Study on Fat and Sodium Content in Commercially Available Condiments in Guiyang City
Objective:To analyze the fat content and sodium content of commercial condiments,to understand the current status of nutrient content in commercial condiments,and to provide a theoretical reference for timely adjustment of population diet and reduction of chronic disease risk.Method:The nutrition label information(fat content and sodium content)of 537 commercially available condiments was randomly selected from 3 regions in Guiyang city,and 20 of the condiments were tested and reviewed.Result:Among the 537 condiments,vegetable oil had the highest fat content,and soy sauce,salt and monosodium glutamate had the lowest fat content.Salt and monosodium glutamate condiments had the highest sodium content,and no sodium was detected in vegetable oils.In general,the distribution of fat and sodium contents was different.Conclusion:The fat and sodium content of 537 condiments did not exceed the recommended daily intake standard,and excessive consumption may increase the risk of chronic diseases.
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