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Article(id=1320438081870738164, tenantId=1146029695717560320, journalId=1319373219989389464, issueId=1320438006813672182, articleNumber=null, orderNo=null, doi=10.11847/zgggws1147059, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1739116800000, receivedDateStr=2025-02-10, revisedDate=1754928000000, revisedDateStr=2025-08-12, acceptedDate=1756396800000, acceptedDateStr=2025-08-29, onlineDate=1792746571271, onlineDateStr=2026-10-23, pubDate=1773072000000, pubDateStr=2026-03-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792746571271, onlineIssueDateStr=2026-10-23, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792746571271, creator=13701087609, updateTime=1792746571271, updator=13701087609, issue=Issue{id=1320438006813672182, tenantId=1146029695717560320, journalId=1319373219989389464, year='2026', volume='42', issue='3', pageStart='257', pageEnd='384', issueExtLink='null', onlineDate='null', pubDate='1773072000000', pubDateStr='2026-03-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792746553376, creator='13701087609', updateTime=1792748100383, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1320444495519404406, tenantId=1146029695717560320, journalId=1319373219989389464, issueId=1320438006813672182, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1320444495519404407, tenantId=1146029695717560320, journalId=1319373219989389464, issueId=1320438006813672182, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=332, endPage=337, ext={EN=ArticleExt(id=1320438082084647669, articleId=1320438081870738164, tenantId=1146029695717560320, journalId=1319373219989389464, language=EN, title=Salt reduction environment and sodium content of dishes in some restaurants and canteens in Beijing: a cross-sectional survey in 2022, columnId=1320427686514770171, journalTitle=Chinese Journal of Public Health, columnName=Survey and Report, runingTitle=null, highlight=null, articleAbstract=
Objective

To understand the current salt reduction environment and the sodium content of popular dishes in restaurants and canteens in Beijing, thereby providing a scientific basis for the salt reduction intervention in the future.

Methods

A questionnaire survey was conducted among 3 083 random diners from 47 restaurants of different scales and 20 canteens in 12 districts of Beijing from May to August 2022 to understand the salt reduction environment and salt reduction services. Two hundred popular dish samples were collected, and inductively coupled plasma-mass spectrometry (ICP-MS) was employed to measure the sodium content in the dish samples. The chi-square test was performed for inter-group comparisons of the salt reduction environment, while the Wilcoxon rank sum test and the Kruskal-Wallis H rank sum test were conducted for inter-group comparisons of sodium content in dishes.

Results

The proportions of restaurants and canteens with signs related to low salt diet were 53.19% (25/47) and 65.00% (13/20), respectively. The proportions of restaurants and canteens with reading materials for salt reduction were 51.06% (24/47) and 65.00% (13/20), respectively. The proportions of restaurants and canteens offering low-salt dishes were 55.32% (26/47) and 50.00% (10/20), respectively. In the case of food ordering, 16.67% (2/12) of waiters in small restaurants actively asked about less salt, which was lower than that (62.07%, 18/29) in large restaurants (χ2 = 7.003, P = 0.015). The sodium content of 200 popular dishes ranged from 5.69 mg/100 g to 1 139.05 mg/100 g, with a median of 378.46 mg/100 g. The sodium content of restaurant dishes was higher than that of canteen dishes (Z = –2.032, P = 0.042). The sodium content of meat dishes was higher than that of meat and vegetable dishes and vegetable dishes (P < 0.001). The sodium content of dishes cooked by stir frying, deep frying, and stewing was higher than that of steamed and boiled dishes (all P < 0.05). Among the dishes, 22.50% (45/200) had the total sodium content ≥ 2 000 mg (equivalent to 5 g salt). The proportion of total sodium content ≥ 2 000 mg was higher in large restaurants (34.48%, 30/87), medium-sized restaurants (33.33%, 6/18), meat dishes (28.81%, 17/59), stir-fried dishes (27.88%, 29/104), and cold dishes (25.00%, 5/20).

Conclusions

Some restaurants and canteens in Beijing lack a supportive environment for salt reduction, and the sodium content of some dishes is still high, especially in restaurants. It is suggested that efforts should be made to strengthen salt reduction intervention in the catering industry and bolster the publicity and education of salt reduction.

