089 . DOI: 10.20043/j.cnki.MPM.202506287
正文
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高盐饮食是高血压、心脑血管疾病等慢性病的重要危险因素[1-2]，减盐则是减少慢性病负担最具成本-效益的干预措施之一[2-3]。职业人群每日食盐摄入主要来自家庭、单位食堂、餐馆就餐及预包装食品，企事业单位食堂覆盖的职业人群数量众多，且其供餐在每日膳食中所占比重较大，食堂就餐成为职业人群盐摄入的重要来源[4]，故食堂控盐成效直接影响职业人群的慢性病防控效果。为此，国民营养计划（2017—2030年）、《“健康中国 2030”规划纲要》、健康中国行动（2019—2030年）等国家相关健康政策指南明确提出，集体供餐单位应加强食盐管控，建设减盐宣传与支持环境，推行减盐举措，从而助力职业人群营养健康水平提升及慢性病预防。以往减盐研究多关注家庭烹饪、餐馆或加工食品，而单位食堂具有菜品标准化、大规模制作、调味品集中采购使用、就餐人群相对固定等特点，其减盐策略与家庭或商业餐饮不尽相同。在食堂开展减盐工作的关键是减少食盐和含钠调味品用量，而现有针对食堂的研究通常以膳食或菜品钠含量作为观察指标。因钠在食材中广泛存在，不能用钠含量推断调味品用量。为此，本文选择拟申报健康单位或营养健康食堂的成都企事业单位食堂，调查调味品使用情况及菜品的盐贡献率等基线数据，定位单位食堂减盐干预的“靶点”，为制定和实施针对性的减盐干预措施提供数据支持，也为制定地方性集体供餐单位减盐指南提供科学依据。
1　对象与方法
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1.1　调查对象
方便抽样，选取成都市慢性病综合防控示范区拟申报健康单位或营养健康食堂的7家企事业单位食堂。基本情况见表1。
1.2　主要仪器设备
海尔CFC-01型厨房秤（海尔机器人科技（青岛）有限公司），最大量程6 kg，精度0.1 g；苪木WS-200型盐度计（东莞市盛山电子科技公司），最大量程10%，精度0.01%。
1.3　研究方法
2024年11—12月进行为期4周的现场调查。调查内容如下：
1.3.1　调味品使用情况
对被调查食堂的所有调味品进行编号，记录名称、规格、食品包装营养成分表中的钠含量，在调查首日，对结存的所有调味品进行称重，随后每周的最后一个工作日对结存的所有调味品进行称重，记录调味品的结存量、登记购进量或自产量以及废弃或其他用途量。每餐根据就餐卡刷卡记录和食堂员工出勤记录统计就餐人数。调查结束时计算调味品总用量、调味品总含盐量、某调味品的盐贡献率和人均每餐食盐摄入量。计算公式：
某调味品总用量（g）=调查首日某调味品结存量（g）+购进量或自产量（g）-[最终调味品结存量（g）+废弃或其他用途量（g）]
其中，某调味品结存量：调查开始时某调味品未开封和已开封的重量（g）。
购进量或自产量：调查期间购买的或自行制作的调味品的重量（g）。
废弃或其他用途量：调查期间某调味品废弃或用于其他用途的重量（g）。
其中，400：以1 g食盐含钠400 mg计[5]
1.3.2　菜品的盐含量及调味品盐贡献率
调查期间，每个工作日在每餐菜品烹调前，称量食材和调味品用量；餐后选出1~2道热销菜，计算菜品的盐含量和盐贡献率、调味品盐贡献率。
1.3.3　汤菜的盐度测量
调查期间，每个工作日用盐度计测量每餐汤菜的盐度。
1.4　质量控制
参与现场调查的人员经培训且考核合格；现场进行调味品、食材称重、盐度测量时均使用统一的仪器，测量前进行校准；调查数据由专设的质控人员审核，如有异常当日进行复核、纠错。
1.5　数据统计分析
数据录入Excel进行汇总整理，采用R 4.4.3语言进行统计分析。调味品的使用量为偏态分布，数据以M（P25，P75）进行描述，采用Kruskal-Wallis H检验比较组间差异，检验水准α=0.05。
2　结果
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2.1　被调查食堂调味品使用情况
如表2所示，被调查食堂的调味品使用量和总含盐量差异较大，且与食堂规模和就餐人次不成比例，食堂用餐者盐中位摄入量为5.2（4.0，5.5）g/（人·餐次）。如表3所示，调味品盐贡献率以食盐最高，占比41.9%，其次为鸡精、豆瓣、酱油和味精。五种调味品盐贡献率为87.8%。此外，多数食堂使用火锅底料、泡菜、香辣酱、蚝油、甜面酱、豆豉和浓缩鸡汁等含盐调味料。
2.2　被调查食堂热销菜盐含量及盐贡献率
如表4所示，被调查食堂热销菜盐含量及盐贡献率差异具有显著性（P<0.01），热销菜盐中位贡献率为28.7%（14.4%，43.9%）。以中型规模的食堂3和食堂7最高。
