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69期
2015年7月4日至17日
国际新闻
较高的食盐摄入并不仅仅局限于美国：鉴于全球平均每人每天钠摄入量为4000毫克，大多数国家消费的食盐都远远高出推荐量。一个国家的钠摄入量取决于该国历史上的饮食习惯和烹饪方法。举例来说，大米消耗量最高的11个国家中，仅有一国同样位列钠消耗量最高11国。亚洲国家的食盐摄入量极高，特别是中亚，包括吉尔吉斯斯坦、塔吉克斯坦、土库曼斯坦、乌兹别克斯坦和哈萨克斯坦。据史料记载，这些国家长期食用高盐食物，人均日摄入钠高达5500毫克。高摄钠量的其他国家主要集中在东欧和高加索地区。——内幕猴（Insider Monkey）
近日，关岛公共卫生和社会服务部门在全岛范围内发起一项旨在减少钠摄入量的行动，以期解决心血管疾病和中风等慢性疾病高发病率的问题。心血管疾病和中风是造成当地人死亡的主要原因之一。公共卫生部在某声明中称：“鉴于该情况，关岛酒店餐馆协会和密克罗尼西亚厨师协会也加入了减盐行动，签署了《移除盐罐和其他食盐产品承诺书》。餐桌上将不再摆放盐罐，只有顾客要求时才提供。”参与行动的关岛人承诺：他们将通过如下手段减少食盐摄入量：对比营养标签；购买低钠产品；经常在家做饭，外出就餐时选择更健康的食物；支持社区的健康食品；敦促餐馆使用更少的钠等措施。—-《太平洋每日新闻》（Pacific Daily News）
冷冻披萨可能是最简单最实惠的食物选择之一，但是冷冻食品总体来说加工程度较高。要想找到“最好的”或“最健康的”的选择，或许应当注意产品的钠含量。一定要看清食用分量，以避免盐、糖和脂肪摄入过量。找到一款合适的产品后，可考虑添加蔬菜或瘦肉等配料，或切成一口大小的块加入沙拉，以使其更营养健康。本文提供了在加拿大较受欢迎的各个冷冻比萨品牌的钠含量信息。——《加拿大赫芬顿邮报》（Huffington Post Canada）
新研究/调查
根据最新的研究显示，尽管多数人认为食盐可能导致口渴，然而实际并非如此。该研究将参与人员分为三组，分别吃三种干果：甜味干果、咸味干果和原味干果。研究发现，这三组人群报告的口渴程度与所喝水的量并无不同。研究人员还发现，吃咸味干果最多的那些人，并不是口渴程度最高的人。——《每日医讯》（Medical Daily）
近期发表于《食品科学与营养学杂志》（Food Science & Nutrition）上的新研究通过建模分析法评估了某减钠技术对钠摄入造成的潜在影响。从理论上来说，Tate & Lyle SODA-LO®盐微球技术可以让每日钠摄入量减少230至300毫克，相当于美国人均每日钠摄入总量的7%到9%。SODA-LO®盐微球是一种可以在某些食品中减少盐量的配料，其原理是把标准的盐晶体变成空心的微盐球体，通过让表面积最大化的方式来有效传递咸味。研究人员预测，如果能够将19-50岁人群的每日钠摄入量降低300毫克，则可为美国人每年节省多达30亿-53亿美元的医疗保健费用。—医学新闻网（News-Medical）
其他新闻
本文对以下这个问题进行了回应：如果我不往食物里添加额外的盐，而是本来食物里有多少盐就吃多少盐，这样是否会有负面影响？纽约长老会/威尔康奈尔医学中心（New York-Presbyterian/Weill Cornell Medical Center）的高血压专家塞缪尔·曼（Samuel J. Mann）指出：“人们对于如何用盐、限制用盐的好处和坏处有很多误解。”很多人可能不知道，在烹饪过程中加入的盐或在餐桌上添加的盐，只占一个人日均钠摄入两的一小部分；普通美国人摄入的钠约77%来自于其消费的加工食品、包装食品或餐馆食物。曼还建议应当适度、逐步减少盐的摄入，而不应走极端。尽管学界对钠之于健康的作用仍有一些不同意见，曼说：“将每日钠摄入量减少至2300毫克是有益的，对健康无害。”——《纽约时报》（New York Times）
根据美国疾病控制与预防中心最近的一项研究显示，住在26个州、哥伦比亚特区和波多黎各的成年人中，有一半以上正在积极试图减少钠的摄入量。《膳食指南咨询委员会2015年科学报告》（Scientific Report of the 2015 Dietary Guidelines Advisory Committee）的最新结论同样也支持这一结果。膳食指南咨询委员会一直建议减少钠摄入量，从而降低高血压风险。汉堡、披萨、经过调味的谷物菜肴、晚餐主菜和汤都是美国人饮食中钠的主要来源。在外就餐时，应当在点餐前访问用餐场所的网页，从而找到钠含量最低的选择。采购食品时，应当查看营养成分标签，对比不同品牌混合菜肴每份的钠含量信息，从而做出更加明智的选择。——雅虎健康（Yahoo! Health）
将盐水注入到食物中上世纪70年代，食品加工行业就开始使用将盐水注入食物的方法，即注盐法。例如，注盐鸡肉中，盐水重量约占15%，一份四盎司份量的注盐鸡肉中所含的钠与一大份炸薯条相同。那么人们如何才能通过食品标签分辨出该加工食品是否注入了盐水呢？首先，仔细查看标签上的小字：注盐鸡肉的标签上会写有“含有15%盐水”的字样。其次，阅读营养成分表：新鲜、天然鸡肉，每四盎司份中含有的天然钠应该不超过70毫克，而同样份量的注盐鸡肉则显示含有高达440毫克的钠。——《维多利亚倡导者》（Victoria Advocate）
在该视频报道中，WMTW新闻8频道的特雷西.塞伯尔（Tracy Sabol）讲解了通过饮食达到心脏健康应摄入的食盐量。——WMTW ABC 8频道-波特兰（ WMTW ABC 8 Portland）
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。
July 4–17, 2015
Countries that Consume the Most Salt
High salt consumption is not limited to the United States: Most countries consume more sodium than recommended and by a far margin, given that the average global sodium intake each day is 4,000 milligrams. How much sodium a country’s population generally consumes is linked with historical dietary habits and national cuisines. For example, of the 11 countries that consume the most rice, only one is also present among the 11 countries that consume the most sodium. Salt consumption is especially high in Asian countries, and countries in Central Asia—including Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, and Kazakhstan—historically have a salt-rich diet, with the average person consuming 5,500 milligrams of sodium per day. Other regions that suffer the effects of high sodium intake are Eastern Europe and the Caucasus. – Insider Monkey
