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Article(id=1240633238746616642, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1240633237542851387, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202402004, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1706716800000, receivedDateStr=2024-02-01, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1773719613967, onlineDateStr=2026-03-17, pubDate=1716566400000, pubDateStr=2024-05-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1773719613967, onlineIssueDateStr=2026-03-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1773719613967, creator=13701087609, updateTime=1773719613967, updator=13701087609, issue=Issue{id=1240633237542851387, tenantId=1146029695717560320, journalId=1227665162245664772, year='2024', volume='51', issue='10', pageStart='1729', pageEnd='1920', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1773719613680, creator=13701087609, updateTime=1773720039302, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1240635022806405370, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1240633237542851387, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1240635022806405371, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1240633237542851387, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=1775, endPage=1779, ext={EN=ArticleExt(id=1240633238977303366, articleId=1240633238746616642, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong, columnId=1240375107953161116, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Foold Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong.

Methods

A stratified, random sampling method was used to recruit a representative sample of catering units, and finally 60 catering units were selected and divided into the intervention group and control group. The content of sodium was determined according to the national detection standard (GB/T 5009.91-2003).

Results

After six months of intervention, the content of sodium of dishes in the intervention group’s catering units decreased from 436 mg/100 g 369 mg/100 g (Z=-3.88, P<0.001), with a decrease of 15.4%, while the control group only decreased by 4.3%. The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams (Z=-3.12, P<0.05).

Conclusion

The salt-reducing intervention can reduce the content of salt of the dishes, and the monitoring of indicators, such as salt consumption, number of diners and sales ratio of low salt dishes in catering units, should be complied.

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目的

研究减盐干预模式对山东省餐饮单位菜品含钠量及人均每餐食盐用量的影响。

方法

采用随机抽样和方便抽样结合的办法在全省10个项目点抽取60个餐饮单位（中型饭店、事业单位食堂和企业单位食堂各20个），将每种类型的餐饮单位随机分为干预组和对照组，干预组实施一次减盐知识培训、推出低盐菜品及点餐等两个减盐服务、开展三项减盐监测、开展四项减盐宣传等减盐干预，对照组不主动施加任何干预措施。选择就餐者食用次数较多的菜品共547份，采用国家标准GB/T5009.91-2003《食品中钠、钾的测定方法》测定菜品钠含量。

结果

经过六个月的减盐干预，干预组餐饮单位菜品钠含量由干预前的436 mg/100 g降至369 mg/100 g（Z=-3.88，P<0.001），降幅为15.4%，对照组下降仅4.3%，其中干预组中型饭店菜品钠含量降幅最大为30.9%，干预组餐饮单位人均每餐食盐用量由6.49下降至6.03克（Z=-3.12，P<0.05）。

结论

减盐干预能降低菜品钠含量及人均每餐食盐使用量，在中型饭店开展的效果要优于食堂，倡导餐饮单位实施减盐干预，应采用信息化手段对餐饮单位食盐使用量、用餐人次数及低盐菜品销售比例等指标进行长期监测。

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郭晓雷，E-mail:
, copyrightStatement=本刊刊出的所有文章不代表中华预防医学会和本刊编委会的观点，除非特别声明。, copyrightOwner=中华预防医学会和四川大学华西公共卫生学院, extLink=null, articleAbsUrl=null, sourceXml=uVRhNZvmFdfOL0Gttzj4zg==, magXml=ZjMsFPkPb4GSuAMKk+WV/g==, pdfUrl=null, pdf=roTrxyqe6ZmWNdMs1HdyLA==, pdfFileSize=523159, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=kptwYrPMgTzlxFlHIfI9cQ==, mapNumber=null, authorCompany=null, fund=null, authors=

任杰（1977—），女，博士，副主任医师，研究方向：慢性病防治

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任杰（1977—），女，博士，副主任医师，研究方向：慢性病防治

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任杰（1977—），女，博士，副主任医师，研究方向：慢性病防治

