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Nutrients 2015, 7(4), 2719-2730;

Consumption and Sources of Dietary Salt in Family Members in Beijing

The George Institute for Global Health at Peking University Health Science Center, Level 18, Tower B, Horizon Tower, 6, Zhichun Road, Haidian District, Beijing 100088, China
Chinese Center for Disease Control and Prevention, 155, Changbai Road, Changping District, Beijing 102206, China
Center for Health Policy and Management, Institute of Medical Information, Chinese Academy of Medical Sciences, 3, Yabao Road, Chaoyang District, Beijing 100020, China
Department of Social Medicine and Health education, School of Public Health, Peking University, 38 Xueyuan Road, Haidian District, Beijing 100191, China
Huairou Center for Disease Control and Prevention, 23, Fule North Street, Huairou District, Beijing 101400, China
Xicheng Center for Disease Control and Prevention, 38, Deshengmenwai Street, Xicheng District, Beijing 100011, China
Author to whom correspondence should be addressed.
Received: 11 February 2015 / Revised: 20 March 2015 / Accepted: 27 March 2015 / Published: 10 April 2015
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In China, few people are aware of the amount and source of their salt intake. We conducted a survey to investigate the consumption and sources of dietary salt using the “one-week salt estimation method” by weighing cooking salt and major salt-containing food, and estimating salt intake during dining out based on established evidence. Nine hundred and three families (1981 adults and 971 children) with students in eight primary or junior high schools in urban and suburban Beijing were recruited. On average, the daily dietary salt intake of family members in Beijing was 11.0 (standard deviation: 6.2) g for children and adolescents (under 18 years old), 15.2 (9.1) g for adults (18 to 59 years old), and 10.2 (4.8) g for senior citizens (60 years old and over), respectively. Overall, 60.5% of dietary salt was consumed at home, and 39.5% consumed outside the home. Approximately 90% of the salt intake came from cooking (household cooking and cafeteria or restaurant cooking), while less than 10% came from processed food. In conclusion, the dietary salt intake in Beijing families far surpassed the recommended amounts by World Health Organization, with both household cooking and dining-out as main sources of salt consumption. More targeted interventions, especially education about major sources of salt and corresponding methods for salt reduction should be taken to reduce the risks associated with a high salt diet. View Full-Text
Keywords: salt intake; salt sources salt intake; salt sources

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Zhao, F.; Zhang, P.; Zhang, L.; Niu, W.; Gao, J.; Lu, L.; liu, C.; Gao, X. Consumption and Sources of Dietary Salt in Family Members in Beijing. Nutrients 2015, 7, 2719-2730.

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