, authors=Ru ZHENG, Fei XU, Ye HAN, Ying SUN, Guan WANG, Jiali DUAN, Jianhui HUANG, authorsList=Ru ZHENG, Fei XU, Ye HAN, Ying SUN, Guan WANG, Jiali DUAN, Jianhui HUANG, authorCompany=null, correspAuthors=Jianhui HUANG, authorNote=null, correspAuthorsNote=
HUANG Jianhui, E-mail:
, copyrightStatement=Copyright © 2026 Chinese Journal of Public Health. All rights reserved., 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=1320438082428580598, articleId=1320438081870738164, tenantId=1146029695717560320, journalId=1319373219989389464, language=CN, title=北京市部分餐饮单位减盐环境及菜品钠含量：一项2022年现况调查, columnId=1320427686770622717, journalTitle=中国公共卫生, columnName=调查报告与分析, runingTitle=null, highlight=null, articleAbstract=
目的

了解北京市餐饮单位减盐环境现状及热销菜品钠含量情况，为下一阶段减盐干预提供科学依据。

方法

2022年5—8月随机抽取北京市12个区不同规模餐馆47家、20家企事业单位食堂，对3 083名就餐人员进行问卷调查，了解餐饮单位减盐环境营造、减盐服务提供等情况。采集餐饮单位共200份热销菜品样本，采用电感耦合等离子体质谱法（ICP-MS）检测菜品中的钠含量。采用χ2检验对减盐环境进行组间比较，采用Wilcoxon秩和检验、Kruskal-Wallis H秩和检验对菜品中钠含量进行组间比较。

结果

餐馆、企事业单位食堂有低盐饮食相关标识的比例分别为53.19%（25/47）、65.00%（13/20），有可供就餐者阅读减盐宣传材料的比例分别为51.06%（24/47）、65.00%（13/20）。55.32%（26/47）和50.00%（10/20）的餐馆、企事业单位食堂提供低盐菜品。点餐时小型餐馆服务员主动询问少盐的比例为16.67%（2/12）低于大型餐馆62.07%（18/29）（χ2=7.003，P=0.015）。200份热销菜品钠含量范围为5.69 ～1 139.05 mg/100 g，中位数为378.46 mg/100 g。餐馆菜品钠含量高于企事业单位食堂（Z= –2.032，P=0.042）。荤菜钠含量高于荤素搭配菜和素菜（P均<0.001），烹饪方式为炒、炸、炖的菜品钠含量高于蒸、煮类菜品（P均<0.05）。22.50%（45/200）的菜品总钠含量≥2 000 mg（相当于5 g食盐），其中大型餐馆（34.48%，30/87）、中型餐馆（33.33%，6/18）、荤菜（28.81%，17/59）、烹饪方式为炒（27.88%，29/104）、凉拌（25.00%，5/20）菜品中总钠含量≥2 000 mg的比例较高。

结论

北京市部分餐饮单位缺乏减盐支持性环境，部分菜品钠含量仍然较高，特别是餐馆，提示应继续加强餐饮业减盐干预，同时加大减盐宣传教育。

, authors=郑茹, 徐菲, 韩晔, 孙颖, 王观, 段佳丽, 黄剑辉*, *, authorsList=郑茹, 徐菲, 韩晔, 孙颖, 王观, 段佳丽, 黄剑辉, authorCompany=null, correspAuthors=黄剑辉, authorNote=

郑茹（1991— ），主管医师，硕士，研究方向：健康教育与健康促进

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黄剑辉，E-mail：
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郑茹（1991— ），主管医师，硕士，研究方向：健康教育与健康促进

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郑茹（1991— ），主管医师，硕士，研究方向：健康教育与健康促进

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Distribution of supportive environments for salt reduction in some restaurants and canteens in Beijing

, figureFileSmall=null, figureFileBig=null, tableContent=
项目分类餐饮单位类型χ2值P值
大型餐馆中型餐馆小型餐馆企事业单位食堂
数量/个占比/%数量/个占比/%数量/个占比/%数量/个占比/%
有低盐饮食相关标识是1862.07350.00433.331365.003.6800.310
否1137.93350.00866.67735.00
有减盐宣传材料是1758.62350.00433.331365.003.3000.339
否1241.38350.00866.67735.00
有低盐菜品是1862.07466.67433.331050.003.3350.357
否1137.93233.33866.671050.00
餐厅菜单上有低盐选项是1448.28350.00325.002.037　0.404 6
否1551.72350.00975.00
点餐时，服务员主动询问少点盐是1862.07350.00216.677.005 0.032
否1137.93350.001083.33
), ArticleFig(id=1320438087029732136, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1320438081870738164, language=CN, label=表1, caption=