Guamanians Take the Salt Reduction Challenge for Healthier Lives
The Guam Department of Public Health and Social Services recently launched an island-wide initiative to curb the amount of sodium in local diets to address the high incidence of chronic diseases such as cardiovascular disease and stroke, which are among the leading causes of death in Guam. “Because of this, several members of the Guam Hotel & Restaurant Association and the Micronesian Chefs Association have joined the campaign to implement the Salt Reduction Initiative by signing a Pledge for the Removal of Salt Shakers and other salt products…at the dining table and making them available upon customer’s request only,” the Department of Public Health said in a statement. Guamanians can take the pledge to reduce the salt they consume by comparing nutrition labels and buying lower sodium products, cooking at home more often, making healthier choices when dining out, supporting healthy food options in the community, and urging restaurants to use less sodium. – Pacific Daily News
Sodium in Frozen Thin Crust Pizzas
Frozen pizzas may be one of the easiest and most affordable food options, but frozen food in general can be highly processed. Finding the “best” or “healthiest” option may depend on the product’s sodium content. Be sure to read serving sizes to avoiding overconsuming salt, sugar, and fat. After finding a suitable product, consider making it healthier by adding toppings like vegetables or lean cuts of meat, or cut it down into bite-sized pieces and put it in a salad. This article provides the sodium content of popular Canadian frozen pizza brands. – Huffington Post Canada
Salty Foods May Not Lead to More Drinking
According to new research, salt may not be the cause of thirst that many have assumed it was. The study found little support for the assumption that salt consumption increases drinking. The researchers found that the level of thirst reported and the amount of water participants drank was no different between the groups who consumed any of three types of nuts: candied nuts, salted nuts, and plain nuts. The researchers also found that those who had consumed the largest quantities of salted nuts did not have higher levels of thirst. – Medical Daily
Potential Impact of Sodium Reduction Ingredient on Sodium Intake
New research recently published in the journal Food Science & Nutrition assessed the potential impact of a sodium reduction technology on sodium intake through a modeling analysis. Sodium reduction using Tate & Lyle’s SODA-LO® Salt Microspheres could potentially decrease sodium intake by 230 to 300 milligrams per day or about 7% to 9% of total sodium intake among the U.S. population. SODA-LO® Salt Microspheres is a salt reduction ingredient that can reduce sodium in certain foods by turning standard salt crystals into hollow salt microspheres that efficiently deliver salt taste and functionality by maximizing surface area. The researchers predict a potential reduction of sodium intake by 300 milligrams per day in adults aged 19 to 50 years could save Americans $3 billion to $5.3 billion in health care costs annually. – News-Medical