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Chinese Journal of Prevention and Control of Chronic Diseases, 2020, 28(7): 500-504., articleTitle=Evaluation of salt reduction intervention effects on catering units of Shandong Province from 2011 to 2016, refAbstract=null)], funds=[Fund(id=1240633245537194004, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, awardId=202112050706, language=CN, fundingSource=山东省医药卫生科技计划(202112050706), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1240633240923460436, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, xref=1., ext=[AuthorCompanyExt(id=1240633240931849046, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, companyId=1240633240923460436, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Department of Non-Communicable Disease Prevention, Shandong Provincial Center for Disease Control and Prevention, Jinan, Shandong 250014, China), AuthorCompanyExt(id=1240633240940237655, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, companyId=1240633240923460436, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.山东省疾病预防控制中心慢病所，山东 济南 250014)]), AuthorCompany(id=1240633241024123736, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, xref=2., ext=[AuthorCompanyExt(id=1240633241028318040, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, companyId=1240633241024123736, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.卫健策略(美国）济南代表处心血管健康项目)])], figs=[ArticleFig(id=1240633243318408171, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=EN, label=Table 1, caption=

The changes on the content of sodium in dishes after intervention

, figureFileSmall=null, figureFileBig=null, tableContent=
分组菜品类型份数干预前菜品钠含量（mg/100 g）干预后菜品钠含量（mg/100 g）变化程度(%)
中位数范围中位数范围
对照组荤菜62438135~959417109~959-4.8
荤素搭配菜97458106~886452115~876-1.3
素菜113373126~862332122~768-11.0
合计272422106~959404109~959-4.3
干预组荤菜60501120~944407105~848-18.8
荤素搭配菜a,b89464112~74936772~874-20.9
素菜a126390101~81732419~709-17.1
合计275436101~94436919~874-15.4
总计总计547432101~95938619-959-10.5
), ArticleFig(id=1240633243536511983, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=CN, label=表1, caption=

干预前后菜品钠含量变化

, figureFileSmall=null, figureFileBig=null, tableContent=
分组菜品类型份数干预前菜品钠含量（mg/100 g）干预后菜品钠含量（mg/100 g）变化程度(%)
中位数范围中位数范围
对照组荤菜62438135~959417109~959-4.8
荤素搭配菜97458106~886452115~876-1.3
素菜113373126~862332122~768-11.0
合计272422106~959404109~959-4.3
干预组荤菜60501120~944407105~848-18.8
荤素搭配菜a,b89464112~74936772~874-20.9
素菜a126390101~81732419~709-17.1
合计275436101~94436919~874-15.4
总计总计547432101~95938619-959-10.5
), ArticleFig(id=1240633243641369589, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=EN, label=Table 2, caption=

The changes on the content of sodium in dishes in different types of catering units after intervention

, figureFileSmall=null, figureFileBig=null, tableContent=
分组餐饮单位类型份数菜品类型干预前菜品钠含量（mg/100 g)干预后菜品钠含量（mg/100 g）变化程度(%)
中位数范围中位数范围
对照组中型饭店25荤菜443196~899468119~8945.6
28荤素搭配菜492200~826431154~876-12.4
38素菜313162~857324130~6963.5
91合计409162~899404119~894-1.2
机关食堂17荤菜430183~959454199~9495.6
36荤素搭配菜422106~773452166~7437.1
39素菜410126~862372122~768-9.3
92合计422106~959430122~9491.9
企业食堂20荤菜436135~786373109~959-14.4
33荤素搭配菜493126~886453115~826-8.1
36素菜394139~745307156~759-22.1
89合计445126~886373109~959-16.2
干预组中型饭店23荤菜513120~932440105~848-14.3
28荤素搭配菜a,b471180~749323102~542-31.4
44素菜a,b393101~81725566~647-35.1
95合计a,b465101~93232266~848-30.9
机关食堂18荤菜456198~944370196~841-18.9
26荤素搭配菜425153~736458247~7797.8
44素菜364104~793361118~709-0.8
88合计415104~944392118~841-5.5
企业食堂19荤菜504237~842407106~711-19.2
35荤素搭配菜472112~65836372~874-23.2
38素菜404115~76838419~677-5.2
92合计a455112~84239119~874-14.1
), ArticleFig(id=1240633243750421502, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=CN, label=表2, caption=

