Б.Энхтунгалаг¹,Б.Цогзолмаа², Жакуй Вебстер⁴, О.Чимэдсүрэн³, Ж.Батжаргал¹

¹Нийгмийн эрүүл мэндийн үндэсний төв, ²Дэлхий эрүүл мэндийн байгууллагын Монгол дахь суурин төлөөлөгчийн газар, ³Анагаахын шинжлэх ухааны үндэсний их сургууль, ⁴Австралийн Дэлхий дахины эрүүл мэндийн Жорж институт

Introduction

Excessive use of salt lead to development of noncommunicable diseases, especially to hypertension [1,2, 3, 4, 5].The WHO Global Action Plan for the Prevention and Control of NCDs 2013-2020 (Geneva, 2012) called for a reduction of population salt intake by 30 percent by 2025 [13, 14, 15, 15, 16, 17]. There was no any data on salt content collected under the fourth National Survey on Nutrition 2010 and the STEPS survey on the prevalence of noncommunicable disease risk factors 2005, 2009 and 2013. Thus, this is first time  ever, the detailed data on salt content was collected and analysed.

Materials and Methods

Fifty two food production and food handling organizations were enrolled during 2011-2012 through crosssectional survey. In total, 251 samples from 43 types of meals were tested NaCI ion by titer method in the laboratory of National Center of Public Health and statistical analysis were done by running SPSS package, Version 19. The ethical approval has been obtained from the Ethics Committee of the Ministry of Health in 2011 (Resolution No. 14).

Results

An average content of salt was 0.94 g/100 g (SD 0.42, 95%CI 0.90-1.00) in the commonly used meals from mass catering services. For example, soup has content of 0.86 g/100 ml (SD 0.23, 95%CI 0.81-0.91) of salt; fried meal has 1.03 g (SD 0.41, 95% CI 0.95-1.12); buuz – meat dumpling, khuushuur- fried meat dumpling, buns, pirojki –russian fried dumpling, fried sausage, hot dog, hamburger, pizza and other fast food -1.12 g/100 g (SD 0.34, 95%CI 0.93-1.14); vegetable salad and meat snacks 0.90 g/100 g (SD 0.62,  95%CI 0.77-1.18); tea -0.69 g/100 ml (SD 0.50, 95%CI 0.49-0.92) of salt. 

Conclusions

Eighty five percent of Mongolian commonly consumed food were classified as ”high salt” content. Mongolian meal recipes for mass catering services that 1 portion of meal  contains 1 g salt. The study results will serve as an evidence-based recommendations to further revision of the current recipes. Thus, it is important to renew a salt content in 100 g of foods based on international recommendations. 

Keywords: fast food,fried meals, meat snacks, salt, soup, tea, vegetable salad

Pp.36-42, Tables 5, Figures 2, References 22