在乌拉圭为逐步减少的计划设定目标:与区域基准进行比较,并分析减少战略
Virginia Natero1, Lucía Antúnez2, Florencia Alcaire2
1Unidad Académica Departamento de Alimentos, Escuela de Nutrición, Universidad de la República, Montevideo, Uruhorguay.
International journal of food sciences and nutrition
|December 2, 2025
概括
乌拉圭的食品往往超过了减少的基准. 逐渐的百分比降低比降低含量和改善公共健康的最大目标更有效.
科学领域:
- 公共卫生 营养 公共卫生 营养
- 食品科学 食品科学 食品科学
- 政策评估 政策评估
背景情况:
- 食品再配方是减少人口摄入量和改善公共健康的关键策略.
- 过度的消费与不良的健康结果有关,使减少努力至关重要.
研究的目的:
- 评估乌拉圭食品中的含量.
- 评估实现区域减少目标的进展情况.
- 为了比较最大目标的有效性与对含量和感官知觉的逐渐百分比减少.
主要方法:
- 分析乌拉圭9家超市4719种食品标签上的含量.
- 与泛美卫生组织 (PAHO) 2021 年基准标准的中位数含量的比较.
- 评估潜在的感官影响和不同减轻策略的有效性.
主要成果:
- 平均含量为389.3毫克/100克.
- 在62个子类别中,32个超出了PAHO 2021年基准值;30个低于.
- 逐渐的百分比减少被证明比最大目标策略更有效,用于总体减少.
结论:
- 乌拉圭的区域减少的目标需要调整.
- 很大一部分产品可能需要超过感官值的减量.
- 有效的国家减少计划需要量身定制的策略.
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