不同类型餐饮单位干预前后菜品钠含量变化

, figureFileSmall=null, figureFileBig=null, tableContent=
分组餐饮单位类型份数菜品类型干预前菜品钠含量（mg/100 g)干预后菜品钠含量（mg/100 g）变化程度(%)
中位数范围中位数范围
对照组中型饭店25荤菜443196~899468119~8945.6
28荤素搭配菜492200~826431154~876-12.4
38素菜313162~857324130~6963.5
91合计409162~899404119~894-1.2
机关食堂17荤菜430183~959454199~9495.6
36荤素搭配菜422106~773452166~7437.1
39素菜410126~862372122~768-9.3
92合计422106~959430122~9491.9
企业食堂20荤菜436135~786373109~959-14.4
33荤素搭配菜493126~886453115~826-8.1
36素菜394139~745307156~759-22.1
89合计445126~886373109~959-16.2
干预组中型饭店23荤菜513120~932440105~848-14.3
28荤素搭配菜a,b471180~749323102~542-31.4
44素菜a,b393101~81725566~647-35.1
95合计a,b465101~93232266~848-30.9
机关食堂18荤菜456198~944370196~841-18.9
26荤素搭配菜425153~736458247~7797.8
44素菜364104~793361118~709-0.8
88合计415104~944392118~841-5.5
企业食堂19荤菜504237~842407106~711-19.2
35荤素搭配菜472112~65836372~874-23.2
38素菜404115~76838419~677-5.2
92合计a455112~84239119~874-14.1
), ArticleFig(id=1240633243897221121, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=EN, label=Table 3, caption=

The changes on per capita salt consumption after intervention

, figureFileSmall=null, figureFileBig=null, tableContent=
分组餐饮单位类型数量干预前(g)干预后(g)TP值
对照组中型饭店75.915.67-0.510.612
机关食堂75.366.24-0.670.499
企业食堂75.765.80-1.010.310
合计215.765.80-1.570.112
干预组中型饭店77.075.36-0.850.398
机关食堂76.496.34-1.860.063
企业食堂76.266.03-1.690.091
合计a216.496.03-3.120.002
), ArticleFig(id=1240633245415559182, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1240633238746616642, language=CN, label=表3, caption=

干预前后人均每餐食盐使用量变化情况

, figureFileSmall=null, figureFileBig=null, tableContent=
分组餐饮单位类型数量干预前(g)干预后(g)TP值
对照组中型饭店75.915.67-0.510.612
机关食堂75.366.24-0.670.499
企业食堂75.765.80-1.010.310
合计215.765.80-1.570.112
干预组中型饭店77.075.36-0.850.398
机关食堂76.496.34-1.860.063
企业食堂76.266.03-1.690.091
合计a216.496.03-3.120.002
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减盐干预对山东省餐饮单位菜品钠含量影响的研究
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任杰 1 , 徐春晓 1 , 葛增 2 , 刘丹茹 1 , 董静 1 , 郭晓雷 1
现代预防医学 | 营养与食品卫生 2024,51(10): 1775-1779
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现代预防医学 | 营养与食品卫生 2024, 51(10): 1775-1779
减盐干预对山东省餐饮单位菜品钠含量影响的研究
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任杰1, 徐春晓1, 葛增2, 刘丹茹1, 董静1, 郭晓雷1
作者信息
  • 1.山东省疾病预防控制中心慢病所，山东 济南 250014
  • 2.卫健策略(美国）济南代表处心血管健康项目

    • 任杰（1977—），女，博士，副主任医师，研究方向：慢性病防治

通讯作者:

郭晓雷，E-mail:
Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong
Jie REN1, Chun-xiao XU1, Zeng GE2, Dan-ru LIU1, Jing DONG1, Xiao-lei GUO1
Affiliations
  • Department of Non-Communicable Disease Prevention, Shandong Provincial Center for Disease Control and Prevention, Jinan, Shandong 250014, China
出版时间: 2024-05-25 doi: 10.20043/j.cnki.MPM.202402004
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摘要
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目的

研究减盐干预模式对山东省餐饮单位菜品含钠量及人均每餐食盐用量的影响。

方法

采用随机抽样和方便抽样结合的办法在全省10个项目点抽取60个餐饮单位（中型饭店、事业单位食堂和企业单位食堂各20个），将每种类型的餐饮单位随机分为干预组和对照组，干预组实施一次减盐知识培训、推出低盐菜品及点餐等两个减盐服务、开展三项减盐监测、开展四项减盐宣传等减盐干预，对照组不主动施加任何干预措施。选择就餐者食用次数较多的菜品共547份，采用国家标准GB/T5009.91-2003《食品中钠、钾的测定方法》测定菜品钠含量。

结果

经过六个月的减盐干预，干预组餐饮单位菜品钠含量由干预前的436 mg/100 g降至369 mg/100 g（Z=-3.88，P<0.001），降幅为15.4%，对照组下降仅4.3%，其中干预组中型饭店菜品钠含量降幅最大为30.9%，干预组餐饮单位人均每餐食盐用量由6.49下降至6.03克（Z=-3.12，P<0.05）。

结论

减盐干预能降低菜品钠含量及人均每餐食盐使用量，在中型饭店开展的效果要优于食堂，倡导餐饮单位实施减盐干预，应采用信息化手段对餐饮单位食盐使用量、用餐人次数及低盐菜品销售比例等指标进行长期监测。

钠  /  减盐干预  /  餐饮单位  /  菜品
Objective

To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong.

Methods

A stratified, random sampling method was used to recruit a representative sample of catering units, and finally 60 catering units were selected and divided into the intervention group and control group. The content of sodium was determined according to the national detection standard (GB/T 5009.91-2003).

Results

After six months of intervention, the content of sodium of dishes in the intervention group’s catering units decreased from 436 mg/100 g 369 mg/100 g (Z=-3.88, P<0.001), with a decrease of 15.4%, while the control group only decreased by 4.3%. The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams (Z=-3.12, P<0.05).

Conclusion

The salt-reducing intervention can reduce the content of salt of the dishes, and the monitoring of indicators, such as salt consumption, number of diners and sales ratio of low salt dishes in catering units, should be complied.