如表5和表6所示，按食材分类，豆制品和蔬菜类菜品盐含量最高，差异具有显著性（P<0.05），其中蔬菜类菜品使用的火锅底料、泡菜、酱类、蚝油、浓缩鸡汁、料酒、醋等其他调味品的盐贡献率最高，差异具有显著性（P<0.01）。按味型分类，主要为家常、麻辣、咸鲜、鱼香等4个味型，各味型菜品的盐含量具有显著性差异（P<0.05），其中家常和麻辣味型菜品盐含量较高。各味型菜品使用的调味品盐贡献率具有显著性差异，咸鲜味型菜品调味品盐贡献率以食盐最高（P<0.01），家常和麻辣味型菜品调味品盐贡献率以豆瓣酱/豆豉最高（P<0.01）。
2.3　被调查食堂汤菜的盐含量
如表7所示，被调查食堂汤菜的盐度中位数为0.28%（0.12%，0.38%），2道鱼汤盐度最高，其次为素菜汤，禽肉汤盐度最低，差异具有统计学意义（P<0.01）。
3　讨论
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国际经验已表明：以公共餐厅、食堂为中心进行膳食营养搭配和健康生活方式的宣教和引导、积极社会环境的建设，是践行合理膳食、提升公众健康水平的有效手段。在WHO的“SHAKE”减盐策略基础上，我国提出了中国减盐行动的“CHRPS策略”[2]，即宣传与健康教育（communication and education），家庭烹饪减盐（salt reduction in home cooking），餐饮业减盐（salt reduction in restaurants），预包装食品减盐（reducing salt content in pre-packaged food），监测与评价（surveillance and evaluation）。当前我国居民大多有减盐意愿[6]，在食堂减盐行动中，只需“轻推”一把，就能帮助人们做出健康选择。本文首次在单位食堂这一关键集体供餐场所中，通过估算食堂主要调味品的消耗量，并结合代表性菜品的盐含量，刻画食堂盐来源，为制定针对性和可操作性强的单位食堂减盐策略提供科学依据。
3.1　“盐贡献率”指标的选择
食盐是膳食钠的主要来源，食盐摄入过多是钠摄入过量的主要原因。以往研究以“膳食钠”为观察评价指标[7-9]，在《餐饮食品营养标识指南》的基本标示内容包括钠含量和相当于钠的食盐量，但钠是人体必需营养素，膳食钠摄入过低，影响人体的正常生理。研究发现，含有1 500 mg钠的膳食有利于预防高血压，且不会出现钠缺乏[10]。因此，中国居民膳食营养素参考摄入量（2023版）将我国成人钠的AI建议为1 500 mg/d。虽然人体钠来源主要为食盐、含盐调味品（如酱油、味精）等，但钠广泛存在于天然食物中，如谷类含钠1.0~21.5 mg/100 g，蔬菜类含钠3~180 mg/100 g，畜肉类含钠36.7~84.2 mg/100 g，水产类含钠8.6~2 011.7 mg/100 g。中国居民膳食指南（2022）中推荐的成年男性一日2 250 kcal食谱和学生午餐中[11]，天然食材的钠含量分别为495 mg和380 mg。故将钠含量转换为食盐量，既不科学，也不合理。因此，本文采用“盐”和“盐贡献率”的表述，更直观地为减盐行动提供科学依据。同时，建议在科普宣传中可采用“添加盐”（added salt）的用词，以便公众准确领会减盐的含义。
3.2　食堂调味品的使用情况
各国膳食盐的来源差异较大，受地域文化、饮食习惯、食物种类、烹调方式等诸多因素的影响[12]，我国居民主要通过烹饪时添加的盐和含盐的调味品摄入食盐[7]，而在欧美国家，预包装食品是食盐的主要来源，因此，餐饮减盐是我国减盐行动的重点。本文中，食堂缺乏标准化调味流程，厨师凭经验添加调味品，表现为被调查食堂调味品使用量和总含盐量差异大。为增加菜肴滋味，有的食堂惯用火锅底料、泡菜等预加工复合调味料，被调查食堂使用的火锅底料盐含量约125 mg/g（含钠50 mg/g），预包装泡菜盐含量约62.5 mg/g（含钠25 mg/g）；另外，辣酱、豆豉等川菜常用的特色调味品也是不容忽视的盐来源。
被调查单位食堂用餐者每餐盐摄入量约5.2 g，高于不超过5 g/d的建议量[11] ，即使小型食堂也保持调味品的高使用量，在企事业单位食堂推进减盐行动势在必行。由于各地饮食习惯和烹调方式不同，常用含盐调味品差异较大，如鲁菜常用大酱、面酱等酱类[13]，而豆瓣是川菜的灵魂。被调查单位食堂的盐主要来自食盐，占比41.9%；鸡精、豆瓣、酱油和味精的贡献也较大，合计占46.0%，这些鲜味剂含隐性钠，厨师只顾"提鲜"而忽视了"增咸"，且辣椒/发酵风味能掩盖咸味，如豆瓣酱的“鲜辣”降低用餐者对咸味的感知；食堂采购预包装调味品时，不核查营养标签中钠含量，这些因素与人均每餐盐摄入量居高有关。