北京市不同类型餐饮单位减盐支持性环境分布情况

, figureFileSmall=null, figureFileBig=null, tableContent=
项目分类餐饮单位类型χ2值P值
大型餐馆中型餐馆小型餐馆企事业单位食堂
数量/个占比/%数量/个占比/%数量/个占比/%数量/个占比/%
有低盐饮食相关标识是1862.07350.00433.331365.003.6800.310
否1137.93350.00866.67735.00
有减盐宣传材料是1758.62350.00433.331365.003.3000.339
否1241.38350.00866.67735.00
有低盐菜品是1862.07466.67433.331050.003.3350.357
否1137.93233.33866.671050.00
餐厅菜单上有低盐选项是1448.28350.00325.002.037　0.404 6
否1551.72350.00975.00
点餐时，服务员主动询问少点盐是1862.07350.00216.677.005 0.032
否1137.93350.001083.33
), ArticleFig(id=1320438087109423913, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1320438081870738164, language=EN, label=Tab.2, caption=

Distribution of sodium content in dishes of some restaurants and canteens in Beijing

, figureFileSmall=null, figureFileBig=null, tableContent=
变量样品数/份构成比/%范围/（mg/100 g）菜品钠含量/（mg/100 g）H/Z值P值
P25P50P75
餐饮单位分类
　餐馆14170.506.21～1 139.05273.40392.34501.24–2.0320.042
　企事业单位食堂5929.50 5.69～776.37272.00331.84435.26
餐馆规模
　大型餐馆8761.706.21～1 139.05301.99412.88526.475.4820.065
　中型餐馆1812.7757.04～968.76329.56394.90480.52
　小型餐馆3625.53 203.03～1 024.84268.78320.50399.84
菜品类别
　荤菜5929.50104.12～1 139.05350.02469.61593.0318.585<0.001
　荤素搭配菜6231.00165.37～968.76 268.43331.99422.17
　素菜7939.50 5.69～952.29261.50353.80444.49
烹饪方式
　蒸84.00269.15～314.47270.26293.05310.5527.136<0.001
　煮2613.00 57.04～408.05222.41261.44333.30
　炒10452.00104.12～968.76294.66391.93509.58
　炸2613.00182.24～715.63324.33394.58498.34
　炖168.00210.58～850.11333.70398.19491.87
　凉拌2010.005.69～1 139.05252.75439.49805.95
), ArticleFig(id=1320438087193309994, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1320438081870738164, language=CN, label=表2, caption=

北京市部分餐饮单位菜品钠含量检测结果

, figureFileSmall=null, figureFileBig=null, tableContent=
变量样品数/份构成比/%范围/（mg/100 g）菜品钠含量/（mg/100 g）H/Z值P值
P25P50P75
餐饮单位分类
　餐馆14170.506.21～1 139.05273.40392.34501.24–2.0320.042
　企事业单位食堂5929.50 5.69～776.37272.00331.84435.26
餐馆规模
　大型餐馆8761.706.21～1 139.05301.99412.88526.475.4820.065
　中型餐馆1812.7757.04～968.76329.56394.90480.52
　小型餐馆3625.53 203.03～1 024.84268.78320.50399.84
菜品类别
　荤菜5929.50104.12～1 139.05350.02469.61593.0318.585<0.001
　荤素搭配菜6231.00165.37～968.76 268.43331.99422.17
　素菜7939.50 5.69～952.29261.50353.80444.49
烹饪方式
　蒸84.00269.15～314.47270.26293.05310.5527.136<0.001
　煮2613.00 57.04～408.05222.41261.44333.30
　炒10452.00104.12～968.76294.66391.93509.58
　炸2613.00182.24～715.63324.33394.58498.34
　炖168.00210.58～850.11333.70398.19491.87
　凉拌2010.005.69～1 139.05252.75439.49805.95
), ArticleFig(id=1320438087277196075, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1320438081870738164, language=EN, label=Tab.3, caption=

Distribution of total sodium content in dishes of some restaurants and canteens in Beijing

