2010-2020年间加拿大加工食品中的:对未来减少的计划的影响
Emily R Ziraldo1, Yahan Yang1, JoAnne Arcand1,2
1Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
Public health nutrition
|February 20, 2026
概括
加拿大加工食品中的含量在2010-2020年间在许多类别下降,但在实现自愿减少目标 (SRT) 中的改善是温和的,并在后来的几年中放缓,这表明需要采取进一步行动.
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
- 营养流行病学 营养流行病学
背景情况:
- 高摄入量是一个重要的公共卫生问题,与高血压和心血管疾病有关.
- 为了解决这个问题,加拿大已经实施了包括自愿减少量目标 (SRT) 在内的监管工作.
- 监测加工食品中的含量变化对于评估公共卫生干预措施的有效性至关重要.
研究的目的:
- 评估2010年至2020年加拿大主要加工食品类别中含量趋势.
- 在同一时期评估加拿大卫生部自愿减少的目标 (SRT) 的加工食品的比例.
- 为了识别加拿大食品供应中分布的变化.
主要方法:
- 这是一项重复的横截面研究,利用了多伦多大学食品标签信息和价格数据库 (2010,2013,2017,2020) 的数据.
- 使用量子回归来分析含量分布的变化.
- 使用Firth的偏差降低后勤回归和Cochran-Armitage测试来评估产品满足SRT的趋势.
主要成果:
- 在2010-2020年期间,54%的主要加工食品类别显示含量有所降低.
- 满足加拿大卫生部平均和最大目标的产品比例最初增加 (2010-2017年),但在后期 (2017-2020年) 降低.
- 总体趋势有所改善 (p-trend<0.001),但收益很小,主要集中在研究的前几年.
结论:
- 虽然加拿大的一些加工食品的含量有所降低,但其他食品的含量没有降低,有些食品的含量增加了.
- 实现自愿减少的目标的改善是适度的,主要发生在研究期间的早期.
- 持续减少需要加强行业的问责制,潜在的强制性措施和持续监测.
关键词:
食品供应 食品供应 食品供应 食品供应营养政策 营养政策包装食品 包装食品 包装食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品加工食品减少的减少更多相关视频
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