了解斯洛文尼亚面包供应中的盐含量:趋势和差异
Saša Kugler1,2, Hristo Hristov3, Urška Blaznik1
1National Institute of Public Health, Ljubljana, Slovenia.
Frontiers in nutrition
|January 29, 2025
概括
斯洛文尼亚面包的盐含量从2012年到2022年减少了7%,但仍然高于世卫组织的目标. 需要进一步努力,以减少面包制品中的盐.
科学领域:
- 食品科学 食品科学 食品科学
- 公共卫生 营养 公共卫生 营养
- 饮食中的分析
背景情况:
- 面包制品是斯洛文尼亚饮食的主要来源.
- 之前的评估强调了需要在面包中减少盐的战略.
- 了解当前的盐分水平对于公共卫生倡议至关重要.
研究的目的:
- 为了评估斯洛文尼亚销售的面包当前的盐含量.
- 为了在不同类别和销售道中比较面包的盐含量.
- 评估国家和国际盐量减少目标的进展情况.
主要方法:
- 一项后续研究分析了2022年斯洛文尼亚各地购买的178个面包样本.
- 使用感应合血质谱法确定含量.
- 盐含量是从含量计算出来的,假设化相当于化.
主要成果:
- 斯洛文尼亚面包的加权平均盐含量从2012年的1.35g/100g下降了7%,到2022年的1.26g/100g.
- 在面包子类别和零售环境中,盐含量存在显著差异.
- 来自较小的面包店的白麦面包含盐量高于大型零售商店的白麦面包.
结论:
- 尽管略有下降,斯洛文尼亚面包中的盐含量仍未达到世界卫生组织的减少目标.
- 需要额外的策略来鼓励重新配方和降低面包中的盐含量.
- 建议持续监测和公共卫生干预措施.
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