, figureFileSmall=null, figureFileBig=null, tableContent=
变量平均每份菜品重量/g每份菜品总钠含量P50/mg菜品总钠含量分类比例/%
<800≥800且<2 000≥2 000
份数%份数%份数%
餐饮单位分类
　餐馆419.011 594.983222.706646.814330.50
　企事业单位食堂234.10739.893457.632338.9823.39
餐馆规模
　大型餐馆437.341 708.931719.544045.983034.48
　中型餐馆430.111 583.05316.67950.00633.33
　小型餐馆369.171 079.901233.331747.22719.44
菜品类别
　荤菜358.121 595.291423.732847.461728.81
　荤素搭配菜357.811 066.402032.263048.391219.35
　素菜374.43995.103240.513139.241219.35
烹饪方式
　蒸120.00167.778100.0000.0000.00
　煮452.461 062.86726.921453.85519.23
　炒383.591 286.003129.814442.312927.88
　炸364.381 291.48830.771453.85415.38
　炖291.631 149.79531.25956.25212.50
　凉拌306.801 517.51735.00840.00525.00
), ArticleFig(id=1320438087352693548, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1320438081870738164, language=CN, label=表3, caption=

北京市部分餐饮单位菜品总钠含量检出情况

, figureFileSmall=null, figureFileBig=null, tableContent=
变量平均每份菜品重量/g每份菜品总钠含量P50/mg菜品总钠含量分类比例/%
<800≥800且<2 000≥2 000
份数%份数%份数%
餐饮单位分类
　餐馆419.011 594.983222.706646.814330.50
　企事业单位食堂234.10739.893457.632338.9823.39
餐馆规模
　大型餐馆437.341 708.931719.544045.983034.48
　中型餐馆430.111 583.05316.67950.00633.33
　小型餐馆369.171 079.901233.331747.22719.44
菜品类别
　荤菜358.121 595.291423.732847.461728.81
　荤素搭配菜357.811 066.402032.263048.391219.35
　素菜374.43995.103240.513139.241219.35
烹饪方式
　蒸120.00167.778100.0000.0000.00
　煮452.461 062.86726.921453.85519.23
　炒383.591 286.003129.814442.312927.88
　炸364.381 291.48830.771453.85415.38
　炖291.631 149.79531.25956.25212.50
　凉拌306.801 517.51735.00840.00525.00
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郑茹 , 徐菲 , 韩晔 , 孙颖 , 王观 , 段佳丽 , 黄剑辉 *, *
中国公共卫生 | 调查报告与分析 2026,42(3): 332-337
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中国公共卫生 |调查报告与分析 2026 , 42 (3) : 332 -337
北京市部分餐饮单位减盐环境及菜品钠含量：一项2022年现况调查
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郑茹, 徐菲, 韩晔, 孙颖, 王观, 段佳丽, 黄剑辉*, *
作者信息
  • 北京市疾病预防控制中心健康教育所，北京 100013
通讯作者:
黄剑辉，E-mail：
作者简介:

郑茹（1991— ），主管医师，硕士，研究方向：健康教育与健康促进

Salt reduction environment and sodium content of dishes in some restaurants and canteens in Beijing: a cross-sectional survey in 2022
Ru ZHENG, Fei XU, Ye HAN, Ying SUN, Guan WANG, Jiali DUAN, Jianhui HUANG
Affiliations
  • Health Education Institute of Beijing Center for Disease Control and Prevention, Beijing 100013, China
    • Corresponding Author:
    HUANG Jianhui, E-mail:
出版时间: 2026-03-10 doi: 10.11847/zgggws1147059
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摘要
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目的

了解北京市餐饮单位减盐环境现状及热销菜品钠含量情况，为下一阶段减盐干预提供科学依据。

方法

2022年5—8月随机抽取北京市12个区不同规模餐馆47家、20家企事业单位食堂，对3 083名就餐人员进行问卷调查，了解餐饮单位减盐环境营造、减盐服务提供等情况。采集餐饮单位共200份热销菜品样本，采用电感耦合等离子体质谱法（ICP-MS）检测菜品中的钠含量。采用χ2检验对减盐环境进行组间比较，采用Wilcoxon秩和检验、Kruskal-Wallis H秩和检验对菜品中钠含量进行组间比较。

