目的 了解旌德县在外就餐场所碘盐食用情况,为科学补碘、适时采取针对性防治措施和科学调整干预策略提供依据。方法 全县10个乡镇(街道),每个乡镇(街道)随机抽取2个企事业单位食堂、5家中型餐馆和5家小型餐馆(不足按实际数字选取),采集所抽取食堂和餐馆食用盐进行碘含量测定。结果 共采集108份食用盐样,经检测碘盐107份,无碘盐1份。其中合格碘盐105份,不合格碘盐2份,碘盐覆盖率为99.1%,碘盐合格率为98.1%,合格碘盐食用率为97.2%,无碘盐率为0.9%。各乡镇之间合格碘盐食用率差异无统计学意义(P_Fisher=0.704),盐碘水平差异无统计学意义(H=9.665,P=0.378)。不同就餐场所合格碘盐食用率差异无统计学意义(P_Fisher=0.218),盐碘水平差异无统计学意义(H=4.405,P=0.111)。结论 旌德县在外就餐场所合格碘盐食用率达到国家消除碘缺乏病标准,但小型餐馆存在食用无碘盐现象,需要加强对小型餐馆食用盐监管力度和从业人员碘缺乏病防治知识健康教育。

Objective To understand the consumption of iodized salt in dining places in Jingde County,so as to provide basis for scientific iodine supplementation,timely adoption of targeted prevention and control measures and scientific adjustment of intervention strategies. Methods In 10 townships (streets) of the county,2 canteens of enterprises and institutions,5 medium-sized restaurants and 5 small restaurants (If the number is not enough,select according to the actual number) were randomly selected from each township (street),and the edible salt of the canteens and restaurants were collected for iodine content determination. Results A total of 108 edible salt samples were collected.107 iodized salt and 1 non iodized salt were tested,including 105 qualified iodized salt and 2 unqualified iodized salt.The coverage rate of iodized salt was 99.1%,the qualified rate of iodized salt was 98.1%,the edible rate of qualified iodized salt was 97.2%,and the rate of non iodized salt was 0.9%.There was no significant difference in the consumption rate of qualified iodized salt among different townships (P_fisher=0.704),and there was no significant difference in salt iodine level (H=9.665,P=0.378).There was no significant difference in the consumption rate of qualified iodized salt in different dining places (P_fisher=0.218),and there was no significant difference in salt iodine level (H=4.405,P= 0.111). Conclusion The consumption rate of qualified iodized salt in dining places in Jingde County meets the national standard for the elimination of iodine deficiency disorders (IDD),but there is the phenomenon of eating non iodized salt in small restaurants.It is necessary to strengthen the supervision of edible salt in small restaurants and the health education of IDD prevention and control knowledge among employees.