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Journal of Food Science and Nutrition | Volume 2
December 09-10, 2019 | Dubai, UAE
Nutrition, Food Science and Technology
8
th
International Conference on
J Food Sci Nutr, Volume:2
Salt content in Food provided by catering food sector in Saudi Arabia
Tahrir Al-dhirgham
SFDA, KSA
Background:
Salt (sodium chloride) is vital molecules for
human being. In diet, salt usedwidely and daily for preserving
food, enhancing flavour. Also, in food industry, salt is essential
additive for food processing andmanufacturing because of its
low cost and varied properties. Dietary salt is one of the main
risk factors of non-communicable disease. Sodium reduction
showed improvement in the health outcomes and lowering
risk factors. In Saudi Arabia, there is a general paucity of
research investigating population consumption and dietary
content of salt. In term of food eaten out of home, there are
worldwide limited published data on restaurant food content
of salt. In Saudi Arabia, there are no data on restaurant food
or fast food content of salt. This research aims to investigate
and assess salt content in catering food sector in Saudi Arabia
Methods:
Experimental study, using chemical lab analysis
data of 1653 food items from 57 food catering serves
providers. Data analysis includes mean salt content and the
ratio percentage of salt content out of WHO recommended
salt intake (5 g/day).
Results:
The food groups with the highest average salt
content (g/100g) were in dressing and condiments (1.54),
extra and add-on (1.47). The lowest average value was in
beverages (0.06) and dessert (0.34). The top ratio percentage
of salt content per 100g were in dressing and condiments,
extra and added-on, meats, and chicken withmore than 30%,
29%, 25%, and 25% respectively. The ratio percentage of salt
content per serving size were 230 % meals, 92% Pizza, 65%
red meat and 64% chicken.
Conclusions:
From public health prospect, this study
importance is as a baseline study to monitor trends in salt
levels over time, as well as provide a starting point to set
potential future salt reduction targets for food providers
sector.
e
:
tmdhirgham@sfda.gov.sa