3.3　食堂菜品的盐贡献率
本次调查发现，食堂热销菜品是就餐者膳食钠摄入的主要来源之一，部分热销菜几乎贡献一餐中近一半的盐摄入量（P75 为43.9%），提示在食堂环境中，针对热销菜品进行控盐对降低职业人群膳食钠摄入具有重要意义。豆制品和蔬菜类菜品的盐含量高于其他菜品，可能与食材的特点有关：豆制品（如豆腐干、素鸡）具有多孔结构，在烹饪（如卤制、烧制）过程中极易吸收含盐汤汁和调味料。蔬菜（尤其叶菜）烹饪时常需缩短加热时间，可能依赖盐快速提味。部分蔬菜和豆制品本身味道相对清淡，添加更多盐或高盐调味品可增加风味，如被调查食堂的蔬菜菜品拌菜形式较多。家常和麻辣味型菜品在食堂菜品中较普遍，其调味品盐贡献主要来自豆瓣酱/豆豉类“隐性盐”，这些发酵调味品的钠含量可能被低估，易形成健康隐患。热销菜品的盐贡献率较高，应作为减盐的重点菜品，适当减少调味品使用量。餐饮服务者常认为减少菜品的调味品用量意味着改变用餐者长期形成的口味习惯[14]，并非易事。然而，菜品降低10%~15%的用盐量对口感不会造成明显影响[15]。食堂应优先对豆制品、蔬菜类热销菜以及家常、麻辣味型菜品制定减盐方案。在保持风味的前提下，减少豆瓣酱/豆豉等高盐调味品的用量，探索利用天然香料、果蔬风味（如番茄、菌菇、柠檬）等非盐增味技术替代部分调味品。对咸鲜味型等以食盐为主要来源的菜品，进行量化盐添加（如使用限盐勺、标准化食谱）。使用醒目的颜色标识来区分高盐、中盐和低盐菜品，有助于用餐者做出健康选择。
汤菜常被视为“健康”选择，但其潜在的高盐风险易被忽视。本文调查发现，食堂提供的汤菜也是盐的重要来源，与既往研究结果一致[16]。以一餐饮用200 ml汤计算，则摄入盐0.52 g，占每餐盐摄入量的10%。这可能源于追求鱼汤的浓白（有时误认为需多盐）或素菜汤底风味不足需盐弥补。在食堂开展减盐行动时，制作汤菜可不加盐或少加盐，而在汤品旁边放置盐瓶由用餐者自行加盐。
3.4　研究的局限性
有文献报道，川渝地区餐厨垃圾盐含量约2%[17]，目前集体食堂倡导光盘行动，故本次调查未考虑厨余量，可能高估人均每餐食盐摄入量。根据现场观察，食堂荤菜厨余率约15%~30%（骨头/汤水类菜品），素菜较低。假设厨余率为20%，则人均每餐食盐摄入量修正为4.16 g，虽然数值可能有所下降，但盐摄入量仍属较高水平。
另外，每餐仅计算 1~2个热销菜的盐含量，未能反映所有菜品的盐含量。热销菜大多是调味较重的菜品，可能导致盐含量被高估。但热销菜反映多数人的选择，从“实际摄入”角度具有一定意义。
综上，本次调查的成都市7家企事业单位食堂含盐调味品使用量较大，存在“隐形盐”造成的高盐风险。助推式措施可能有助于食堂减盐行动的推进及营养健康食堂的建设。
基金
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  • 国家重点研发计划主动健康和老龄化科技应对专项膳食营养评估和干预技术研究“差异化地域膳食模式对健康与疾病影响的研究”(2020YFC2006303)
文献
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2025年第52卷第22期
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doi: 10.20043/j.cnki.MPM.202506287
  • 接收时间：2025-06-18
  • 首发时间：2026-10-29
  • 出版时间：2025-11-25
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  • 收稿日期：2025-06-18
基金
国家重点研发计划主动健康和老龄化科技应对专项膳食营养评估和干预技术研究“差异化地域膳食模式对健康与疾病影响的研究”(2020YFC2006303)
作者信息
    1.四川大学华西公共卫生学院/四川大学华西第四医院，四川　成都　610041
    2.主动健康与食品营养安全四川省重点实验室

通讯作者:

吕晓华，E-mail:
参考文献
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https://castjournals.cast.org.cn/joweb/xdyfyx/CN/10.20043/j.cnki.MPM.202506287
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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