健康支持性环境促进行动
美国疾病控制与预防中心《减盐行动》电子报第64期
2015年6月6日至19日
行业资讯
人们对于味道是怎么来的这个问题的新的认识，可能会对农产品和食品行业产生重要的启发，比如水果培育，或让加工食品变得更加健康。一般来说,研究味道的科学家已经对两种不同的味道做出了区分，一种是舌头感觉出来的口味，另一种是鼻子感觉到的气味。不过，味道背后的科学，可能远比此复杂。某些易挥发的醇，也就是那些天然生成的能够制造出味道化合物，其实可以让食物尝上去更咸、更甜或更苦，所以食品加工者们可以在不添加更多盐和糖的情况下提高其产品的味道。—《洛杉矶时报》(Los Angeles Times)
通用磨坊(General Mills)用发酵方法实现减钠目标
美国通用磨坊(General Mills)食品公司已就一项通过使用离子来控制包装面团中发酵素反应速率的技术提交了专利申请。该技术可以使制作烘焙食品的人使用更少的发酵素，而发酵素常常含钠量较高。该公司说，他们的这种方法让二氧化碳产生的速度加快，从而使得发酵素的使用量降低10%到60%，因而使得钠含量水平减少20%至60%。通用磨坊(General Mills)公司说，通过使用这种技术，完全可以让制作出的食物满足美国政府减钠指导方针的要求。—《烘焙食品和点心》(Bakery and Snacks)
各州/地方资讯
纽约市卫生局(New York City Health Department)提议在菜单上增加高钠警示标识
纽约可能成为美国第一个要求在连锁餐馆菜单上为高钠餐品增加警示标识的城市，这将会让减盐行动进入一个新的阶段。该市卫生部门最近提议,所有连锁餐厅都应当在那些含钠量超过2300毫克每日推荐限额的菜单选项旁边添加一个盐瓶状的标志。—美联社(Associated Press)
此事还被其他媒体报道，如《纽约时报》（New York Times）、《今日美国》(USA Today)、ABC新闻(ABC News)、CBS新闻(CBS News)、《福布斯》(Forbes)、《时代周刊》(TIME)、《新闻一小时》(PBS Newshour),、《美国新闻与世界报道》(U.S. News & World Report)等。
国际资讯
在全球减少盐摄入的行动中，南非一直走在前列。2012年，该国制定法律，对加工食品的盐含量水平设定了强制性限额。研究人员估计，这些限额将会使该国人均每日盐摄入量减少0.85克。不过，尽管南非这项新的限盐食品政策面世已经过去三年，正式成为法律也快一年了，但目前该国还没有对该法的效果进行监测的计划。理想情况下,全国范围内监测盐摄入的基准研究应该已经完成，这样在政策生效后，后继研究就可以提供用以评估该政策的相关证据。—商业实况(Business Day Live)
匈牙利人的钠摄入量水平在欧洲各国中都是最高的。最新统计数据显示,匈牙利男人每天摄入17.5克的盐,目前是欧洲国家里最高的；同时，该国女性每天摄入12.1克的盐。2011年,匈牙利政府开始对含有大量盐、糖和咖啡因的不健康食物征税。世界卫生组织(WHO)最近得出结论,认为该种税收取得了显著的作用：有40%的相关食品生产商在一年之内就对食物配方做出调整，以减少税负。需缴纳该税的产品数量减少了27%，同时消费者们标识，他们对该税种涵盖的产品的消费量也减少了25%至35%。—《基督教科学箴言报》(Christian Science Monitor)
巴林卫生当局正在敦促该国面包生产者减少面包中的含盐量。卫生部长Sadiq Al Shehabi主持了非传染性慢性病全国委员会会议,讨论并提出针对传统面包店和现代面包店减盐的计划，旨在让面包中盐的比例在2年内从目前的10%降至0.5%。—《阿拉伯贸易》(Trade Arabia)
印度中央食品安全监管机构.印度食品安全标准管理局(FSSAI)将发布指导原则，用来规范在餐厅售卖或提供的所有印度食品产品中的食盐、糖分和脂肪含量。该局还成立了一个专家小组来为其提供建议。FSSAI说，垃圾食品通常含有脂肪、糖分和食盐的水平过高，应当引起严重的关切。11人组成的专家小组中有医生，也有营养学家。他们将就FSSAI 如何才能规范餐厅食物提供专业建议。-- Zee新闻(Zee News)
新的调查/研究
根据一项发表在《临床药理学杂志》(Journal of Clinical Pharmacology)上的新的研究，低盐饮食可以改善抗高血压药物疗法的效果。三个低盐饮食组之间，药物治疗效果无明显差异。未摄入低盐饮食但服用losartan-hydrochlorothiazide组合或irbesartan-hydrochlorothiazide组合的患者同那些仅服用洛沙坦（losartan）的患者相比，血压有明显的下降。不过,所有摄入低盐饮食的患者与对照组相比，血压均有显著降低。—《内分泌顾问》(Endocrinology Advisor)
根据一项发表在《科学报告》(Scientific Reports)杂志上的新的研究，在高脂肪饮食中加入大量的盐可以防止老鼠体重增加。不过,研究人员警告说,摄入过高水平的膳食盐与心血管疾病风险增加相关。研究人员说，研究结果并非说明高盐饮食是健康的,而只是表明：像钠这样的不含热量的营养素对能量平衡和体重增加会产生很大的影响。研究人员发现，在16周多的实验期内，喂食含盐量最低的高脂肪食物的老鼠体重增加最多，而喂食含盐量最高的高脂肪食物的老鼠体重增加程度明显要少。“我们的研究显示,并不是所有的热量都会被平均地吸收，”《研究报告》(Our study)合著者Michael Lutter如是说。—医疗快讯(Medical Xpress)
其他资讯
美国儿科学会(American Academy of Pediatrics)的发言人Sarah de Ferranti 为如何就减少儿童饮食中的钠盐提供了一些建议。根据美国疾病控制与预防中心(CDC)最近发布的一份报告，大约90%的美国学龄儿童每天摄入过多的钠。Ferranti指出，许多家长没有意识到他们在多大程度上影响了孩子的饮食习惯和口味选择，这种影响不仅在孩子幼年的时候存在，同时也伴随着孩子们的少年时期。虽然饮食习惯和口味偏好形成较早，但这些都是可以调整的。减少儿童摄入的钠盐并非一定是一件困难的事情，采取一些小小的措施，就可以产生非常明显的效果，尤其是在孩子还不大的时候，因为这时候他们的口味、偏好和饮食习惯都可以重新培养。该文最后列出了一些能够在减钠实践中为父母和监护人提供实用建议的机构名称。—《今日医页》(MedPage Today)
纽约市相关部门打算让所有连锁餐厅就其含钠量超过2300毫克每日推荐限额的菜单选项向顾客提出警示。这一计划一出，就有一些餐厅经营者迅速指出：一部新近颁布的联邦法律已经要求餐馆在需要的时候提供其售卖食物的含钠信息。《纽约邮报》(New York Post)最近对这一说法进行了检验，发现大多数餐馆都不能或不愿意提供此类信息。从几位连锁餐厅雇员处得到的反馈各种各样，要么是让顾客上网去查，要么不愿意提供含钠信息，要么干脆不知钠为何物。根据该文章，总的来说在这方面做的最不好的是麦当劳(McDonald’s)、邓肯的甜甜圈(Dunkin’ Donuts)和赛百味(Subway)。这三家连锁餐厅合计有24个店无法提供菜单食物的含钠量信息。—《纽约邮报》(New York Post)
一家美国联邦膳食指南咨询委员会发现，如果美国人能够将饮食中的钠减少，那么每年将可以节省大量的医疗开支，预计节省最少的是怀俄明州，为3600万美元；节省最多的是加利福尼亚州，约为24亿美元。摄入过多的钠会引起高血压，同时也是心血管疾病的主要原因。这些疾病让美国社会付出了大量的医疗开支，还夺去了很多人的生命。根据美国公共利益科学中心的测算，美国人均每日钠摄入量减少1200 毫克，也就是从当前平均摄入3500毫克降低到每日推荐摄入量的2300 毫克，预计每年可以减少医疗支出约240亿美元。在扣除通货膨胀和人口增长的因素后，将钠摄入降低到推荐水平可为德克萨斯州节省医疗成本16亿美元，为佛罗里达州节省12亿美元，为纽约州节省12亿美元。—《杰克逊维尔杂志信使》(Jacksonville Journal Courier)
