Search

Objective To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong. Methods A stratified, random sampling method was used to recruit a representative sample of catering units, and finally 60 catering units were selected and divided into the intervention group and control group. The content of sodium was determined according to the national detection standard (GB/T 5009.91-2003). Results After six months of intervention, the content of sodium of dishes in the intervention group's catering units decreased from 436 mg/100 g 369 mg/100 g (Z = -3.88, P <0.001), with a decrease of 15.4%, while the control group only decreased by 4.3%. The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams (Z = -3.12, P <0.05). Conclusion The salt-reducing intervention can reduce the content of salt of the dishes, and the monitoring of indicators, such as salt consumption, number of diners and sales ratio of low salt dishes in catering units, should be complied. [ABSTRACT FROM AUTHOR]