This article responds to the question, “If I stop adding salt to my food and consume only what is already in it, would there be negative effects?” Samuel J. Mann, an expert on hypertension at New York-Presbyterian/Weill Cornell Medical Center, noted that “there are many misconceptions about salt use and the benefits and harms of salt restriction.” Many people may not be aware that salt added during cooking or at the table represents only a small part of the average person’s sodium intake; the average American consumes about 77% percent of his or her sodium from processed, packaged, or restaurant food. Mann also suggests reducing salt intake moderately, noting that sodium reduction does not need to be an all-or-nothing effort. Although there is some disagreement about sodium’s effect on health, Mann said, “reducing toward a goal of 2,300 milligrams a day can be helpful and does not do harm.” – New York Times
More than half of adults living in 26 states, the District of Columbia, and Puerto Rico are actively trying to reduce their sodium intake, according to a recent CDC study. This action is supported by the latest conclusion in the Scientific Report of the 2015 Dietary Guidelines Advisory Committee, which recommends reducing sodium intake to lower blood pressure. Burgers, pizza, seasoned grain dishes, main dinner entrees, and soups are some of the worst sodium contributors to Americans’ diets. When eating out, visit the establishment’s website prior to placing an order to find the lowest sodium option available. When food shopping, check the Nutrition Facts panel on the product to compare the amount of sodium per serving among the different brands of mixed dishes available. – Yahoo! Health
Watch Out for Sodium in Plumped Chicken
Saltwater injections into foods, also known as plumping, is a manufacturing practice dating back to the early 1970s. For example, plumped chicken is about 15% saltwater, and one 4-ounce serving has the same amount of sodium as a large order of French fries. How can people tell whether saltwater has been injected into manufactured food from the food label? First, check the small print: Plumped chicken labels will have a phrase that states, “contains up to 15% saltwater.” Second, read the Nutrition Facts panel: Fresh, all-natural chicken should have no more than 70 milligrams of naturally occurring sodium per 4-ounce serving, whereas a plumped chicken will list up to 440 milligrams of sodium. – Victoria Advocate
In this video report, WMTW News 8’s Tracy Sabol explains how much salt people should consume for a heart-healthy diet. – WMTW ABC 8 Portland
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