5月22日

大家好！

本周的美国疾病预防控制中心《减盐电子周报》的内容包括：一份表明消费者可以接受低盐面包的最新研究，以及美国农业部学生餐的标准执行情况的最新数据。

消费者可以接受低钠面包

最近发表在《公共健康营养》的一项美国研究表明，消费者可以接受低钠面包。这项题为《消费者对低钠面包的识别和可接受度》的研究将消费者对3款钠含量分别减少了10％，20％和30％的面包产品的接受度与对照组，即普通钠含量面包的接受度做了对比。对照组面包中的钠含量为104毫克，而低钠面包则分别只有83毫克，72毫克和64毫克。当与钠含量分别减少10％，20％和30％的面包比较时，参与调查者中分别有43%，57％和80％的人确定对照组面包的钠含量更高。此外，在比较钠含量减少10％的面包与普通面包时，消费者很难区别两者钠含量的差异。尽管消费者报告说注意到了钠含量减少20％和30％的面包与普通面包的差异，但是他们对这些面包的接受程度和购买意向并没有显著区别。研究人员的研究结果表明，钠含量减少30％的面包并不影响消费者的喜好和购买意向。

该项研究的摘要可在下列链接查阅：

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9671870&fileId=S1368980014001748(14)00808-7.

95%的学校符合学生餐标准

美国农业部的数据显示，全美95%的学校符合《健康、免于饥饿儿童法案》有关学生餐标准，其中包括食物中钠含量的标准。数据结果显示，30个州至少97%的学校已获得认证，而17个州获得100%的认证。

欲了解详情，请点击以下链接查阅：http://www.fns.usda.gov/school-meals/school-meal-certification-data.

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。

May 22

Hello –

This week’s CDC Salt e-Update includes a new research study finding reduced sodium bread is acceptable to consumers, and new data on compliance with the USDA school meal standards.

Consumers Accept Reduced Sodium Bread

Findings of a recent US study published in Public Health Nutrition indicate consumers are accepting of reduced sodium bread. The study, entitled “Consumer detection and acceptability of reduced-sodium bread” compared consumers' acceptance of three bread products that were 10%, 20% and 30% lower in sodium compared to a control bread with average sodium content. The sodium content in the control bread was 104 mg, and the reduced sodium breads had 83 mg, 72 mg, and 64 mg of sodium, respectively. Forty-three percent, 57% and 80% of participants identified the control bread as being higher in sodium content when compared to the 10%, 20%, and 30% reduced sodium breads, respectively. In addition, there was no significant difference in consumers ability to detect the difference in sodium levels when comparing the traditional versus 10% reduced sodium bread. Although consumers reported noticing a difference in the 20% and 30% sodium reduced breads, their acceptability and purchase intent were not significantly different. According to study authors, the findings indicate that sodium reductions of up to 30% in bread does not affect consumer liking and purchase intent.

The study abstract may be found here: http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9671870&fileId=S1368980014001748(14)00808-7.

95% of Schools Compliant with School Meal Standards
According to new USDA data, 95% of schools nationwide are meeting the school meal standards required by the Healthy, Hunger-Free Kids Act, including standards for sodium. Findings indicate that 30 states have been certified with at least 97% compliance and 17 states with 100% compliance.  

More information may be found here: http://www.fns.usda.gov/school-meals/school-meal-certification-data.

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 atHHickner@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.