Salt content in canteen and fast food meals in Denmark

  • Lone Banke Rasmussen Department of Nutrition, National Food Institute, Technical University of Denmark
  • Anne Dahl Lassen Department of Nutrition, National Food Institute, Technical University of Denmark
  • Kirsten Hansen Region North Laboratory, Danish Veterinary and Food Administration
  • Pia Knuthsen Department of Food Chemistry, National Food Institute, Technical University of Denmark
  • Erling Saxholt Department of Nutrition, National Food Institute, Technical University of Denmark
  • Sisse Fagt Department of Nutrition, National Food Institute, Technical University of Denmark

Abstract

Background: A high salt (NaCl) intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective: To determine the salt content in worksite canteen meals and fast food. Design: For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with inhouse catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus) and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content in lunch meals in worksite canteens were 3.891.8 g per meal and 14.795.1 g per 10 MJ for men (n109), and 2.891.2 g per meal and 14.496.2 g per 10 MJ for women (n71). Salt content in fast food ranged from 11.892.5 g per 10 MJ (burgers) to 16.394.4 g per 10 MJ (sausages) with a mean content of 13.893.8 g per 10 MJ. Conclusion: Salt content in both fast food and in worksite canteen meals is high and should be decreased.

Keywords: catering; salt intake; meals; canteen meals; burgers; pizzas; sausages; salt

(Published: 16 March 2010)

Citation: Food & Nutrition Research 2010. 54: 2100 - DOI: 10.3402/fnr.v54i0.2100

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Published
2010-03-16
How to Cite
Rasmussen, L. B., Lassen, A. D., Hansen, K., Knuthsen, P., Saxholt, E., & Fagt, S. (2010). Salt content in canteen and fast food meals in Denmark. Food & Nutrition Research. https://doi.org/10.3402/fnr.v54i0.2100
Section
Original Articles