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首页> 美国卫生研究院文献>International Journal of Environmental Research and Public Health >A Recipe for Success? A Nutrient Analysis of Recipes Promoted by Supermarkets
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A Recipe for Success? A Nutrient Analysis of Recipes Promoted by Supermarkets

机译：成功秘诀？超市促销食谱的营养成分分析

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摘要

Recipe use impacts eating habits, yet there is limited research investigating the nutritional quality of recipes. Supermarket recipe magazines command large readerships, with over 4 million readers for each of the two major Australian supermarket publications. Assessing the nutrient content of featured recipes is therefore of public health interest. The nutrient content of 312 main-meal recipes from and were analyzed and compared against a traffic-light system for classifying nutrients of concern in chronic disease. Nutrient content was compared across recipe type (standard, advertorial and celebrity) and between recipes with and without health or nutrient claims. Overall compliance with the traffic-light criteria was low, with less than half of recipes meeting the target. Advertorial recipes had a higher energy ( = 0.001), saturated fat ( = 0.045) and sodium ( ≤ 0.001) content per serve, and per 100 g for sodium ( ≤ 0.001) compared to standard and celebrity recipes. Recipes with claims had greater compliance to the nutrient criteria ( < 0.001) compared to those without. These findings support previous research highlighting the poor nutritional quality of published recipes from a variety of sources.
机译：食谱的使用会影响饮食习惯，但是，研究食谱营养质量的研究还很有限。超市食谱杂志吸引了大批读者，澳大利亚两大主要超市出版物中的每家都有超过400万读者。因此，评估特色食谱的营养成分具有公共卫生意义。 312种主食配方的营养成分 并与交通信号灯系统进行了分析和比较，以对慢性病中关注的营养物进行分类。比较了各种食谱类型（标准，广告和名人）以及有无健康或营养声称的食谱之间的营养含量。总体遵守交通信号灯标准的程度很低，只有不到一半的配方达到了目标。与标准和名人食谱相比，广告食谱每份和每100克钠（≤0.001）的能量（= 0.001），饱和脂肪（= 0.045）和钠（≤0.001）的含量更高。与没有营养要求的食谱相比，有营养要求的食谱更符合营养标准（<0.001）。这些发现支持了以前的研究，突出了来自各种来源的已发布食谱的营养质量差。

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