| [Background]With the development of economy and the improvement of living standards, eating out of home has occupied an important position in people’s daily life. However, food consumed out of home had a lower nutrient density (calcium, iron, vitamin A and so on) but a higher content of fat and energy. It is likely to increase the risk of overweight and obesity, diabetes, hypertension and other diet-related chronic diseases.In order to understand the usage of edible oil and salt in restaurant dishes, exploring methods which can accurately estimate the amount of condiment in out-of-home foods, analyzing dietary intake and dietary patterns of the eating out people, investigating the association between out-of-home eating and overweight/obesity, our research has done a sufficient study on these aspects.[Objectives]1.Initially built the method which was used to estimate the usage of salt and oil in out-of-home foods;2. Analysis the dietary situation and evaluate the dietary quality of dining out people;3.To investigation the relationship between dining out and overweight/obesity>[Methods]1. Usage of Edible oil and Salt in restaurants dishesAccording to the cooking ways in common use, dishes which were collected by the2010big city restaurant diet survey can be divided into10classes. They are fried, boiled, steamed, halogen, flipping, mix, burned, decocted and blanched, respectively. The consumption of salt and oil in dishes of different cooking ways has two kinds of expressions:the actual usage of salt or oil divides by the amount of raw materials for each dish; Or after calculating the total energy of the whole dish, the actual usage of salt or oil divides by them.2. Comparison three methods which were used to calculate the consumption of cooking oil and salt in dishes30families who participated in the dietary survey in Shanghai hongkou district were randomly selected. The total number was81. According to the food production site, all of the food was divided into two groups which were at-home food and out-of-home food. The amount of salt and oil in at-home food was calculated by weighting method. There were three methods which were used to calculate the amount of salt and oil in out-of-home food. They were weighting method, direct method and cooking method. Estimating the consumption of salt and cooking oil for each standard man-day by these ways, then we compare them with each other.3. Dietary nutrition analysis of eating out peopleRandomly selected Chinese adult residents aged18--60years old who participated in dietary surveys and had complete dietary survey data in2002China National Nutrition and Health Survey. The total number was33828.The dietary survey combined3days24h dietary recall method with a condiment weighting method. The condiments consumption of at home food and out-of-home food were calculated by weighting method and direct method respectively. According to their sex, region and eating out times, the food intake, nutrient intake and dietary pattern of people eating at home or out-of-home were calculated and then evaluated their dietary qualities; The Logistic regression model was used to analyze the relationship between eating out and overweight/obesity.[Results]1. Usage of Edible oil and Salt in restaurants dishesThe total numbers of dishes were2027, which565dishes from Beijing,691from Shanghai and771from Guangdong.The average salt amount of restaurant dishes in Beijing, Shanghai, and Guangzhou were1.5g/100g, or1.0g/100kcal. And the salt amount of dishes cooked in fried, boiled, steamed, halogen, flipping, mix, burned, decocted and blanched were1.8g/100g,1.3g/100g,1.7g/100g,1.2g/100g,2.2g/100g,1.8g/100g,1.5g/100g,1.6g/100g,1.5g/100g and1.3g/100g, or1.2g/100kcal,0.9g/100kcal,0.7g/100kcal,0.7g/100kcal,1.0g/100kcal,0.8g/100kcal,1.4g/100kcal,0.9g/100kcal,0.8g/100kcal and1.5g/100kcal.The average edible oil amount of restaurant dishes in Beijing, Shanghai, and Guangzhou were8.1g/100g, or4.4g/100kcal. And the edible oil amount of dishes cooked in fried, boiled, steamed, halogen, flipping, mix, burned, decocted and blanched were6.9g/100g,8.7g/100g,10.6g/100g,4.9g/100g,7.0g/100g,8.7g/100g,7.9g/100g,9.7g/100g,9.9g/100g and4.5g/100g, or3.9g/100kcal,5.2g/100kcal,4.2g/100kcal,2.8g/100kcal,3.1g/100kcal,3.5g/100kcal,4.3g/100kcal,4.3g/100kcal,4.8g/100kcal and4.4g/100kcal.2. Comparison three methods which were used to calculate the consumption of cooking oil and salt in dishesCalculating by weighting method, direct method and cooking method, the average salt intake per reference man per day were5.1g,10.4g and10.7g. The average edible oil intakes per reference man per day were12.6g,38.7g and42.7g.The differences had statistical significance.3. Dietary nutrition analysis of eating out people 3.1The number of residents aged18-60years old was33828, including9562residents dining out, and accounting for28.3%of the total number. The rate of residents eating out manifested as male were higher than female (32.4%v.24.7%), urbanites were higher than rural people (40.1%v.22.7%) and people who were overweight or obesity were higher than normal people (29.4%v.27.6%). By the way, the rate had the trend of decreasing with age or dining out times and increasing with education level or income.3.2The restaurants or stalls were the most famous places when people choosing to have breakfast or lunch away from home; While the relatives or friends houses were the main choice when people out for supper.3.3In addition to the cereals and vegetables, the rest kinds of food intakes per reference man per day of out-of-home eaters were higher than at home eaters. Whatever gender or region, the intakes of poultry, sea products, fruit, dairy products, edible oil and salt (per reference man) per day of out-of-home eaters were higher than at home eaters too. With the increasing of eating out times, the intakes of cereals, eggs and products and beans reduced gradually and the intake of poultry increased gradually. The intakes of energy, fat and protein per reference man per day of out-of-home eaters were higher than at home eaters too. In terms of the structure of diet, the ratio of fat was higher than normal recommendation. Besides, the ratio of fat in urban was higher than that in rural. The more frequent eating outside, the ratio was higher.3.4The overall dietary quality of out-of-home eaters was mild imbalance. The main dietary pattern was model B, which account for77%. It meant insufficient intake and excessive intake were both coexisted in the diet of out-of-home eaters. The kinds of food which were insufficient intake were fruit, beans, milk, and sea products. While the kinds of food which were excessive intake were animal food, edible oil and salt.3.5the prevalence of overweight/obesity was significant higher in out-of-home eating group compared with at-home eating group(OR=1.18,95%CI=1.092～1.266) in male, but not in female (OR=0.94,95%CI=0.872～1.013).[Conclusions]1. The direct method was the best way to calculate the amount of condiment in this research.2. Compared with at-home eating group, out-of-home eaters consumed more animal foods, salt and edible oil. Therefore the intake of energy, fat, sodium and other nutrients were also higher.3. The overall dietary quality of out-of-home eaters was mild imbalance. Insufficient intake and excessive intake were both coexisted.4. OH eating was associated with overweight and obesity among adult male in China... |
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