[Fat intake from pre-packaged foods among Chinese residents of 16 provinces in 2018].

OBJECTIVE: To investigate the impact of prepackaged food consumption on fat intake in 16 provinces of China in 2018. METHODS: Data used in present study was derived from the eleventh round of China Health and Nutrition Survey(CHNS), 17312 residents aged 6 and over were selected and their consumed information of pre-packaged food was collected. The consumption of pre-packaged food and fat intake from pre-packaged food in urban and rural areas, different age groups, different regions and different genders were calculated and compared. RESULTS: The median intake of fat from pre-packaged food among subjects and consumers were 33.6 g/d and 34.7 g/d, respectively.73.5% of the intake of fat from pre-packaged food comes from vegetable oil. CONCLUSION: Vegetable oil was the main source of fat from pre-packaged food for Chinese residents.

[Detection and correlation between the content of sodium and iodine in pre-packaged foods].

OBJECTIVE: To evaluate the present situation of sodium and iodine content and the correlation in pre-packaged foods in the market. METHODS: After collecting samples from physical and online supermarkets, the contents of sodium and iodine of samples were detected by inductively coupled plasma mass spectrometry, SPSS 26. 0 was applied to analyze the correlation between sodium and iodine and the utilization rate of iodized salt was calculated in pre-packaged foods. RESULTS: Among various types of pre-packaged foods, fish, poultry, meat and egg products sodium(M=884 mg/100 g), iodine(M=40. 5 µg/100 g), preserved foods sodium(M=940 mg/100 g), iodine(M=40. 5 µg/100 g), animal foods sodium(M=786 mg/100 g), iodine(M=34. 9 µg/100 g) were all high in sodium and iodine content. The correlation coefficient of sodium and iodine content in staple and instant foods of animal foods was 0. 730(P<0. 01) and vegetable foods was 0. 777(P<0. 01), the preserved foods of animal foods was 0. 518(P<0. 01) and vegetable foods was 0. 973(P<0. 01). The utilization rate of iodized salt in pre-packaged foods was 88. 46% after removing those samples that could cause the iodine loss, such as baked foods. CONCLUSION: The sodium and iodine content in pre-packaged foods vary with different categories.