Trends in Adult Cooking Salt Intake — China, 1991−2018

What is already known about this topic? Sodium intake in China is among the highest in the world, the main source of which in adults is salt added during cooking. In 2012, the national average cooking salt intake was 10.5 g/d. What is added by this report? In 2018, median cooking salt intake was 6.3...

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Autores principales: Zhang, Jiguo, Wang, Huijun, Wang, Zhihong, Du, Wenwen, Su, Chang, Huang, Feifei, Jia, Xiaofang, Ouyang, Yifei, Li, Li, Wang, Yun, Jiang, Hongru, Ding, Gangqiang, Zhang, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2020
Materias:
Preplanned Studies
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428417/
https://www.ncbi.nlm.nih.gov/pubmed/34594834
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author Zhang, Jiguo
Wang, Huijun
Wang, Zhihong
Du, Wenwen
Su, Chang
Huang, Feifei
Jia, Xiaofang
Ouyang, Yifei
Li, Li
Wang, Yun
Jiang, Hongru
Ding, Gangqiang
Zhang, Bing
author_facet Zhang, Jiguo
Wang, Huijun
Wang, Zhihong
Du, Wenwen
Su, Chang
Huang, Feifei
Jia, Xiaofang
Ouyang, Yifei
Li, Li
Wang, Yun
Jiang, Hongru
Ding, Gangqiang
Zhang, Bing
author_sort Zhang, Jiguo
collection PubMed
description What is already known about this topic? Sodium intake in China is among the highest in the world, the main source of which in adults is salt added during cooking. In 2012, the national average cooking salt intake was 10.5 g/d. What is added by this report? In 2018, median cooking salt intake was 6.3 g/d, which has decreased compared to that in 1991. The north-south gap in cooking salt intake was closing over time. What are the implications for public health practice? Effective policies and interventions need to be sustained and intensified to lower cooking salt intake, thus achieving the recommended level of sodium and total salt intake.
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spelling pubmed-84284172021-09-29 Trends in Adult Cooking Salt Intake — China, 1991−2018 Zhang, Jiguo Wang, Huijun Wang, Zhihong Du, Wenwen Su, Chang Huang, Feifei Jia, Xiaofang Ouyang, Yifei Li, Li Wang, Yun Jiang, Hongru Ding, Gangqiang Zhang, Bing China CDC Wkly Preplanned Studies What is already known about this topic? Sodium intake in China is among the highest in the world, the main source of which in adults is salt added during cooking. In 2012, the national average cooking salt intake was 10.5 g/d. What is added by this report? In 2018, median cooking salt intake was 6.3 g/d, which has decreased compared to that in 1991. The north-south gap in cooking salt intake was closing over time. What are the implications for public health practice? Effective policies and interventions need to be sustained and intensified to lower cooking salt intake, thus achieving the recommended level of sodium and total salt intake. Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2020-02-14 /pmc/articles/PMC8428417/ /pubmed/34594834 Text en Copyright and License information: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2020 https://creativecommons.org/licenses/by-nc-sa/4.0/This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-sa/4.0/ (https://creativecommons.org/licenses/by-nc-sa/4.0/)
spellingShingle Preplanned Studies
Zhang, Jiguo
Wang, Huijun
Wang, Zhihong
Du, Wenwen
Su, Chang
Huang, Feifei
Jia, Xiaofang
Ouyang, Yifei
Li, Li
Wang, Yun
Jiang, Hongru
Ding, Gangqiang
Zhang, Bing
Trends in Adult Cooking Salt Intake — China, 1991−2018
title Trends in Adult Cooking Salt Intake — China, 1991−2018
title_full Trends in Adult Cooking Salt Intake — China, 1991−2018
title_fullStr Trends in Adult Cooking Salt Intake — China, 1991−2018
title_full_unstemmed Trends in Adult Cooking Salt Intake — China, 1991−2018
title_short Trends in Adult Cooking Salt Intake — China, 1991−2018
title_sort trends in adult cooking salt intake — china, 1991−2018
topic Preplanned Studies
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428417/
https://www.ncbi.nlm.nih.gov/pubmed/34594834
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