当前位置：
2014年12月9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。
美国食品和药物管理局发布了菜单标签的最终规则
上周，美国食品和药物管理局（FDA）确定了两个规则，要求拥有相同名字和服务超过二十家的连锁餐厅、相似的食品零售公司以及自动售货机提供的菜单上列明卡路里信息。对连锁餐厅及食品零售公司特别强调的最终规则包括：
- 所有食品售卖场所的菜单和菜单板上必须在食物名称或价格旁边列明卡路里信息。
- 如果被问及时，必须提供其它的营养成分信息包括钠的含量。
- 临时性的菜单上提供的季节性菜品、每日特色菜以及一般调味品可以不提供此类标签。
- 所有涉及到的餐馆及食品零售场所必须在2015年12月1日前完成相应调整。
对自动售货机特别强调的最终规则重点包括：
卡路里信息可被放置在自动售卖机内部、外部或旁边，只要该标志靠近食物或选择按钮即可。
- 其它的营养信息，包括钠含量可自愿提供，但必须标明卡路里含量。
- 自动售货机运营商必须在2016年12月1日前完成相应调整。
美国食品和药物管理局的对于最终规则的通报将于11月25日进行。2014年12月25日前都可以获取该简报的重播。在美国和加拿大的可拨打1-866-497-7592收听。国际用户可拨打1-203-369-1788收听。最终规则可以在这些地方找到：Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments 和: Food Labeling; Calorie Labeling of Articles of Food in Vending Machines.
新的研究分析了美国包装食品的钠含量
上周发表在《美国临床营养杂志》上的一项新的研究对于2009年美国食品商店售卖的包装食品的含钠量进行了评估。结果显示：
- 肉类混合产品每份的含钠量具平均数和中位数最高（分别为966毫克和970毫克）。
- 沙拉酱和植物油类产品中每100克中含钠浓度的平均数和中位数最高（分别为1072毫克和1067毫克）。
- 汤类食物的钠密度最高（18.4毫克/千卡）。
- 超过一半的20类食品中11类的分析结果超过了美国食品和药物管理局的对于“健康”标示量的限制。
该项研究“2009年美国主要品牌包装食品钠含量”请见：http://ajcn.nutrition.org/content/early/2014/11/26/ajcn.113.078980.abstract.
《新英格兰医学杂志》最新的研究通信
写给编辑的包含三项最新的对钠的研究的信发表在上周的《新英格兰医学杂志》。具体通信信息请见：http://www.nejm.org/doi/full/10.1056/NEJMc1412113?query=TOC.
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 new FDA regulations on menu labeling, a new study on sodium in US packaged foods, and letters to the editor concerning recent studies in the New England Journal of Medicine.
FDA Issues Final Rules on Menu Labeling
Last week, the US Food and Drug Administration (FDA) finalized two rules requiring that calorie information be listed on menus and menu boards in chain restaurants, similar retail food establishments and vending machines with 20 or more locations, the same name, and offering for sale substantially the same menu items. Highlights of the final rule for restaurants and retail food establishments include –
- Covered food establishments will be required to display calorie information for standard items on menus and menu boards, next to the name or price.
- Further nutrition information, including sodium, must be available if requested.
- Seasonal menu items offered for sale as temporary menu items, daily specials, and condiments for general use are exempt from the labeling requirements.
- Covered restaurants and similar retail food establishments must comply with the rule by December 1, 2015.
Highlights of the final rule for vending machines include –
- Calorie declarations may be placed on a sign in, on, or adjacent to the vending machine, as long as the sign is close to the food item or selection button.
- Additional nutrition information, including sodium content, may be provided but the only requirement is calorie information.
- Covered vending machine operators must comply with the rule by December 1, 2016.
An FDA briefing related to the final rules was held on November 25. A replay of the briefing will be available until December 25, 2014. To listen to the replay callers in the United States and Canada can dial 1-866-497-7592. International callers can dial 1-203-369-1788. The final rules may be found here: Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments and here: Food Labeling; Calorie Labeling of Articles of Food in Vending Machines.
New Study Analyzes Sodium Content in US Packaged Foods
A new study published last week in the American Journal of Clinical Nutrition assessed the sodium content in commercially packaged food products sold in US grocery stores in 2009. Results indicate –
- Products in the meat mixed dishes category had the highest mean and median sodium contents per serving (966 and 970 mg, respectively).
- Products in the salad dressing and vegetable oils category had the highest mean and median concentrations per 100 g (1,072 and 1,067 mg, respectively).
- Sodium density was highest in the soup category (18.4 mg/kcal).
- More than half of the products sold in 11 of the 20 food categories analyzed exceeded FDA limits for products with a “healthy” label claim.
The study, “Sodium content in major brands of U.S. packaged foods, 2009” may be found here: http://ajcn.nutrition.org/content/early/2014/11/26/ajcn.113.078980.abstract.
Correspondence on Recent New England Journal of Medicine Studies
Letters to the Editor concerning three recent sodium studies in the New England Journal of Medicine were published last week. The correspondence’s may be found here: http://www.nejm.org/doi/full/10.1056/NEJMc1412113?query=TOC.
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.