快餐很方便，但它或许会含盐量过高，而且美国的快餐比其他国家含盐量更高。本文列出了一些含钠量最高的快餐食品，以及一些对应的更健康的替代选择。例如，一份Quiznos超大法国酱三明治中含有超过3600毫克的钠，而一份夹有烤牛肉和瑞士奶酪的“Create Your Own Flatbread”面包含钠则少于1000毫克。麦当劳的一份配有热蛋糕的超级早餐含钠量为2260毫克，接近一整天推荐摄入量的总值，但如果不要热蛋糕，就可以减少560毫克的钠摄入。Wendy’s餐厅的巴哈沙拉每份含钠近2000毫克，但一份配小辣椒的花园沙拉含钠则仅有910毫克。—《丹佛-福克斯31频道》(FOX 31 Denver)
食品网(Food Network)和烹饪频道的名厨Bal Arneson近日在WZZM电视频道中向公众介绍了几种能够在日常烹饪中用香料代替食盐的简单方法。当地一家老年人居住社区的餐饮服务总监安·玛丽·雷亚尔还介绍了该社区厨师如何利用Arneson的食谱从而让香料和新鲜香草代替食盐的情况。—《大急流城WZZM 13频道》(WZZM 13 Grand Rapids)
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。
June 6–19, 2015
Saltiness Without Sodium? It Might Be Just Around the Corner
New understanding about where flavor comes from could have important implications for everything from fruit breeding to making processed foods healthier. Generally, scientists who study flavor have drawn a distinction between taste, which is picked up by the tongue, and aroma, which is picked up by the nose. However, the picture appears to be much more complicated. Certain volatile esters—the naturally occurring chemical compounds that create smell—can actually make food taste saltier, sweeter, or more bitter, so food processors can improve the flavor of their products without adding more salt or sugar. – Los Angeles Times
General Mills Tackles Sodium Reduction with Leavening Method
General Mills has filed a patent on a method that uses ions to regulate the reaction rate of leavening agents in packaged dough, enabling bakers to use lower levels of the agents, which are often high in sodium. The company said this method accelerates the production of carbon dioxide, allowing the amount of leavening agents used to be reduced by 10% to 60%, thereby reducing sodium levels by 20% to 60%. General Mills said these lower sodium levels could be sufficient to achieve lower sodium claims that meet U.S. government guidelines. – Bakery and Snacks
New York City Health Department Proposes High Sodium Warning on Menus
New York could become the first U.S. city to require warning labels on high salt dishes at chain restaurants, taking campaigns to reduce salt into new territory. The city’s health department recently proposed that all chain restaurants add a salt shaker–like symbol next to menu items that contain more than the recommended daily limit of 2,300 milligrams of sodium. – Associated Press
This story was covered by several other media outlets, including the New York Times, USA Today, ABC News, CBS News, Forbes, TIME, PBS Newshour, and U.S. News & World Report.
South Africa Salt Law Needs a Data Mine
South Africa has been a trailblazer in the global battle to reduce salt intake. In 2012, the country developed legislation that sets mandatory limits on the levels of salt in processed foods. Researchers estimate that these limits will decrease the average South African’s salt intake by 0.85 grams a day. But 3 years after South Africa’s new food policy was first introduced—and with less than 1 year until it becomes law—the country has still not set up programs to monitor how effective the legislation will be. Ideally, baseline studies measuring salt intake across the country would already have been completed so that when the policy goes into effect, a follow-up study can produce evidence to assess the program. – Business Day Live
Dining Out in Hungary? No Need to Bring the Salt