结果

餐馆、企事业单位食堂有低盐饮食相关标识的比例分别为53.19%（25/47）、65.00%（13/20），有可供就餐者阅读减盐宣传材料的比例分别为51.06%（24/47）、65.00%（13/20）。55.32%（26/47）和50.00%（10/20）的餐馆、企事业单位食堂提供低盐菜品。点餐时小型餐馆服务员主动询问少盐的比例为16.67%（2/12）低于大型餐馆62.07%（18/29）（χ2=7.003，P=0.015）。200份热销菜品钠含量范围为5.69 ～1 139.05 mg/100 g，中位数为378.46 mg/100 g。餐馆菜品钠含量高于企事业单位食堂（Z= –2.032，P=0.042）。荤菜钠含量高于荤素搭配菜和素菜（P均<0.001），烹饪方式为炒、炸、炖的菜品钠含量高于蒸、煮类菜品（P均<0.05）。22.50%（45/200）的菜品总钠含量≥2 000 mg（相当于5 g食盐），其中大型餐馆（34.48%，30/87）、中型餐馆（33.33%，6/18）、荤菜（28.81%，17/59）、烹饪方式为炒（27.88%，29/104）、凉拌（25.00%，5/20）菜品中总钠含量≥2 000 mg的比例较高。

结论

北京市部分餐饮单位缺乏减盐支持性环境，部分菜品钠含量仍然较高，特别是餐馆，提示应继续加强餐饮业减盐干预，同时加大减盐宣传教育。

餐馆  /  食堂  /  减盐  /  钠含量  /  北京市
Objective

To understand the current salt reduction environment and the sodium content of popular dishes in restaurants and canteens in Beijing, thereby providing a scientific basis for the salt reduction intervention in the future.

Methods

A questionnaire survey was conducted among 3 083 random diners from 47 restaurants of different scales and 20 canteens in 12 districts of Beijing from May to August 2022 to understand the salt reduction environment and salt reduction services. Two hundred popular dish samples were collected, and inductively coupled plasma-mass spectrometry (ICP-MS) was employed to measure the sodium content in the dish samples. The chi-square test was performed for inter-group comparisons of the salt reduction environment, while the Wilcoxon rank sum test and the Kruskal-Wallis H rank sum test were conducted for inter-group comparisons of sodium content in dishes.

Results

The proportions of restaurants and canteens with signs related to low salt diet were 53.19% (25/47) and 65.00% (13/20), respectively. The proportions of restaurants and canteens with reading materials for salt reduction were 51.06% (24/47) and 65.00% (13/20), respectively. The proportions of restaurants and canteens offering low-salt dishes were 55.32% (26/47) and 50.00% (10/20), respectively. In the case of food ordering, 16.67% (2/12) of waiters in small restaurants actively asked about less salt, which was lower than that (62.07%, 18/29) in large restaurants (χ2 = 7.003, P = 0.015). The sodium content of 200 popular dishes ranged from 5.69 mg/100 g to 1 139.05 mg/100 g, with a median of 378.46 mg/100 g. The sodium content of restaurant dishes was higher than that of canteen dishes (Z = –2.032, P = 0.042). The sodium content of meat dishes was higher than that of meat and vegetable dishes and vegetable dishes (P < 0.001). The sodium content of dishes cooked by stir frying, deep frying, and stewing was higher than that of steamed and boiled dishes (all P < 0.05). Among the dishes, 22.50% (45/200) had the total sodium content ≥ 2 000 mg (equivalent to 5 g salt). The proportion of total sodium content ≥ 2 000 mg was higher in large restaurants (34.48%, 30/87), medium-sized restaurants (33.33%, 6/18), meat dishes (28.81%, 17/59), stir-fried dishes (27.88%, 29/104), and cold dishes (25.00%, 5/20).

Conclusions

Some restaurants and canteens in Beijing lack a supportive environment for salt reduction, and the sodium content of some dishes is still high, especially in restaurants. It is suggested that efforts should be made to strengthen salt reduction intervention in the catering industry and bolster the publicity and education of salt reduction.

