当前位置：
2014年4月21日
大家好！
本周的美国疾病预防与控制中心《减盐行动》电子报包含减钠方面的最新研究。
大多数消费者支持限制在食品中添加过量的钠
今日发表在《美国预防医学杂志》上的一项最新研究结果发现，有56％的消费者支持政府限制对食品生产企业向食品中加入过量的盐。大约有一半被调查者认为，政府限制餐馆向食物中添加过量的盐是个好主意；更有81.5％的人对减少快餐连锁店食物中的钠含量表示了支持。研究还发现，非西班牙裔黑人的同意/支持率相对更高，而且同非西班牙裔白人以及收入大于等于60000美元的人群相比，那些收入少于40000美元的人群对这些减盐政策的支持率更高。
该研究题为《关于加工食品和餐馆食品减钠行动的消费者情绪调查：消费风格2010》，可通过以下链接找到http://www.sciencedirect.com/science/article/pii/S0749379714000051.
英格兰人生活方式的改变使死亡率得到降低
发表在《英国医学杂志》上的一项新研究发现，从2003年到2011年，英格兰人生活方式的改进使得中风的死亡率降低了42%，同时缺血性心脏病(IHD)的死亡率降低了40%。在该时期内，年龄介于19-64岁的英格兰成年人每日盐摄入量下降了1.4克（减少了15%）。研究作者指出，因为盐摄入量的减少主要是通过逐渐减少加工食品中盐添加的数量来实现的，所以整个人口的盐摄入量水平可能都得到了降低。在上述时期内，受调查人群还发生了以下变化：
- 血压下降了3.0/1.4毫米汞柱。
- 胆固醇下降了0.4毫摩尔/升。
- 吸烟率从19％下降至14％。
- 水果和蔬菜摄入量每天增加了0.2份。
该研究题为《2003至2011年英格兰减盐情况及其与血压、中风和缺血性心脏病的死亡率的关系》，可通过以下链接找到：http://bmjopen.bmj.com/content/4/4/e004549.full.
新的研究发现：自我报告的口味偏好会影响每日钠摄入量
发表在《营养和膳食学会杂志》上的一项最近的研究结果表明，对于家常烹饪的口味偏好是每日钠摄入量的一个决定性指征。题为《自我报告的口味偏好可作为日本中年人每日钠摄入量的代表指征》的该研究对143位日本中年城市居民进行了调查，基于他们对味噌汤（一种典型的家常烹饪食物）的口味偏好的自我报告，分析了他们每日钠摄入量的不同。结果表明，表示对味噌汤有更强的口味偏好的那部分受调查者的24小时尿钠排泄和钠摄入量较高的可能性也更大。
该研究可通过以下链接找到：http://www.andjrnl.org/article/S2212-2672(13)01280-X/abstract.
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 research on sodium reduction.
Majority of Consumers Support Restrictions on the Addition of Excess Sodium to Foods
Results from a new study published today in the American Journal of Preventive Medicine found that 56% of consumers agree it is a good idea for government to restrict food manufacturers from adding excess salt to foods. About half agreed it is a good idea for government to restrict restaurants from adding excess salt to foods, and 81.5% reported support for sodium reduction in Quick Service Restaurants. Odds of agreement/support were higher for non-Hispanic blacks and those with incomes <$40,000 were more likely to support these policies compared with non-Hispanic whites and those with incomes ≥$60,000.
The study, “Consumer Sentiment on Actions Reducing Sodium in Processed and Restaurant Foods, ConsumerStyles 2010” may be found here: http://www.sciencedirect.com/science/article/pii/S0749379714000051.
Lifestyle Changes in England Leading to Reduced Mortality
Improvements in lifestyle from 2003 to 2011 in England led to a 42% reduction in stroke mortality and 40% reduction in Ischemic Heart Disease (IHD) mortality, a new study published in the British Medical Journal found. During this time period in England, salt intake declined by 1.4 grams per day (a 15% reduction) in adults age 19 – 64; study authors indicate that the reduction in salt intake likely occurred across the whole population since it was primarily achieved by a gradual reduction in the amount of salt added to processed foods. The following changes also occurred during this time period –
- Blood pressure was reduced by 3.0/1.4 mm Hg.
- Cholesterol declined by 0.4 mmol/L.
- Smoking prevalence declined from 19% to 14%.
- Fruit and vegetable intake increased by 0.2 portions per day.
The study, “Salt reduction in England from 2003 to 2011: its relationship to blood pressure, stroke and ischaemic heart disease mortality” may be found here: http://bmjopen.bmj.com/content/4/4/e004549.full.
Self-reported Taste Preference Affects Daily Sodium Intake, New Study Finds
Taste preference for homemade cooking is a defining feature of daily sodium intake, results of a recent study published in the Journal of the Academy of Nutrition and Dietetics found. The study, “Self-Reported Taste Preference Can Be a Proxy for Daily Sodium Intake in Middle-Aged Japanese Adults” analyzed the difference in daily sodium intake based on self-reported taste preference for miso soup as typically prepared at home, among 143 middle-aged urban Japanese adults. Results indicate that participants reporting a stronger taste preference for miso soup were more likely to have a higher 24-hour urinary sodium excretion and higher sodium intake.
The study may be found here: http://www.andjrnl.org/article/S2212-2672(13)01280-X/abstract.
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.
