Study on concentration and distribution of sodium and fat in dishes cooked in restaurants and families
Objective To understand the concentration and distribution of sodium and fat in dishes cooked in res-taurant and family in China.Methods In 2019-2020,cooked dishes were collected from 192 restaurants in 6 provinces and families in a unit in Beijing.For dishes with more soup,the edible part and non-edible part(oil soup)were sampled respectively.All samples were sent to a third-party laboratory to test the sodium and fat content.Results The median con-centration of sodium of 958 dishes cooked in restaurant was 513.0 mg/100 g,and the median concentration of sodium of 220 dishes cooked in family was 476.7 mg/100 g.The median concentration of fat of 432 dishes cooked in restaurant was 11.6 g/100 g,and the median concentration of fat of 168 dishes cooked in family was 8.2 g/100 g.The percentage of sodium from non-edible part of 568 dishes cooked in restaurant accounted for 13.8％,and the percentage of 133 dishes cooked in family accounted for 19.7％.The percentage of fat from non-edible part of 364 dishes cooked in restaurant accounted for 19.5％,and the percentage of 82 dishes cooked in family accounted for 11.8％.Conclusion Avoiding to eat oil soup in dishes is useful to reduce the intake of sodium and fat.It is suggested to carry out health education on reducing salt and oil usage in restaurants and family cooking.
万方数据
维普