restaurant  /  canteen  /  salt reduction  /  sodium content  /  Beijing
郑茹, 徐菲, 韩晔, 孙颖, 王观, 段佳丽, 黄剑辉. 北京市部分餐饮单位减盐环境及菜品钠含量：一项2022年现况调查. 中国公共卫生, 2026 , 42 (3) : 332 -337 . DOI: 10.11847/zgggws1147059
Ru ZHENG, Fei XU, Ye HAN, Ying SUN, Guan WANG, Jiali DUAN, Jianhui HUANG. Salt reduction environment and sodium content of dishes in some restaurants and canteens in Beijing: a cross-sectional survey in 2022[J]. Chinese Journal of Public Health, 2026 , 42 (3) : 332 -337 . DOI: 10.11847/zgggws1147059
正文
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人体正常生理活动离不开钠，但其生理需要量一般不超过500 mg/d（相当于1.3 g食盐），过多的钠或食盐摄入会增加高血压、脑卒中、胃癌和肾功能障碍发生风险[1]。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[2–3]。我国居民膳食钠摄入主要来自食盐等调味品，因此降低菜品中钠含量是控制高钠饮食的重要措施[4]。随着社会经济快速发展，人们生活节奏不断加快，以及餐饮行业和外卖服务的蓬勃发展，居民在外就餐比例增加，餐馆已成为我国居民尤其是城市居民重要的饮食来源[5–7]。企事业单位食堂覆盖的职业人群数量庞大，提供的餐次数量在每日餐次中占比较高，食堂就餐是职业人群食盐摄入的另一主要途径[8]。因此，餐馆、食堂等餐饮单位减盐对于降低居民钠摄入至关重要。本研究于2022年5—8月随机抽取北京市67家餐饮单位，对3 083名就餐人员进行问卷调查，并采集200份热销菜品进行钠含量检测，了解减盐环境现状、菜品钠含量情况，为制定餐饮单位减盐策略提供针对性建议。
1　对象与方法
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1.1　对象
2022年5—8月，根据北京市城乡分布和地理位置情况，随机抽取北京市12个区作为调查点（东城区、西城区、朝阳区、海淀区、丰台区、石景山区、昌平区、通州区、大兴区、顺义区、怀柔区、房山区）。每个区随机抽取餐馆4家（其中大/中型餐厅3家，小型餐厅1家），企事业单位食堂2家进行问卷调查和热销菜品采集。最终共纳入餐馆47家（其中大型餐馆29家、中型餐馆6家、小型餐馆12家）、企事业单位食堂20家。每家餐饮单位选取1名管理者进行现场询问，至少选取40名就餐者进行问卷调查，并采集热销菜品3份进行钠含量检测。问卷调查共回收问卷3 121份，有效问卷3 083份，有效率98.78%。共采集热销菜品200份。本研究获得了北京市疾病预防控制中心伦理委员会的审查批准，所有调查对象均已知情并同意参加调查。
1.2　方法
1.2.1　调查方法
经过统一培训的调查员，对餐饮单位管理者、就餐者进行调查。对餐饮单位管理者调查内容为减盐支持性环境情况，包括：餐饮单位基本信息、低盐饮食相关标识、减盐宣传材料情况、低盐菜品、低盐选项、服务员主动询问少盐情况等。采用自行编制的“北京市餐厅/企事业单位食堂减盐支持性环境调查问卷”对就餐者进行调查，调查内容包括：（1）社会人口学特征：性别、年龄等；（2）低盐饮食态度：是否赞同低盐饮食；（3）减盐菜品选用：是否选用低盐菜品、未选用原因等。
1.2.2　菜品采集和处理
每家餐饮单位采集3份热销菜品，按照正常销售分量采样。菜品采集后称重，去除不可食部分后，进行称重、匀浆，充分混匀后分样。采用电感耦合等离子体质谱法（ICP-MS）检测菜品中的钠含量，每份菜品取两份检测样，采用平行测定，结果以平均值表示。
1.3　指标和定义
餐馆：指以饭菜（包括中餐、西餐、日餐等）为主要经营项目的提供者，本研究选择中餐馆。餐馆规模：大型餐馆指加工经营场所使用面积>500 m2且≤3 000 m2，或就餐座位数>250座且≤1 000座；中型餐馆指加工经营场所使用面积在>150 m2且≤500 m2，或就餐座位数为>75座且≤250座；小型餐馆指加工经营场所使用面积≤150 m2，或就餐座位数≤75座。菜品钠含量（mg/100 g）=[菜品中主辅料食物钠含量（mg）＋所有调味品钠含量（mg）]/菜品总重量（g）×100。每份菜品总钠含量（mg）=菜品钠含量（mg/100 g）×菜品总重量（g）/100，按每份菜品总钠含量将菜品分为 4 个级别，分别为<800 mg（相当于2 g盐）、≥800 mg且<2 000 mg（相当于2～5 g盐）、≥2 000 mg（相当于5 g盐）[9]。
