Abstract：
Salt intake reduction is a global concern. In particular, Japanese consume higher amounts of salt than those of other ethnicities. The sodium content is mentioned on the label of industrially prepared dishes with an intention of reducing salt intake. This study aimed to evaluate the difference between the actual sodium content and labeled salt value of industrially prepared Japanese single dishes. Samples labeled \"estimated\" were collected and classified as Japanese, Western, and Chinese cuisines. The sodium content ranged from 180 to 1011 mg/100 g. The sodium content was higher than their reported values in other countries. Specifically, Chinese dishes contained high amounts of sodium, although the chloride content was similar across cuisine styles. Further, the molar ratio (i.e., sodium/chloride) had no significant effect on the difference between the actual content and labeled value. The measured salt contents were 20% higher than the labeled values. The results of decision tree analysis indicated that if the labeled salt value of stir-fried foods is determined by calculation, the actual sodium content is much higher than the labeled salt value. These findings are crucial for customers, dietitian, and researchers as they refer to the labeled salt value to determine the sodium content of industrially prepared foods.
摘要：
盐摄入量的减少是全球关注的问题。特别是,日本人比其他种族消耗更多的盐。钠含量在工业制备的菜肴的标签上提到，旨在减少盐的摄入。本研究旨在评估工业制备的日本单菜的实际钠含量与标记的盐值之间的差异。标记为“估计”的样品被收集并归类为日本人，西方,和中国美食。钠含量为180至1011毫克/100克。钠含量高于其他国家的报告值。具体来说,中国菜含有大量的钠，尽管不同美食风格的氯化物含量相似。Further,摩尔比(即，钠/氯化钠）对实际含量与标记值之间的差异没有显着影响。测量的盐含量比标记值高20%。决策树分析的结果表明,如果通过计算确定油炸食品的标记盐值,实际钠含量远远高于标记的盐值。这些发现对客户至关重要，营养师,和研究人员参考标记的盐值来确定工业制备食品的钠含量。