Hungarians have some of Europe’s highest levels of sodium intake. The most recent available statistics show that Hungarian men consume 17.5 grams of salt per day, by far the highest rate within the European Union, and women consumed 12.1 grams per day. In 2011, the Hungarian government moved to tax foods containing unhealthy amounts of salt, sugar, and caffeine. WHO recently concluded that the tax has had an impressive impact, with 40% of responding manufacturers changing their food formulas to reduce their tax burden within a year. Products that were subject to the taxes decreased by 27%, while consumers said they ate between 25% and 35% fewer of any product that would be subject to the tax. – Christian Science Monitor
Bahrain Bakeries Urged to Reduce Salt in Bread
Health authorities are urging bakeries in Bahrain to reduce the salt content of their bread. When Health Minister Sadiq Al Shehabi led a meeting of the national committee on noncommunicable chronic diseases, the group discussed a proposed plan that targets traditional and modern bakeries and aims to reduce the proportion of salt in bread from 10% at present to 0.5% within 2 years. – Trade Arabia
India to Regulate Salt, Fat, and Sugar in Restaurants
India’s central food safety regulator, Food Safety Standards Authority of India (FSSAI), will issue guidelines to regulate salt, sugar, and fat in all Indian food products sold or served at restaurants and has also formed an expert panel to provide recommendations. FSSAI said that the negative effects of junk food—usually high in fat, sugar, and salt—are a matter of serious concern. The 11-member expert panel includes doctors and dietitians and will provide recommendations to FSSAI on how it may regulate restaurant foods. – Zee News
Low Salt Diet Improves Efficacy of Antihypertensive Drug Regimens
A low salt diet improves the efficacy of antihypertensive drug regimens, according to a new study in the Journal of Clinical Pharmacology. Among three low salt diet subgroups, there were no significant differences in terms of medication effectiveness. Patients taking a losartan-hydrochlorothiazide combination or an irbesartan-hydrochlorothiazide combination who were not on a low salt diet had significant reductions in blood pressure compared with patients taking losartan alone. However, all patients on low salt diets had significant blood pressure reductions compared with the control group. – Endocrinology Advisor
High Salt May Prevent Weight Gain in Mice on a High-Fat Diet
Adding high amounts of salt to a high fat diet may prevent weight gain in mice, according to a new study in the journal Scientific Reports. However, the researchers caution that very high levels of dietary salt are associated with increased risk for cardiovascular disease in humans. Rather than suggest that a high salt diet is healthy, the researchers say these findings point to the profound effect that noncaloric dietary nutrients like sodium can have on energy balance and weight gain. The researchers found that mice on the high-fat diet that contained the lowest amount of salt gained the most weight over 16 weeks, while animals on the high-fat diet with the highest salt content gained significantly less weight. “Our study shows that not all calories are created equal,” said study co-author Michael Lutter. – Medical Xpress
Pediatric Cardiology: Put Down the Salt Shaker
