Background Sodium intake in China is extremely high and eating in restaurants is increasingly popular. Little research has explored the sodium level of restaurant dishes. The present study aims to assess the content and sources of sodium in Chinese restaurants. Methods Cross-sectional data were obtained from the baseline survey of the Restaurant-based Intervention Study (RIS) in 2019. A total of 8131 best-selling restaurant dishes with detailed recipes from 192 restaurants in China were included. Sodium content per 100 g and per serving were calculated according to the Chinese Food Composition Table. The proportion of restaurant dishes exceeding the daily sodium reference intake level in a single serving and the major sources of sodium were determined. Results Median sodium content in restaurant dishes were 487.3 mg per 100 g, 3.4 mg per kcal, and 2543.7 mg per serving. For a single serving, 74.9% of the dishes exceeded the Chinese adults’ daily adequate intake for sodium (AI, 1500 mg per day), and 62.6% of dishes exceeded the proposed intake for preventing non-communicable chronic diseases (PI, 2000 mg per day). Cooking salt was the leading source of sodium in Chinese restaurant dishes (45.8%), followed by monosodium glutamate (17.5%), food ingredients (17.1%), soy sauce (9.4%), and other condiments/seasonings (10.2%). More types of salted condiments/seasonings use were related to higher sodium level. Conclusions The sodium levels in Chinese restaurant dishes are extremely high and variable. In addition to cooking salt, other salted condiments/seasonings also contribute a large proportion of sodium. Coordinated sodium reduction initiatives targeting the main sources of sodium in restaurant dishes are urgently needed.

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Objectives To evaluate the cardiovascular health (CVH) status of the elderly and analyze the effects of dietary patterns and demographic characteristics on CVH. Methods A total of 4299 individuals aged 60 years and above from the China Health and Nutrition Survey in 2018 were selected as the research objects. Cluster analysis was used to analyze the dietary patterns. The definition of "Life’s Essential 8" of CVH released by American Heart Association (AHA)in 2022 was used to evaluate CVH status. Finally, multinomial logit model was used to analyze the impact of demographic economic characteristics on CVH. Results Three dietary patterns were obtained by cluster analysis. In pattern 1, the intake of wheat, other grains, tubers and legumes was higher. Pattern 2 was dominated by high intake of aquatic products, vegetables and fruits; Pattern 3 was dominated by higher intake of rice and livestock meat. The total CVH score was 68.50, and sleep and blood pressure had the highest and lowest scores (85.85 and 37.64). Pattern 1 and Pattern 2 have slightly higher CVH scores. There were 16%-18% of the elderly with high CVH, and there was no significant difference in the distribution of high, moderate and low CVH among the three patterns (p=0.29). More than 50% of the elderly have 3-4 ideal metrics, 0.2% of the elderly have all 8 metrics reached the ideal state only in pattern 1. Multinomial logit analysis showed that the elderly in pattern 2 had 6-8 ideal metrics, which was 1.81 times higher than that in pattern 1; The presence of 6-8 ideal metrics in female was 3.42 times higher than that in male; Those with a college degree and above have 6-8 ideal metrics, which was 1.99 times of those with a primary school degree and below. Compared with 60-69 years, the presence of 6-8 ideal metrics in 70 years and above was 35% lower (OR=0.65,95%=0.49-0.87). The presence of 6-8 ideal metrics in high income group were 31% lower than those in low income group (OR=0.69,95%=0.47-1.00). Conclusions The elderly in China were in moderate CVH. Dietary pattern characterized by higher intake of aquatic products, vegetables and fruits were more likely to have more ideal CVH metrics. It is necessary to take targeted intervention measures for the elderly and health factors with low scores to promote the improvement of CVH status.