我国七省市餐馆就餐人群调味品消费量调查分析

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:...

The consumption survey of condiments for restaurant customers in 7 provinces and cities of China

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 restaurants was the highest in salt and substitutes, flavor enhancer and freshener, vinegar, cooking wine and its products and other condiments (P<0.05). People who ate at small restaurants consumed more soy sauce and compound condiments than those who ate at large and medium-sized restaurants (P<0.05). The consumption of sauce and its products and spices was the highest in large restaurants (P<0.05). The consumption of a variety of condiments was weakly positively correlated. Conclusion The consumption of condiments in Chinese restaurants is relatively high. In the food safety risk assessment, comprehensive consideration should be given to the risk of exposure to harmful factors and nutrients in family meals and restaurant meals through condiments.