《减盐电子周刊》2015年1月20日

2015年1月20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：盐更新包含了纽约的新“好选择”倡议和最新的钠研究。

纽约卫生局启动“好选择”倡议活动

近来，纽约的健康和心理卫生局推出“好选择”倡议，以便让食物经销商帮助消费者找到更多的健康食品。经销商可以自愿参加“好选择”活动，使消费者可以更方便在餐厅、医院和老人活动中心，找到并购买到更多的健康食品。目前，加入到“好选择”倡议的经销商有：西斯科纽约地铁，西斯科长岛，来自美国食品和德里斯科尔食品的纽约地铁分部。“好选择”营养标准以纽约食物标准为依据，包含了切片面包、午餐肉、汤等25种食物类别，其中17种包含了钠含量的控制，比如：

• 每份沙拉酱的钠含量不得高于290毫克。
• 方便食品中，包括冷冻的主菜、辅菜和早餐肉，每份的钠含量不得高于480毫克。
• 切片的三明治面包每片的钠含量不得高于180毫克.

想获得完整的“好选择”食品目录，可点击

http://www.nyc.gov/html/doh/downloads/pdf/home/good-choice.pdf.

《慢性疾病预防》发布新的钠相关研究

日前，关于减钠的一份社论和两份原创研究文章在《慢性疾病预防》期刊（Preventing Chronic Disease）上发表。

• 文章《钠、反式脂肪和饱和脂肪都是降低心脏代谢风险的关键指标》将两篇研究结论放在更宏观的范围进行讨论，以期为公共卫生研究者、实践者和政策制定人员在研制完善降低多余的卡路里、饱和脂肪、和人工反式脂肪的措施时以参考。
• 文章《1996-2013美国快餐店食物中的能量、钠、饱和脂肪和反式脂肪含量的趋势》，通过在过去的18年里，连续检验3家美国快餐店同份量食物的变化后发现，18%的食物中的钠含量明显降低，另有33%食物的钠含量增加。
• 文章《2000-2013美国快餐店食物，每1000千卡路里的钠、饱和脂肪和反式脂肪含量趋势》中，通过分析3家全美快餐连锁店中经常被点的食物的营养成分后发现，这3家连锁店在14年里，每1000卡路里的不同食品中，如大份炸薯条、芝士汉堡、烤鸡三明治等的钠含量各不相同。但相同的是，在3家连锁店里，每1000卡路里的大份炸薯条中的钠含量都非常高。

阅读文章可点击http://www.cdc.gov/pcd/issues/2014/2014_toc.htm

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 NYC’s new “Good Choice” Initiative and new sodium research.

New York City Health Department Launches “Good Choice” Initiative

The New York City Department of Health and Mental Hygiene recently launched “Good Choice,” a new initiative to help food distributors identify more healthful items for their customers. Food distributors can voluntarily commit to Good Choice, making it easier for customers including restaurants, hospitals, and senior centers, to find and purchase more healthful ingredients. Currently, distributors committed to the Good Choice initiative include: Sysco Metro NY, Sysco Long Island, the Metro NY Division of US Foods and Driscoll Foods. The Good Choice nutrition criteria are based on the NYC Food Standards and include 25 food categories such as sliced bread, luncheon meat, and soup. Seventeen of the 25 Good Choice categories include limits on sodium content, for example –

• Salad dressings must contain < 290 mg sodium per serving.
• Convenience foods, including frozen entrees, sides, and breakfast meats, must contain < 480 mg sodium per serving.
• Sliced sandwich bread must contain < 180 mg of sodium per slice.

The full list of Good Choice criteria may be found here: http://www.nyc.gov/html/doh/downloads/pdf/home/good-choice.pdf.

New Sodium Research Published in PCD
Recently, an editorial and two original research articles focused on sodium reduction were published in the journal, Preventing Chronic Disease.

• “Considering Trends in Sodium, Trans Fat, and Saturated Fat as Key Metrics of Cardiometobolic Risk Reduction” discusses findings of the two research studies in a broader context for public health researchers, practitioners, and policy makers to consider when developing and implementing interventions to reduce intake of excessive calories, saturated fat, and artificial trans fat.
• “Temporal Trends in Fast-Food Restaurant Energy, Sodium, Saturated Fat, and Trans Fat Content, United States, 1996–2013” examined the variability of popular food items in 3 fast-food restaurants in the United States by portion size during the past 18 years and found that, for sodium, the content of 18% of the items significantly decreased and the content for 33% increased.
• “Sodium, Saturated Fat, and Trans Fat Content Per 1,000 Kilocalories: Temporal Trends in Fast-Food Restaurants, United States, 2000–2013” analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: large French fries, cheeseburgers, and a grilled chicken sandwich and found that, during the 14-year period, sodium content per 1,000 calories differed widely by food item among the 3 chains. Sodium content per 1,000 calories for large French fries remained high for all 3 chains.

The papers may be found here: http://www.cdc.gov/pcd/issues/2014/2014_toc.htm.

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 at HHickner@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.