A Cross-Sectional Survey of Iodized Salt Usage in Dining Establishments—13 PLADs,China,2021–2022

作     者：Ying Zhang Jichun Wang Xiuwei Li Wei Ma Jianqiang Wang Haiyan Wang Jing Xu 

作者机构：National Health Commission Key Laboratory of Trace Element NutritionNational Institute for Nutrition and HealthChinese Center for Disease Control and PreventionBeijingChina Science and Technology DepartmentChinese Center for Disease Control and PreventionBeijingChina. 

出 版 物：《China CDC weekly》 (中国疾病预防控制中心周报（英文）)

年 卷 期：2023年第5卷第34期

页      面：751-755页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

基　　金：Centers for Disease Control and Prevention in Anhui Province Fujian Province Gansu Province Hebei Province Henan Province Institute for Endemic Disease Control in Shandong Province Liaoning Province Shanxi Province, and Yunnan Province Sichuan Province Xinjiang Uygur Autonomous Region Government of Inner Mongolia Autonomous Region, NMG Government of Jiangsu Province 

主　　题：finding system inland 

摘      要：Summary What is already known about this topic?The National Iodine Deficiency Disease Surveillance system is exclusively focused on monitoring cooking salt used within ***,there is a lack of nationally representative data on the use of iodized salt in dining *** is added by this report?This study evaluated 7,889 salt samples obtained from dining establishments located in 13 provincial-level administrative divisions across *** findings indicated that coverage rate of iodized salt(CRIS)and the consumption rate of adequately iodized salt(CRAIS)were found to be 95.2%and 90.2%,***,880 samples were classified as iodized salt and 804 as adequately iodized *** coastal areas,the CRIS and CRAIS showed a significant decrease to 77.1%and 70.5%,respectively,when compared to the inland regions(P0.01).