摘要
目的了解我国餐馆就餐人群调味品消费状况,为评估调味品中危害因素和营养素的暴露风险提供基础数据。方法采用称重法加三日记账法,调查北京、重庆、辽宁、山东、广东、江苏、陕西7个省/市126家餐馆的调味品使用量,同时记录每家餐馆每日就餐人次数,得到各类调味品每人次消费量。结果我国餐馆就餐人群每人次调味品的消费量中位数为:盐及代盐制品3.52 g、鲜味剂和助鲜剂1.33 g、醋3.63 g、酱油5.18 g、酱及酱制品1.78 g、料酒及制品0.25 g、香辛料类1.54 g、复合调味料3.64 g、其他调味料0.00 g;各省市餐馆就餐人群的调味品消费量差异具有统计学意义(P<0.05),在7个省/市中,广东省盐及代盐制品、鲜味剂和助鲜剂、其他调味料每人次消费量最高,辽宁省醋、酱油、料酒及制品每人次消费量最高,重庆市香辛料类、复合调味料每人次消费量最高,陕西省酱及酱制品每人次消费量最高;大城市/主城区和县城/郊区各类调味品每人次消费量差异具有统计学意义(P<0.05),盐及代盐制品、鲜味剂和助鲜剂、醋、香辛料类、复合调味料呈现出大城市/主城区每人次消费量高于县城/郊区,而酱油、酱及酱制品、料酒及制品、其他调味料则呈现出县城/郊区每人次消费量高于大城市/主城区;不同规模的餐馆各类调味品每人次消费量差异具有统计学意义(P<0.05),盐及代盐制品、鲜味剂和助鲜剂、醋、料酒及制品、其他调味料呈现出中型餐馆每人次消费量均高于大型、小型餐馆(P<0.05),酱油、复合调味料则呈现出小型餐馆每人次消费量高于大型、中型餐馆(P<0.05),酱及酱制品、香辛料类调味品大型餐馆每人次消费量高于小型、中型餐馆(P<0.05);相关性分析发现,多种调味品消费量呈弱正相关关系。结论我国餐馆就餐人群的调味品消费量较高,在食品安全风险评估中需综合考虑家庭就�
Objective To explore the condiment consumption for restaurant customers in Chinese, and provide basic data for risk assessment of hazards and nutrients in condiment. Methods Weighing method and three-day record method were used to investigate the condiment usage of 126 restaurants in 7 provinces/cities of Beijing, Chongqing, Liaoning, Shandong, Guangdong, Jiangsu and Shaanxi. Meanwhile, the number of people eating in each restaurant every day was recorded to estimate the average consumption. Results The median consumption of condiments per person-time in Chinese restaurants was 3.52 g of salt and substitutes, 1.33 g of flavor enhancer and freshener, 3.63 g of vinegar, 5.18 g of soy sauce, 1.78 g of sauce and its products, 0.25 g of cooking wine and its products, 1.54 g of spices, 3.64 g of compound condiments and 0.00 g of other condiments. The difference of condiments consumption among restaurant customers in each province and city was statistically significant(P<0.05). The consumption of salt and substitutes, flavor enhancer and other condiments was the highest in Guangdong province. The consumption of vinegar, soy sauce and cooking wine and its products was the highest in Liaoning province. The consumption of spices and compound condiments was the highest in Chongqing. The consumption of sauce and its products was the highest in Shaanxi province. The difference of condiments consumption among restaurant customers per person-time in cities/main urban areas and county/suburban was statistically significant(P<0.05). Cities/main urban restaurant customers consumed more salt and substitutes, flavor enhancer and freshener, vinegar, spices and compound condiments than those in county/suburban areas. Soy sauce, sauce and its products, cooking wine and its products and other condiments were the opposite. The difference of condiments consumption among restaurant customers per person-time of different restaurant sizes was statistically significant(P<0.05). The consumption of condiments per person-time in medium-sized res
作者
李善雅文
周玉静
雍凌
肖潇
李建文
刘兆平
魏晟
吴静
宋雁
LI Shanyawen;ZHOU Yujing;YONG Ling;XIAO Xiao;LI Jianwen;LIU Zhaoping;WEI Sheng;WU Jing;SONG Yan(School of Public Health,Huazhong University of Science and Technology,Hubei Wuhan 430030,China;National Health Commission Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing 100021,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2021年第2期215-220,共6页
Chinese Journal of Food Hygiene
基金
国家重点研发计划(2018YFC1603003)。
关键词
调味品
消费量
餐馆就餐
Condiments
consumption survey
restaurant customers