Sodium  /  The salt-reducing intervention  /  Catering units  /  Dishes
任杰, 徐春晓, 葛增, 刘丹茹, 董静, 郭晓雷. 减盐干预对山东省餐饮单位菜品钠含量影响的研究. 现代预防医学, 2024 , 51 (10) : 1775 -1779 . DOI: 10.20043/j.cnki.MPM.202402004
Jie REN, Chun-xiao XU, Zeng GE, Dan-ru LIU, Jing DONG, Xiao-lei GUO. Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong[J]. Modern Preventive Medicine, 2024 , 51 (10) : 1775 -1779 . DOI: 10.20043/j.cnki.MPM.202402004
正文
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2017年疾病负担研究显示，高钠饮食是我国居民伤残调整寿命年和死亡的主要膳食危险因素[1-3]，既往研究已证实人群膳食钠摄入量与血压呈正相关关系[4]，因此减少钠摄入量是降低人群血压进而减少心脑血管疾病发病的有效措施之一[5-6]。我国居民膳食钠摄入量普遍较高，食盐等调味品是主要的摄入来源[7]。随着社会经济和网络订餐的发展，居民在外就餐比例增加，研究显示2017年我国城市18岁以上居民过去一周在外就餐比例为55.6%[8]，而在外就餐居民钠摄入量高于在家就餐居民[7]。山东省自2011年开始实施基于大规模社区人群及餐饮单位等重点场所的减盐防控高血压项目，总结出针对餐饮单位的减盐干预模式（即一次减盐培训、两个减盐服务、三项减盐监测及四个减盐宣传），本研究通过对餐饮单位实施六个月的减盐干预，评价干预前后菜品钠含量及人均每餐食盐使用量的变化情况，为制定及推广餐饮单位减盐干预措施提供依据。
1　研究内容与方法
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1.1　对象
2020年7月，采用多阶段随机抽样和方便抽样结合的方法，第一阶段在全省鲁西北平原、鲁中山地及胶东丘陵三种类型地区各随机抽取3、4及3个区县，共抽取济南市章丘区、青岛市西海岸新区、东营市东营区、昌邑市、曲阜市、肥城市、乳山市、乐陵市、沂水县和单县10个县（市、区）为本次调查点。第二阶段采用方便抽样的方法，从每个调查点选择中型饭店、机关（事业）单位食堂和企业单位食堂等三种类型的餐饮单位各2个，将每个调查点的每种类型餐饮单位各随机分为干预组及对照两个组。食堂纳入标准：安装电子打卡系统；每餐就餐者至少100人且规模75～250座；经营方式为自主经营。饭店纳入标准：配有电子宝点菜系统；规模75～250座。第三阶段从每个餐饮单位食用次数较多的菜品中随机抽取10个测定钠含量。菜品纳入标准：热菜且非汤类、非海产品，其中素菜类4个（不含畜禽肉类）、荤菜类6个（含畜禽肉类）。
1.2　干预措施
干预组实施减盐干预，包括①一次减盐知识培训：针对餐饮单位管理人员、厨师、服务人员等开展一次减盐干预培训并发放厨师控盐勺，培训时间约1个小时，每次培训要求餐饮工作者的参与率在 90%以上。为确保培训效果，培训后可以通过扫码答题领取纪念品；②推出低盐菜品及点餐等两个减盐服务：要求饭店推出10个低盐菜品（盐的用量较正常菜品至少降低10%及以上），制作低盐菜单并标识出含盐量。单位食堂应设置标识明显的低盐菜品区，每餐选出一道菜做成正常口味和低盐口味两种；服务人员在为顾客点餐时，能主动推荐低盐菜品，帮助顾客科学选餐；③开展三项减盐监测，开展含盐调味品使用量、低盐菜品销售比例（低盐菜品销售量占总菜品销售量的百分比）、用餐人次数监测，每月由餐饮单位统计数据并提交；④开展四项减盐宣传：在餐桌上摆放减盐宣传提示牌、在餐厅入口处摆放减盐宣传折页和口袋书、张贴减盐宣传画、播放减盐公益广告等提醒就餐者平衡膳食，控制食盐摄入量。干预期为6个月，至2021年3月结束。对照组餐饮单位类型、经营规模及经营方式与干预组一致，但对照组餐饮单位不主动施加任何干预措施。
1.3　干预效果评价
