2015年1月2日

大家好！

本周美国疾病预防控制中心«减盐电子周刊»内容包括：美国食品和药物管理局公布的新的菜单标签规范、一项就美国包装食品中钠的最新研究、以及写给《新英格兰医学杂志》编辑们的关于一些最新研究的读者来信。

公共利益科学中心调查发现2012至2014年餐厅钠含量没有变化

公共利益科学中心（CPSI）最近比较了美国前25家连锁餐厅2012年至2014年的近3000种菜单上的菜品，发现钠的含量相对而言没有差别—2012年平均每餐的钠含量约为1267毫克，2014年约为1256毫克。研究使用Menustat评估了钠含量的改变。根据一份公共利益科学中心的新闻稿，不同的餐厅的某些菜品的钠含量存在显著升高或降低的情况，包括：

·         Chili的焗马铃薯汤钠含量增加了57%；

·         IHOP的简单鸡肉三明治加新鲜水果钠含量增加了80%；

·         Taco Bell的玉米片钠含量增加了48%；

·         Olive Garden的卡普里扁面包钠含量降低了63%；

·         Red Lobster的法式炸薯条钠含量降低了57%；

·         Outback Steakhouse 对餐厅的80种菜品统一将钠含量降低了9%。

研究也发现儿童菜品的钠含量有所降低，但是主要是由于增加了低钠菜品，而不是将现有菜品进行调整。

完整的报告《餐厅不能加盐》请见：/upload/xintan/filedr/e3703841a93e3bf43430759278e7b0c0.pdf

政府的开支法案包括学校午餐钠含量

上周，2015财年持续开支法案正式通过。该法案在目标一中包含了阻止对学校午餐进行进一步减钠的措辞，是否进一步减钠要等到“最新的科学研究证实减钠对儿童健康是有益的”后再行决定。

更多的信息请见：: https://www.congress.gov/bill/113th-congress/house-bill/83/text

感谢您对减少钠摄入长期以来的关注和支持！

请注意：

本简讯英文版由美国疾病预防控制中心发布，中文版由骄阳翻译公司翻译，如有歧义，请以英文版本为准。 

(该信息为与减钠的相关伙伴机构和个人分享将正在进行的减钠活动信息。目的是为相关同仁提供持续更新的信息，并为对减钠工作感兴趣或致力于减钠工作的个人或机构创建一个合作网络。《减盐电子周刊》将每两周发布一期，如果你知道一些应该添加进来的人，或者你希望被从该通信人中删除，请联系蔡颖女士(caiy@cn.cdc.gov))。

《减盐电子周刊》在内容上只基于新闻价值和读者的潜在兴趣进行选择。美国疾病预防控制中心对所提供文章的真实准确性不承担任何责任。文章的选择、省略或文章内容并不意味着美国疾病预防控制中心对其内容有支持或其它观点。《减盐电子周刊》中原作者的观点或者引用，完全是其个人观点，绝不代表美国疾病预防控制中心的官方立场。所提及的产品、商业名称、出版物、新闻来源以及网站等，仅作参考之用，并不意味着美国疾病预防控制中心的认可。

Hello –

This week’s CDC Salt e-Update includes a new analysis by CSPI on restaurant sodium content and sodium provisions in the new appropriations law.

CSPI Survey Finds Restaurant Sodium Content Unchanged Between 2012 and 2014
The Center for Science in the Public Interest (CSPI) recently compared the sodium content in nearly 3,000 restaurant menu items among the top 25 US restaurant chains between 2012 and 2014, and found that sodium content remained relatively constant – 1,267 mg average sodium per meal in 2012 compared to 1,256 mg average sodium per meal in 2014. The survey assessed the changes in sodium content using MenuStat. According to a CSPI press release, particular meal items in different restaurants experienced significant increases and some reductions in sodium content, including –

·         Chili's Loaded Baked Potato Soup increased in sodium by 57% percent.

·         IHOP’s Simple & Fit Simply Chicken Sandwich with Fresh Fruit increased in sodium by 80%.

·         Taco Bell’s Cheesy Nachos increased in sodium by 48%.

·         Olive Garden’s Caprese Flatbread was reduced in sodium by 63%.

·         Red Lobster’s French fries declined in sodium by 57%.

·         Outback Steakhouse reduced sodium by 9% across 80 menu items.

The analysis also found that the sodium content of children’s menu items declined, but the decline was likely due to the addition of lower sodium items and not to the reformulation of existing menu items.

The full report, “Restaurants Can’t Shake the Salt” may be found here: /upload/xintan/filedr/e3703841a93e3bf43430759278e7b0c0.pdf.

Government Spending Law Includes School Meals Sodium Provisions
Last week, the Fiscal Year 2015 Omnibus Appropriations Bill was passed and signed into law. The law includes language indicating that sodium standards for the school breakfast and lunch programs cannot be reduced below Target 1 until the latest scientific research establishes that reduction is beneficial for children.

More information may be found here: https://www.congress.gov/bill/113th-congress/house-bill/83/text.

Thank you for your continued engagement in sodium reduction.

We are sending this information in an effort to inform our stakeholders of relevant sodium reduction efforts that are occurring. The purpose of this communication is to provide continued follow up with stakeholders and create a network of partners working on and interested in sodium reduction. The Salt e-Update will be sent every two weeks. For questions or comments, or to be added or removed from this communication, contact Hadley Hickner at HHickner@cdc.gov.

Salt e-Update content is selected solely on the basis of newsworthiness and potential interest to readers. CDC assumes no responsibility for the factual accuracy of the items presented. The selection, omission, or content of items does not imply any endorsement or other position taken by CDC. Opinions expressed by the original authors of items included in Salt e-Update, or persons quoted therein, are strictly their own and are in no way meant to represent the official position of CDC. References to products, trade names, publications, news sources, and Websites are provided solely for informational purposes and do not imply endorsement by the CDC.