当前位置：
2014年11月3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：新的钠研究结果。
新的评论文章探讨减少人口钠摄入量的可能性
新近发表在《营养》(Nutrients) 杂志上的一篇题为“降低人口钠摄入量的目标是否可以实现？”的评论文章对最近的相关证据进行了回顾，这些证据表明：可以通过逐步地减少食物供应中钠含量的方式，来实现大幅降低人均钠摄入量的目标。该文章还强调了在不需要明显改变食物口味或提供特制食品的情况下，如何能够实现逐步减钠。同时，文章也讨论了降低人均钠这一做法如何能够使得我们逐步达到目前个体钠摄入量指导标准的要求。
该论文发表在: http://www.mdpi.com/2072-6643/6/10/4354
“世界盐与健康运动”（WASH）组织调查发现同样的食物在全球范围内的含盐量不同
“世界盐与健康运动”组织的一项最新调研结果表明，每一个被测试的产品在全球范围内的含盐量都不同，并且对于同一款产品来说，有些国家的含盐量是其他国家的两倍多。新的调研对2009和2011年“世界盐与健康运动”组织所做的针对国际食品的调研进行了更新，这样可以对同一个国家内以及国家之间的不同产品在该段时间内的含盐量进行比较。
2014年调查的重点包括--
- 中东地区销售的肯德基原味汉堡每份的含盐量为3.5克，是在马来西亚地区销售的相同产品含盐量的三倍，在马来西亚同样的汉堡含盐量只有1.05克。
- 汉堡王培根双层吉士汉堡每个含盐2.85克，而与之形成对比的是在新西兰购买的同样的汉堡含盐量只有1.92克。
- 雀巢健康麦片在俄罗斯每袋的含盐量为2克，而同样的产品在智利每100克含盐量只有0.72克。
- 在委内瑞拉出售的家乐氏玉米片每100克含盐1.9克，同样的玉米片在英国的含盐量是1.25克/100克。
2014年调研相关信息请见: http://www.worldactiononsalt.com/less/surveys/2014/141217.pdf. 网站；
早期的调研信息请见：http://www.worldactiononsalt.com/less/surveys/2014/141133.html. 网站
新的研究发现三明治是美国成年人摄入钠的主要来源
发表在《营养和饮食学会》(Journal of the Academy of Nutrition and Dietetics) 杂志上的一项最新研究结果表明，在任意选择的一天里，49%的美国成年人会吃三明治，并且这些人的能量和钠的摄入都明显的高于当天没有吃三明治的人。不过，钠浓度并没有因是否吃了三明治而产生变化。该项研究的作者是通过对参与了“2009-2010全国健康和营养调查-“在美国我们吃什么”项目”的5,762名20岁以上成年人一天的饮食摄入数据进行分析之后，得出上述结论的。
该篇题为：《2009-2010年全国健康和营养调查-“在美国我们吃什么”项目调研结果：三明治是美国成年人饮食中钠的主要来源”》的论文摘要请见：http://www.andjrnl.org/article/S2212-2672(14)01217-9/abstract. 网站
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 findings from new sodium research.
New Commentary Discusses Feasibility of Population Sodium Reduction
A Commentary recently published in the journal Nutrients entitled “Are Reductions in Population Sodium Intake Achievable?” reviews recent evidence indicating that significant reductions in average population sodium intake can be achieved with gradual sodium reduction in the food supply. The paper also highlights certain cases where gradual sodium reduction can be achieved without a noticeable change in taste or consumption of specific products, and discusses how lowering average population sodium intake can move us toward meeting the current individual guidelines for sodium intake.
The paper may be found here: http://www.mdpi.com/2072-6643/6/10/4354.
WASH Survey Finds Continued Variability in Global Salt Content
Findings of a recent World Action on Salt and Health (WASH) survey indicate that salt content varied globally for every product surveyed, and that salt content in some countries is more than double the salt content for the same products in other countries. The new survey updates previous WASH international food product surveys conducted in 2009 and 2011 and enables comparison of salt content within and between countries for different manufacturers over time. Highlights of the 2014 survey include –
- The KFC Original Fillet Burger in the Middle East contains three times as much salt as the same burger sold in Malaysia, with 3.5g of salt per burger compared to 1.05g of salt per burger, respectively.
- The Burger King Bacon Double Cheeseburger in Canada contains 2.85g of salt per burger, compared to the same burger bought in the New Zealand which contains 1.92g of salt per burger.
- Nestlé Fitness cereal has 2g of salt per 100g in Russia, while the same product in Chile contains 0.72g of salt per 100g.
- Kellogg's Cornflakes sold in Venezuela contain 1.90g of salt per 100g compared to the same cereal sold in the UK at 1.25g of salt per 100g.
The 2014 survey may be found here: http://www.worldactiononsalt.com/less/surveys/2014/141217.pdf. Previous surveys may be found here: http://www.worldactiononsalt.com/less/surveys/2014/141133.html.
New Study Finds Sandwiches Are Major Source of Sodium Intake in US Adults
A new study published in the Journal of the Academy of Nutrition and Dietetics found that, on any given day, 49% of American adults report eating sandwiches and compared with individuals who did not report eating a sandwich on the intake day, sandwich eaters had significantly higher energy and sodium intakes. However, sodium density did not vary by sandwich reporting status. Study authors analyzed one day of dietary intake data from 5,762 adults aged 20 years and older in What We Eat in America, National Health and Nutrition Examination Survey 2009-2010.
The abstract for the study entitled, “Sandwiches Are Major Contributors of Sodium in the Diets of American Adults: Results from What We Eat in America, National Health and Nutrition Examination Survey 2009-2010” may be found here: http://www.andjrnl.org/article/S2212-2672(14)01217-9/abstract.
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 Jessica Levings at JLevings@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.
