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High salt meals in staff canteens of salt policy makers: observational study
Objective To assess the salt content of hot meals served at the institutions of salt policy makers in the Netherlands. Design Observational study. Setting 18 canteens at the Department of Health, the Health Council, the Food and Consumer Product Safety Authority, university hospitals, and affiliated...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BMJ Publishing Group Ltd.
2011
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3243753/ https://www.ncbi.nlm.nih.gov/pubmed/22187322 http://dx.doi.org/10.1136/bmj.d7352 |
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author | Brewster, L M Berentzen, C A van Montfrans, G A |
author_facet | Brewster, L M Berentzen, C A van Montfrans, G A |
author_sort | Brewster, L M |
collection | PubMed |
description | Objective To assess the salt content of hot meals served at the institutions of salt policy makers in the Netherlands. Design Observational study. Setting 18 canteens at the Department of Health, the Health Council, the Food and Consumer Product Safety Authority, university hospitals, and affiliated non-university hospitals. Intervention A standard hot meal collected from the institutional staff canteens on three random days. Main outcome measure Salt content of the meals measured with an ion selective electrode assay. Results The mean salt content of the meals (7.1 g, SE 0.2 g) exceeded the total daily recommended salt intake of 6 g and was high at all locations: 6.9 g (0.4 g) at the Department of Health and National Health Council; 6.0 g (0.9 g) at the Food and Consumer Product Safety Authority; 7.4 g (0.5 g) at university hospital staff canteens; and 7.0 g (0.3 g) at non-university hospital staff canteens. With data from a national food consumption survey, the estimated total mean daily salt intake in people who ate these meals was 15.4 g. This translates into a 23-36% increase in premature cardiovascular mortality compared with people who adhere to the recommended levels of salt intake. Conclusion If salt policy makers eat at their institutional canteens they might consume too much salt, which could put their health at risk. |
format | Online Article Text |
id | pubmed-3243753 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2011 |
publisher | BMJ Publishing Group Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-32437532011-12-21 High salt meals in staff canteens of salt policy makers: observational study Brewster, L M Berentzen, C A van Montfrans, G A BMJ Research Objective To assess the salt content of hot meals served at the institutions of salt policy makers in the Netherlands. Design Observational study. Setting 18 canteens at the Department of Health, the Health Council, the Food and Consumer Product Safety Authority, university hospitals, and affiliated non-university hospitals. Intervention A standard hot meal collected from the institutional staff canteens on three random days. Main outcome measure Salt content of the meals measured with an ion selective electrode assay. Results The mean salt content of the meals (7.1 g, SE 0.2 g) exceeded the total daily recommended salt intake of 6 g and was high at all locations: 6.9 g (0.4 g) at the Department of Health and National Health Council; 6.0 g (0.9 g) at the Food and Consumer Product Safety Authority; 7.4 g (0.5 g) at university hospital staff canteens; and 7.0 g (0.3 g) at non-university hospital staff canteens. With data from a national food consumption survey, the estimated total mean daily salt intake in people who ate these meals was 15.4 g. This translates into a 23-36% increase in premature cardiovascular mortality compared with people who adhere to the recommended levels of salt intake. Conclusion If salt policy makers eat at their institutional canteens they might consume too much salt, which could put their health at risk. BMJ Publishing Group Ltd. 2011-12-20 /pmc/articles/PMC3243753/ /pubmed/22187322 http://dx.doi.org/10.1136/bmj.d7352 Text en © Brewster et al 2011 This is an open-access article distributed under the terms of the Creative Commons Attribution Non-commercial License, which permits use, distribution, and reproduction in any medium, provided the original work is properly cited, the use is non commercial and is otherwise in compliance with the license. See: http://creativecommons.org/licenses/by-nc/2.0/ and http://creativecommons.org/licenses/by-nc/2.0/legalcode. |
spellingShingle | Research Brewster, L M Berentzen, C A van Montfrans, G A High salt meals in staff canteens of salt policy makers: observational study |
title | High salt meals in staff canteens of salt policy makers: observational study |
title_full | High salt meals in staff canteens of salt policy makers: observational study |
title_fullStr | High salt meals in staff canteens of salt policy makers: observational study |
title_full_unstemmed | High salt meals in staff canteens of salt policy makers: observational study |
title_short | High salt meals in staff canteens of salt policy makers: observational study |
title_sort | high salt meals in staff canteens of salt policy makers: observational study |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3243753/ https://www.ncbi.nlm.nih.gov/pubmed/22187322 http://dx.doi.org/10.1136/bmj.d7352 |
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