干预前后分别开展基线调查和评估调查，两次调查问卷调查内容和采样菜品一致，包括：①菜品钠含量实验室检测，测定方法参照GB/T 5009.91-2003《食品中钠、钾的测定方法》[9]；②三项减盐监测：记录各餐饮单位每月食盐用量、用餐人次数及低盐菜品销售比例，计算每月人均每餐食盐使用量（每月食盐使用量/每月就餐总人次数）。通过比较干预前后菜品钠含量及人均食盐使用量的变化情况，评价干预措施的效果。
1.4　统计方法
主要的统计分析指标包括菜品钠含量变化及餐饮单位人均每餐食盐使用量等。同一类别餐饮单位内菜品钠含量比较采用两独立样本Wilcoxon符号秩和检验；不同类型餐饮单位菜品钠含量比较采用多个样本的Kruskal-Wallis秩和检验。干预组、对照组菜品的前后比较采用配对样本Wilcoxon符号秩和检验。检验水准α=0.05。
本研究经山东省疾病预防控制中心伦理委员会审核通过[审批第（2020-7）]，所有调查对象均签署知情同意书。
2　结果
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2.1　干预前后菜品钠含量比较
60家餐饮单位干预前后各采集菜品600份，去掉不符合采样要求的菜品，干预前后各有547份菜品纳入统计分析。干预组共275份，其中荤菜类60份，荤素搭配菜类89份，素菜类126份；对照组共272份，其中荤菜类62份，荤素搭配菜类97份，素菜类113份。干预前对照组菜品钠含量中位数为422 mg/100 g，其中荤素搭配菜类最高为458 mg/100 g，素菜类最低为373 mg/100 g；干预前干预组菜品钠含量中位数为436 mg/100 g，其中荤菜类最高为501 mg/100 g，素菜类最低为390 mg/100 g。干预后干预组菜品钠含量中位数降为369 mg/100 g（Z=-3.88，P<0.01），对照组菜品钠含量中位数降为404 mg/100 g（Z=-1.01，P>0.05）。干预前干预组和对照组的同一类别菜品钠含量差异无统计学意义，但干预后干预组荤素搭配菜类菜品的钠含量低于对照组，差异有统计学意义（Z=-2.15，P<0.05）。与干预前相比，干预后干预组菜品钠含量降幅为15.4%，其中荤素搭配菜类、素菜类菜品钠含量均降低，前后差异均有统计学意义（P<0.05），但对照组菜品钠含量降幅为4.3%，见表1。
2.2　干预前后不同类型餐饮单位菜品钠含量比较
对照组采集中型饭店、机关食堂、企业食堂菜品分别是91、92及89份，干预组分别采集95、88及92份。干预前不同类型餐饮单位同一类别菜品钠含量差异无统计学意义，但干预后干预组中型饭店的荤素搭配菜类、素菜类菜品钠含量与对照组相比差异有统计学意义（Z=-2.24，P<0.05；Z=-2.32，P<0.05）。与干预前相比，干预组中型饭店的荤素搭配菜类、素菜类菜品钠含量分别由干预前的454 mg/100 g下降至323 mg/100 g、393 mg/100 g下降至255 mg/100 g，差异均有统计学意义（Z=-3.14，P<0.05；Z=-3.38，P<0.05），降幅分别为31.4%、35.0%；干预前企业食堂总菜品钠含量由干预前的455 mg/100 g下降至391 mg/100 g，差异有统计学意义（Z=-1.97，P<0.05），但对照组不同类型餐饮单位干预前后菜品钠含量变化均无统计学意义（P>0.05），见表2。
2.3　餐饮单位人均每餐食盐使用量监测
60家餐饮单位中只收集到54家餐饮单位的每月食盐使用量及每餐用餐人数的台账记录（由于疫情原因，大部分餐饮单位只记录了前4个月，因此以第四个月的结果作为干预后评估值），其中有12家餐饮单位台账记录不符合要求，剩余42家餐饮单位纳入分析。干预后，干预组人均每餐食盐使用量与对照组相比差异无统计学意义（P=0.890）；与干预前相比，干预组人均每餐食盐使用量降低，差异有统计学意义，见表3。
3　讨论
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研究表明，2011年山东省居民每日食盐摄入量达12.5克[10]，是成人每人每日食盐推荐摄入量（5克）的2倍多[11]，如果每天食盐摄入量减少到10克，山东省每年可以避免14 400人死于心脑血管疾病[12-13]。我国居民钠摄入的主要来源是烹调时加入的食盐、酱油等调味品[14]，因此降低菜品含盐调味品使用量成为减盐的有效途径之一。
