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目的了解重庆市榨菜生产区与非榨菜生产区居民食用盐质量。方法采用多阶段分层整群随机抽样的方法,在榨菜生产区与非榨菜生产区分别监测2 460、9 093份居民食用盐。采用直接滴定法测定盐中碘含量,对比分析榨菜生产区与非榨菜生产区的碘含量、碘盐覆盖率、碘盐合格率、合格碘盐食用率、非碘盐率等指标。结果榨菜生产区、非榨菜生产区居民食用盐的碘含量中位数分别为28.99、27.60 mg/kg,碘盐覆盖率分别为99.07%、99.80%,碘盐合格率分别为95.98%、96.09%,合格碘盐食用率分别为95.08%、95.90%,发现非碘盐的村占调查村的比例分别为10.00%、2.67%。不同地区比较,食用盐的碘含量(H=70.16,P<0.01)、频数构成比分布(χ2=33.55,P<0.01)、碘盐覆盖率(χ2=29.74,P<0.01)、发现非碘盐的调查村比例(χ2=26.79,P<0.01)差异均有统计学意义,碘盐合格率(χ2=0.06,P>0.05)、合格碘盐食用率(χ2=3.15,P>0.05)差异均无统计学意义。结论重庆市非碘盐主要来自榨菜生产的区县,应加强对榨菜加工用盐的管理。
Objective To understand the edible salt quality of residents in the mustard production and non-tuber production areas in Chongqing. Methods A multistage stratified cluster random sampling method was used to monitor 2 460,9 093 residents’ consumption of salt in the production areas of mustard and non-tuber. The content of iodine in salt was determined by direct titration. The iodine content, coverage of iodized salt, pass rate of iodized salt, the rate of qualified iodized salt and the rate of non-iodized salt were compared and analyzed. Results The median iodine content of edible salt in the mustard production area and non-tuber production area were 28.99 and 27.60 mg / kg, the coverage rate of iodized salt was 99.07% and 99.80% respectively, and the pass rate of iodized salt was 95.98% and 96.09% , And the eligible iodine salt consumption rates were 95.08% and 95.90% respectively. The proportion of non-iodized salt villages in the surveyed villages was found to be 10.00% and 2.67% respectively. The iodine content of edible salt (H = 70.16, P <0.01), the frequency distribution ratio (χ2 = 33.55, P <0.01) and the coverage of iodized salt (χ2 = 29.74, P <0.01) There was significant difference in salt surveyed village (χ2 = 26.79, P <0.01), iodized salt pass rate (χ2 = 0.06, P> 0.05) and qualified iodized salt (χ2 = 3.15, P> 0.05) No statistical significance. Conclusion Non-iodized salt in Chongqing mainly comes from districts and counties producing mustard tubers, and the management of salt used in processing mustard tuber should be strengthened.