卫生研究

目的 分析辽宁省三城市餐饮菜肴中宏量营养素、钠、糖及脂肪酸的情况。方法 选择辽宁省三城市消费量较大且具有本地特色的餐馆，采集水产20道，水产混合13道，畜禽肉10道，畜禽肉混合9道。采用GB 5009等系列国标方法对所有样品的营养素进行检测。分组分析宏量营养素、糖、钠及脂肪酸情况，并比较组间差异。结果 蛋白质含量占推荐摄入量的14.9%～17.6%(男性/女性标准),碳水化合物/平均需要量为12.7%,脂肪供能比/宏量营养素可接受范围(acceptable macronutrient distribution range, AMDR)为129.2%,糖/50 g为1.2%,钠/适宜摄入量为32.0%。菜肴脂肪供能比中位数为38.8%,有69.2%的菜肴超过AMDR要求的30%上限；其中饱和脂肪酸(saturated fatty acids, SFA)供能比在合理范围内，多不饱和脂肪酸(polyunsaturated fatty acids, PUFA)供能比超过AMDR要求上限，反式脂肪酸(trans fatty acids, TFA)检出率较高(80.8%),供能比中位数较低(0),98.1%的菜肴TFA供能比在AMDR以下。不同类别间蛋白质、碳水化合物、钠的含量差异有统计学意义(P<0.05)。不同类别间n-3PUFA、n-6PUFA/n-3PUFA、PUFA/SFA、血栓形成指数(thrombogenic index, TI)、n-3PUFA供能比的差异有统计学意义(P<0.01)。水产n-3PUFA含量大于畜禽肉和畜禽肉混合(P<0.05),水产n-6PUFA/n-3PUFA、TI小于畜禽肉和畜禽肉混合(P<0.05),水产n-3PUFA供能比大于畜禽肉及畜禽肉混合(P<0.01)。结论 辽宁省三城市餐饮菜肴含糖较低，含盐较高，脂肪供能比较高，超过AMDR要求的上限，脂肪酸构成中SFA情况良好，PUFA比例偏高；推荐水产类菜肴，在增加n-3PUFA、减少血栓形成方面均优于畜禽肉。

OBJECTIVE To analyze the macronutrients, sodium, sugar, and fatty acids in restaurant dishes from three cities of Liaoning Province.METHODS Restaurants serving popular local dishes were selected from three cities in Liaoning Province. A total of 52 dishes were collected, including 20 aquatic dishes, 13 mixed aquatic dishes, 10 livestock/poultry dishes, and 9 mixed livestock/poultry dishes. The nutritional composition of all samples was analyzed using Chinese national standard method(GB 5009 series). Macronutrients, sugars, sodium, and fatty acids were assessed and compared across groups.RESULTS Per 100 g of dishes, the protein content represented 14.9%-17.6% of the gender-specific recommended nutrient intake(male/female), carbohydrates(12.7% of estimated average requirement), fat energy contribution(129.2% of acceptable macronutrient distribution range(AMDR)), sugar(1.2% of the 50 g limit), and sodium(32.0% of adequate intake). The median fat energy contribution was 38.8%, with 69.2% of dishes exceeding the AMDR upper limit(30%). Saturated fatty acids(SFA) were within the recommended range, while polyunsaturated fatty acids(PUFA) exceeded the AMDR upper limit. Trans fatty acids(TFA) were detected in 80.8% of dishes, but their median energy contribution was 0, with 98.1% of dishes below the AMDR limit. Significant differences(P<0.05) were observed in protein, carbohydrates, and sodium among food categories. Notable differences(P<0.01) were found in n-3 PUFA, n-6PUFA/n-3PUFA,PUFA/SFA,thrombogenic index(TI), and n-3 PUFA energy contribution. Aquatic dishes had higher n-3 PUFA(P<0.05), lower n-6PUFA/n-3PUFA and TI values(P<0.05), and higher n-3PUFA energy contribution(P<0.01) compared to livestock/poultry and mixed livestock/poultry dishes dishes.CONCLUSION Restaurant dishes in three cities of Liaoning Province are low in sugar but high in salt and fat energy contribution, exceeding AMDR limits. While SFA was within acceptable ranges, PUFA was disproportionately high. It is recommended to choose aquatic dishes, as they are superior to livestock and poultry meat in increasing n-3 PUFA and reducing thrombus formation.