1.4　统计分析
采用SPSS 20.0软件进行统计学分析。餐饮单位减盐支持性环境、减盐菜品选用情况用构成比表示，组间比较采用χ2检验。菜品中钠含量为偏态分布，以中位数和百分位数（P25，P50，P75）表示，两组间比较采用Wilcoxon秩和检验，多组比较采用Kruskal-Wallis H秩和检验,双侧检验水准α=0.05。
2　结　果
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2.1　餐饮单位减盐支持性环境情况（表1）
56.72%的餐饮单位有低盐饮食相关标识，其中餐馆有低盐饮食相关标识的比例为53.19%，企事业单位食堂为65.00%。55.22%的餐饮单位有可供就餐者阅读的减盐宣传材料，其中餐馆有可供就餐者阅读的减盐宣传材料的比例为51.06%，企事业单位食堂为65.00%。53.73%的餐饮单位有低盐菜品，其中餐馆有低盐菜品的比例为55.32%，企事业单位食堂为50.00%。42.55%的餐馆菜单上有可供顾客选择的低盐选项，其中大型餐馆菜单上有低盐选项的比例为48.28%，中型餐馆为50.00%，小型餐馆为25.00%。点餐时小型餐馆服务员主动询问少盐的比例为16.67%，低于大型餐馆62.07%（χ2=7.003，P=0.015）。
2.2　就餐者低盐饮食态度和菜品选用情况
有效调查的3 083名就餐者中，餐厅顾客2 019人（65.49%），食堂就餐员工1 064人（34.51%）。男性1 381人（44.79%），女性1 702人（55.21%）。85.27%（2 629/3 083）的就餐者赞同低盐饮食，3.41%（105/3 083）反对低盐饮食，11.32%（3 49/3 083）表示无所谓。提供低盐菜品的餐馆（共调查餐厅顾客1 069人，食堂就餐员工545人），78.39%（838/1 069）的顾客选用了低盐菜品，21.61%（231/1 069）未选用；32.90%（76/231）的顾客未选用低盐菜品的原因是盐少了菜不好吃，47.19%（109/231）的原因是相比正常菜品，口味没有太大差别。提供低盐菜品的企事业单位食堂，84.40%（460/545）的就餐员工选用了低盐菜品，15.60%（85/545）未选用。61.17%（52/85）的就餐员工未选用低盐菜品的原因是盐少了菜不好吃，38.82%（33/85）原因是相比正常菜品，口味没有太大差别。
2.3　菜品钠含量分布情况（表2）
200份菜品钠含量中位数为378.46 mg/100 g，最小值为5.69 mg/100 g，最大值为1 139.05 mg/100 g。其中，餐馆菜品钠含量中位数为392.34 mg/100 g，企事业单位食堂菜品为331.84 mg/100 g，餐馆菜品钠含量高于企事业单位食堂，差异有统计学意义（Z= –2.032，P=0.042）。大、中、小型餐馆菜品钠含量中位数分别为412.88 mg/100 g、394.90 mg/100 g和369.92 mg/100 g，不同规模餐馆菜品钠含量比较差异无统计学意义（H=5.482，P=0.065）。不同菜品类别和不同烹饪方式菜品中钠含量差异均有统计学意义（H=18.585，27.136，P值均<0.001）。进一步分析显示，荤菜钠含量高于荤素搭配菜和素菜（Z= –3.614，–3.923，P值均<0.001），烹饪方式为炒、炸、炖的菜品钠含量高于蒸、煮类菜品（P值均<0.05）。
2.4　每份菜品总钠含量分布情况（表3）
每份菜品总钠含量最低为9.91 mg，最高值为5 583.93 mg，中位数为1 187.90 mg。所有菜品中33.00%的菜品总钠含量<800 mg,44.50%的菜品总钠含量≥800 mg且<2 000 mg，22.50%的菜品总钠含量≥2 000 mg。从总钠量≥2 000 mg菜品的分布来看，大型餐馆（34.48%）、中型餐馆（33.33%）、荤菜（28.81%）、烹饪方式为炒（27.88%）、凉拌（25.00%）的菜品所占比例较高；企事业单位食堂（3.39%）、烹饪方式为蒸（0.00%）的菜品所占比例较低。
3　讨　论
收起
减盐作为一项极具成本效益的健康干预策略，已被各国广泛采用以应对日益增长的慢性疾病负担，成为国际共识[10]。很多国家根据本国居民膳食钠来源特点提出了各自的减盐策略，我国也把减盐作为一项重大公共卫生战略，制定了多项减盐政策，推进了多种干预措施[11]。
