Changes in the Sodium Content of Australian Ready Meals between 2008 and 2011

2008年至2011年澳洲即食餐品鈉含量的改變趨勢

Anthea Kay Christoforou ； Elizabeth Kalpiaka Dunford ； Bruce Charles Neal

《Asia Pacific Journal of Clinical Nutrition》 22卷1期 (2013/03) Pp. 138-143

https://doi.org/10.6133/apjcn.2013.22.1.10

摘要

澳洲人口之鈉攝取遠超過建議攝取量。其中有四分之三的膳食鈉攝取，來自於加工食品，其中不斷增加的即食餐品，為主要的貢獻者。本研究檢視2008年至2011年澳洲即食餐品的鈉改變量。鈉含量資料，是藉由每年系統性地蒐集，相同的5間商店所有即食餐品的標示而得。除了計算整體的平均鈉含量外，尚比較不同型態及不同品牌產品的鈉含量。同時也比較新的、停產的與現有的即食餐品之鈉含量差異。2008年、2009年、2010年及2011年，分別收集到107、313、219、265項即食餐品。整體的平均鈉含量在2008年至2011年間並未改變（279比上277 mg/100g）。不同品牌產品的鈉含量具有明顯的差異，且同類食品的標示含量也大不同。近期的新產品，平均鈉含量低於已停產的產品，但與現有的產品鈉含量相似。令人失望的，澳洲即食餐品的鈉含量整體並未減低。食品業界顯然缺乏自發性減低食品鹹味的努力，有必要制定規格，以導引新的食品配方。

關鍵字

鈉 ； 即食餐品 ； 食品新配方 ； 公衛營養 ； 心血管疾病

並列摘要

Australians consume substantially more sodium than recommended. Three quarters of dietary sodium derives from processed food and the growing ready meal category is a significant contributor. This study examined changes in sodium levels of Australian ready meal products between 2008 and 2011. Sodium data were systematically collected from all product labels in the same 5 stores each year. Mean sodium levels were calculated overall and compared between ready meal types, and by major brands. The levels of sodium in new, discontinued and established products were also compared. There were 107 ready meal products in 2008, 313 in 2009, 219 in 2010 and 265 in 2011. Overall mean sodium content was unchanged between 2008 and 2011 (279 vs 277 mg/100g). There were clear differences between sodium levels of different brands (222 vs 310 mg/100g in McCain Healthy Choice and McCain products respectively) and marked variation in similar products (240 mg/100g in one brand of frozen cottage pie product vs 425mg/100g in another). The mean sodium content of recently introduced products was lower than discontinued products (289 vs 309 mg/100g), with the sodium level of established products remaining stable. The absence of any overall reduction in sodium levels of Australian ready meal products is discouraging. The failure of voluntary industry efforts to reduce the saltiness of these foods suggests a regulated approach will be required to drive product reformulation.

並列關鍵字

sodium ； ready-to-eat meals ； food reformulation ； public health nutrition ； cardiovascular disease

參考文獻

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