American Academy of Pediatrics spokesperson Sarah de Ferranti provides advice on reducing sodium in children’s diets. About 90% of U.S. school-aged children consume too much sodium each day, according to a recent CDC report. Many parents do not realize the extent to which they influence their kids’ eating habits and taste choices, not only when children are young, but also as they grow into adulthood, de Ferranti noted. Although eating habits and taste preferences are formed early, they can be adjusted. Reducing the amount of sodium children consume does not have to be difficult; small steps can have a big impact, especially because children’s tastes, cravings, and eating habits can be retrained at a young age. The article concludes with tips providers can use in their practices to help patients and their families. – MedPage Today
New York City’s Chain Restaurants Fail to Provide Sodium Information
When New York City proposed that all chain restaurants warn customers about menu items that exceed the daily recommended limit of 2,300 milligrams of sodium, some restaurateurs were quick to point out a new federal law they said already required eateries to provide this information upon request. The New York Post recently tested this claim and found that most restaurants were either unable or unwilling to give out the information. Responses from several chain restaurant employees included directing the customer to the Internet, being unwilling to provide the information, and not understanding what sodium is. Overall, the worst offenders were McDonald’s, Dunkin’ Donuts, and Subway, which together had 24 separate locations where the information about sodium content for their menu items was not available, according to the article. – New York Post
A federal advisory committee on dietary guidelines found that if Americans reduced the sodium in their diet, the annual savings would range from $36 million for Wyoming to $2.4 billion for California. Excess sodium consumption raises blood pressure, a leading cause of cardiovascular disease, which society pays for in dollars and lives. Reducing daily sodium intake by 1,200 milligrams—from the current average consumption of 3,500 milligrams to the recommended daily intake of 2,300 milligrams—could reduce medical spending in the United States by an estimated $24 billion annually, according to the Center for Science in the Public Interest. Adjusted for inflation and population growth, following the recommended sodium reduction would mean health care cost savings of $1.6 billion for Texas, $1.2 billion for Florida, and $1.2 billion for New York. – Jacksonville Journal Courier
Ten Fast Food Meals with High Sodium and Lower Sodium Options
Fast food is convenient, but it can be salty, and it is saltier in the United States than in other countries. This article lists some of the highest sodium fast food meals as well as some healthier options. For example, Quiznos’ Large French Dip sandwich contains more than 3,600 milligrams of sodium, while a Create Your Own Flatbread with roast beef and Swiss cheese contains less than 1,000 milligrams. The Big Breakfast with Hotcakes from McDonald’s contains nearly a full day’s worth of sodium at 2,260 milligrams, but skipping the hotcakes saves 580 milligrams of sodium. The Baja Salad from Wendy’s contains nearly 2,000 milligrams of sodium, but a garden side salad with a small chili has only 910 milligrams. – FOX 31 Denver
Replacing Salt with Spice for a Healthier Dish
Food Network and Cooking Channel celebrity chef Bal Arneson recently spoke with WZZM to explain easy ways to replace salt with spices in everyday cooking. Ann Marie Villarreal, dining services director at a local senior living community, explains how the community’s chefs use Arneson’s recipes to replace salt with spices and fresh herbs. – WZZM 13 Grand Rapids
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