本研究结果显示菜品钠含量的范围为19～959 mg/100 g，中位数为432 mg/100 g，其中荤菜及荤素搭配菜类菜品钠含量高于素菜类菜品，与张继国等研究者对北京市12家餐馆菜品钠含量结果一致[15]，但低于张晓帆等研究者对黑龙江等六省餐馆菜品钠含量的评估结果[16]，其原因可能与山东省自2011年以来就实施的基于大规模社区人群及餐饮单位等重点场所的减盐防控高血压项目有关。研究结果进一步显示每份菜品总钠含量范围为183～10 156 mg，中位数为1 545 mg，且36.2%的菜品总钠含量高于成人每人每天推荐钠摄入量（每份菜品总钠含量大于2 000 mg），因此在外就餐很可能导致就餐者钠摄入量超标。本研究经过实施六个月的减盐干预后，干预组餐饮单位菜品钠含量下降15.4%，对照组下降仅4.3%，表明干预措施能有效降低菜品钠含量。本研究也发现干预组荤素搭配菜类菜品钠含量降幅最大为20.9%，原因可能与减盐干预培训强化宣传的菜品烹饪减盐小窍门有关，荤素搭配菜类菜品多采用急火快炒等方式烹饪，便于在出锅时加盐、能有效减少用盐量。
本研究结果还显示干预组中型饭店荤素搭配菜类、素菜类及总菜品钠含量下降幅度较大，均超过30%，可能与中型饭店管理严格、菜品制作流程标准化、多由中央厨房统一配送原材料及各种调味品有关，便于从源头上减少用盐量[17]。此外，干预组及对照组企业食堂总菜品钠含量下降幅度均较大，分别为14.1%、16.2%，但干预组企业食堂总菜品钠含量前后差异有统计学意义，其原因一是可能受社会普遍宣传的减盐环境影响，对照组餐饮单位工作人员减盐相关知识、态度、行为也在提高，导致干预组干预前后提高的净效应不显著。二是可能与企业食堂就餐人员较固定，便于实施减盐干预有关。
实施减盐干预后，干预组餐饮单位每月人均每餐食盐使用量逐渐减少，干预后每月人均每餐食盐使用量下降至6.03克，前后差异有统计学意义，这与既往研究结果一致[18]，且低于2016年餐饮单位平均每人次食盐使用量[19]，提示针对餐饮单位的减盐干预可一步推广。需要提出的是针对餐饮单位监测数据的收集虽然简单易行，但由于记录者回忆偏倚可能会导致误估监测数据，建议可以通过菜品烹饪过程食盐称量、食堂电子打卡系统、饭店电子点菜系统、餐具使用数量等措施提高记录数据的准确性。本研究受疫情影响干预后期出现了部分餐饮单位停业、退出等情况，可能会对干预效果产生影响；另外由于无法估计菜品废弃量，也可能对人均每餐食盐使用量等统计指标产生影响。
综上所述，通过实施减盐干预，能降低餐饮单位菜品钠含量，降低餐饮单位人均每餐食盐使用量，在中型饭店开展的效果要优于单位食堂，倡导餐饮单位开展减盐干预。针对山东省居民外出就餐率高、钠摄入量高、食盐摄入主要来自膳食烹调时加入的盐、餐饮单位菜品钠含量高等特点[10]，下一步餐饮单位减盐工作的重点应至少围绕以下几个方面开展：①政府和饭店协会结合本地居民的饮食和生活习惯，制定有效措施继续营造减盐环境；②鼓励餐饮单位改进菜品的烹饪方式，积极开发低盐菜品并推广使用菜品红绿分区盐含量标识法；③开展鲁菜地方标准宣贯，落实鲁菜地方标准的执行；④针对就餐人员较固定的单位食堂开展后厨用盐量总控制；⑤应采用信息化手段对餐饮单位食盐用量、用餐人次数及低盐菜品销售比例等指标进行长期监测。
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2024年第51卷第10期
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doi: 10.20043/j.cnki.MPM.202402004
  • 接收时间：2024-02-01
  • 首发时间：2026-03-17
  • 出版时间：2024-05-25
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  • 收稿日期：2024-02-01
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山东省医药卫生科技计划(202112050706)
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    1.山东省疾病预防控制中心慢病所，山东 济南 250014
    2.卫健策略(美国）济南代表处心血管健康项目

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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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