本研究发现，仅有一半的餐饮单位开展了低盐饮食宣传、推出了低盐菜品。餐馆菜单上有低盐选项、服务员主动询问顾客是否少放盐的比例均未超过50%，小型餐馆仅为25.00%和16.67%。本研究餐饮单位减盐支持性环境结果高于李丽等[12]对中国6省餐馆的调查结果，23.44的餐馆有少盐的宣传材料、15.63%的餐馆菜单上有少盐选项、32.29%的餐馆服务员会主动询问顾客是否需要少盐。由此可见，当前餐饮单位提供的减盐环境并不理想，减盐服务也不到位。营造健康的减盐环境，提高居民在外就餐时少盐食物的可及性，可以提高广大居民的减盐意识，引导居民健康饮食习惯的养成，促进其在外就餐时的少盐行为，也为其他减盐策略的实施提供支持[13]。
本研究中菜品钠含量波动范围较大，为5.69 ～1 139.05 mg/100 g，中位数为378.46 mg/100 g，低于南昌[14]（564.00 mg/100 g）、成都[8]（672.70 mg/100 g）的菜品钠含量，与张继国等[15]调查的北京市餐馆数据相近（408.70 mg/100 g）。可能与不同地区厨师在食材处理、烹饪程序和调味品使用习惯不同有关。企事业单位食堂菜品钠含量低于餐馆，可能是与食堂相比餐馆更加担心减盐后影响菜品销量。从菜品类别看，荤菜钠含量较高，从烹饪方式看，炒、炸、炖的菜品钠含量较高，可通过加强合理荤素搭配和健康饮食习惯的宣传，减少消费者钠的过量摄入[14]。同时，也应针对高钠含量的菜肴改进烹饪方法，主动减少菜肴食盐等调味品用量，降低菜品钠含量。
《中国居民膳食指南（2022）》[16]建议成年人每天食盐摄入量不超过5.0克。本研究发现，每份菜品提供的总钠量≥800 mg（2 g盐）的比例为67.00%，每份菜品提供的总钠含量≥2 000 mg（相当于5 g盐）的比例为22.50%。特别是大型餐馆（34.48%）和中型餐馆（33.33%），每份菜品总钠含量高于成年人每人每天推荐钠摄入量的比例较高，这可能与这些菜品钠含量高且分量大有关。建议居民在外就餐时可以选择小份菜，以减少钠摄入。值得注意的是，凉拌菜中存在一定比例的“高钠值”菜品。凉菜通常制作工序简单、加热时间短，食材不易入味，通常需要淋、撒大量调味品/汁来提味，这可能是导致其钠含量较高的原因[5]。
本研究结果显示，有低盐菜品的餐馆和食堂，78.93%和84.40%的就餐者选用了低盐菜品。可以看出，越来越多的就餐者在有条件的情况下愿意选择低盐菜品。未选用低盐菜品的原因包括盐少菜不好吃、相比正常菜品口味差别不大等。提示餐饮单位应不断改进低盐菜品的口味，做到减盐不减味，让更多的就餐者接受低盐菜品。
综上所述，餐饮单位减盐势在必行，同时也面临着诸多挑战。我国饮食文化源远流长，改变烹饪和饮食习惯并不容易，需要从消费者和餐饮业两方面共同提升营养健康意识，从而破除“菜品减盐会导致口味下降”这一主要阻碍因素。加强餐饮单位，特别是小型餐馆减盐氛围的营造，增加菜谱减盐标识和减盐选项，加强餐饮服务人员减盐技能和服务规范培训，促进就餐者科学点餐，提高主动减盐人群的比例[17]。同时建立可持续的餐饮单位减盐机制，以消费者需求为导向，通过政策推动，给予餐饮单位必要的支持，激励餐饮业健康升级，配合健康宣传引导，营造全社会参与的减盐环境[18]。本研究也存在一定局限性。首先，调查餐饮单位数量有限，在结果外推上存在一定的局限性。其次，本研究未评估每份菜品中就餐者钠的实际摄入量状况，结果对于解释通过菜品摄入的钠可能存在高估。未来可扩大调查范围和调查数量，补充其他调查方法，积累更多餐饮单位菜品营养信息数据，为科学制定减盐政策提供数据支撑。

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2026年第42卷第3期
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doi: 10.11847/zgggws1147059
  • 接收时间：2025-02-10
  • 首发时间：2026-10-23
  • 出版时间：2026-03-10
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  • 收稿日期：2025-02-10
  • 修回日期：2025-08-12
  • 录用日期：2025-08-29
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    北京市疾病预防控制中心健康教育所，北京 100013

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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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