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2014年3月22日
大家好！
本周美国疾病预防控制中心《减盐电子周刊》包括新的钠相关研究、比萨饼中的钠和一个费城中餐减盐活动的新资源。
伦敦南部儿童和青少年的盐摄入量
最近一项题为《伦敦南部儿童和青少年的盐摄入量：摄入水平和膳食来源》的研究结果表明，伦敦南部儿童的食盐摄入量过高，而大部分摄入的盐来自于加工食品。该项研究的作者采用了横断面研究的方法，把伦敦南部340名学龄儿童分为三个年龄组，即5~6岁、8~9岁和13至17岁，分别进行数据采集和分析。通过24小时尿钠来测量饮食中盐的摄入量；并用24小时膳食记录来评估盐的食物来源。结果发现，5-6岁，8-9岁及13-17岁这几个年龄组的儿童平均盐摄入量分别为3.75克/天，4.72克/天，和7.55克/天。其它研究结果也都表明，所有年龄段的大部分儿童均存在盐摄入过量的问题，摄入盐的主要来源为谷物和谷物制品（36％，其中包括面包15％），肉制品（19％），奶及奶制品（11％）。
该研究发表在《高血压》杂志上，可通过以下链接找到：
https://hyper.ahajournals.org/content/early/2014/03/10/HYPERTENSIONAHA.113.02264.full.pdf.
从比萨饼中摄入的钠
食品调查研究集团（Food Surveys Research Group）近期发布的一项膳食数据摘要表明，比萨饼在儿童和成年消费者的日均盐摄入量中分别贡献了33％和38％。该项膳食数据摘要题为“比萨消费：我们在美国吃什么（健康与营养调查2007-2010）”，对“我们在美国吃什么”项目的主要调查结果进行了总结。重点包括：
• 对于比萨消费者来说，儿童从比萨饼中的平均钠摄入量为1136毫克，成人为1599毫克。
• 吃比萨饼的当天，比萨饼提供了儿童和成人大约四分之一的全天卡路里和大约三分之一的钠和钙。
该项膳食数据摘要可通过以下链接找到：
http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf.
天普大学推出新的减钠网站
天普大学亚裔健康中心近期就“费城中餐减盐活动”推出了一个新的网站。“费城中餐减盐活动”由费城卫生局发起，联合了费城卫生局、费城中国餐饮协会、天普大学亚裔健康中心、亚裔社区健康联盟等机构的力量，提供免费烹饪课程和技巧来帮助如何不用盐或少用盐而增加食物味道、就如何找到物美价廉的低钠原料供应商提供建议，同时鼓励餐厅营业者对发放给客户的酱油包数量进行限制。上述新上线的减钠网站链接地址为：http://dmv.ephtracking.net/restaurants/TheInitiative.html.
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 sodium research, sodium intake from pizza, and a new resource for the Philadelphia Chinese Takeout Initiative.
Salt Intake of Children and Adolescents in South London
Results of a recent study, “Salt Intake of Children and Adolescents in South London Consumption Levels and Dietary Sources” found that children’s salt intake is too high in South London, with most of the salt coming
from processed foods. Authors of the cross-sectional study analyzed data from 340 South London school children across 3 age groups: 5 to 6 year olds, 8 to 9 year olds, and 13 to 17 year olds. Dietary salt intake was measured by 24-hour urinary sodium excretion; dietary sources of salt were assessed using a 24-hour photographic food diary. Average salt intake was found to be 3.75 g/d , 4.72 g/d, and 7.55 g/d for the 5- to 6-year olds, 8- to 9-year olds, and 13- to 17-year olds, respectively. Other findings indicate the majority of all age groups consumed excess salt, primarily from cereal and cereal-based products (36%, which included bread 15%), meat products (19%), and milk and milk products (11%).
The study, published in the journal Hypertension, may be found here: https://hyper.ahajournals.org/content/early/2014/03/10/HYPERTENSIONAHA.113.02264.full.pdf.
Sodium Intake from Pizza
A Dietary Data Brief recently released by the Food Surveys Research Group indicates that pizza contributed 33% and 38% of daily sodium intake among children and adult consumers, respectively. The Dietary Data Brief entitled, “Consumption of Pizza: What We Eat in America, NHANES 2007-2010” summarizes key results from What We Eat in America. Highlights include:
- For consumers of pizza, the average intake of sodium from pizza was 1,136 mg for children and 1,599 mg for adults.
- On the day eaten, pizza provided about ¼ of the total day’s calories and about 1/3 of the day’s sodium and calcium for children and adults.
The Data Brief may be found here: http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf.
Temple University Launches New Sodium Reduction Website
The Center for Asian Health at Temple University recently launched a new website related to the Philadelphia Healthy Chinese Take-out Initiative. The Philadelphia Department of Health (DOH) launched the Philadelphia Healthy Chinese Take-out Initiative, a joint effort of the DOH, Philadelphia Chinese Restaurant Association, the Center for Asian Health of Temple University, and the Asian Community Health Coalition. The Initiative provides free cooking lessons and tips on adding flavor without salt, and is also offering advice on finding suppliers to source low sodium ingredients at a reasonable price and encouraging restaurant operators to limit the number of soy sauce packets handed out to customers. The new website may be found here: http://dmv.ephtracking.net/restaurants/TheInitiative.html.
Thank you for your continued engagement in sodium reduction.
Regards,
Jessica
Jessica Lee Levings, MS, RD, LD
Contractor/Public Health Analyst
Office of the Director
Division for Heart Disease and Stroke Prevention
National Center for Chronic Disease Prevention and Health Promotion
Centers for Disease Control and Prevention
Phone: 770-488-8243 Fax: 770-488-8151
(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.
