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2014年8月9日-22日
行业新闻
通用磨坊（General Mills）提交通过增强咸感减钠的专利
通用磨坊（General Mills）开发出一种通过使用味觉改性生物活性化合物增强感知咸度的方法，该公司称，这种创新方法可减少麦片、小吃、面团、汤料、饮料和奶制品等一大批食品中的含钠量。通用磨坊（General Mills）的研究人员们在研究植物、真菌和微生物化合物碳结构的过程中发现马栗、红辣椒、英国薰衣草、苹果番石榴等具有普通碳结构模式的成分能够增强咸感。上述研究成果实现了对能够提高产品咸感的化合物与混合物的选择；该公司举例，如果能使用此类化合物，每份麦片与小吃中的钠含量可降低10毫克。
在《新英格兰医学期刊》（New England Journal of Medicine）发表了一篇关于钠元素摄取及其健康效应的文章后不久，食品杂货制造商协会（GMA）称这篇文章“为公共卫生组织建议的低水平钠元素消耗量反而可能增加心血管疾病风险的观点提供了科学依据。”GMA号召对钠元素摄取的效应进行更为科学的联合研究，并敦促研究者们“为揭示低水平钠元素摄入量对健康的积极影响和不良影响展开决定性的研究。”GMA表示，虽然其成员致力于继续改进产品配方，以帮助消费者们达到健康的钠元素摄入水平，但其同时强调“诸如不久之前发表的文章使得公共卫生主管单位不得不对此进行谨慎思考。
资讯来源：SupermarketNews.com
州/地方新闻
在佐治亚州柯布与玛丽埃塔的学校中，一系列联邦举措用更加健康的食品选项替代了之前已有的校外食品，然而，部分学生对这一变化并不满意。为响应2010年联邦法规《健康的饥饿——解放儿童法案》，新食谱中主要有两处大规模的变化：一是改用全麦粉作为所有小麦制品中的主要成分，二是改变食品生产方式，以降低钠元素含量水平。一位正在计划针对食谱变更发起请愿的高中三年级学生称，高中学生“正在准备步入不会存在任何限制的大学校园。”她表示，这些限令更适用于小学生，“但作为高中生，我们有权选择自己吃什么。”学生访谈结果显示，虽然大家普遍承认新食谱更健康、更有益，但仍然不愿接受，因为上面没有他们以前能在校外吃到的食品。
资讯来源：《玛丽埃塔日报》（Marietta Daily Journal）
8月29日是美国国家“增加香料，减少食盐”日，爱荷华州的马哈斯卡健康合伙公司（MHP）提供了几条能够减少食盐摄取量的妙招。MHP的注册营养师Lea Rice告诉我们，酱油、番茄酱、咸菜、腌橄榄、沙拉酱和调料包等调味品，以及冷冻食品和预包装盒饭都是日常钠元素摄取的重要来源。Rice建议消费者在购买食品时注意营养成分标签、经常在家做饭、食用新鲜食品和多吃水果蔬菜。
资讯来源：Oskaloosa Herald Online
国际新闻
国际奶酪行业知名人士Juliet Harbutt近日对英国消费者组织“食盐与卫生一致行动（CASH）”的一篇新文章提出了质疑，这篇文章的论点是奶酪生产商们并没有将其产品中的钠元素含量降至足够低的水平。CASH通过研究发现，超市品牌的切达干酪和“切达式”奶酪中所含盐分明显低于奶酪生产商品牌的同等产品，CASH认为这“证明了在技术层面上仍有进一步降低奶酪产品中食盐含量的可能性。”然而，奶酪生产商与其他行业成员据理力争，他们表示，部分奶酪需要较多的盐分，而其他一些奶酪的盐分含量本来就较低。例如，自CASH在2年前开始倡导降低食盐含量后，某些羊乳酪和帕玛森乳酪的钠元素含量仍然只能保持在固定水平。然而，马苏里拉奶酪与乳清干酪等其它奶酪本身盐分较少，甚至不足1%。
资讯来源：《卫报》（Guardian）
关岛的公立学校将在新学年里对其早餐与午餐方案实施巨大变革。二十一所公立学校将实施美国教育部方案，为所有学生提供免费的早午校餐。所有关岛公立学校的食谱都将遵循美国农业部颁布的减钠时间表，力争在2022-2023学年前逐步降低伙食中的钠元素含量。关岛教育部负责人Jon Fernandez称，关岛将在即将到来的学年里实行这一方案，并为全国学校伙食政策的制定提供辅助数据。
资讯来源：《关岛太平洋日报》（Guam Pacific Daily News）
新研究/调研成果
据一项在《新英格兰医学杂志》（New England Journal of Medicine）中发表的综合性新研究项目表明，钠元素摄取过量每年导致全球165万人死于心脏疾病和中风，其中包括667000起左右“早产儿”死亡病例。全球平均每日钠元素摄取量为3.95克，部分地区高达5.15克。然而，尽管相关研究、辩论与工作得到了专家的一致认可，但大范围减钠活动的价值，以及此类活动应有的目标仍然存在争议。两项与全球评估共同发表的研究中对大范围人口中钠元素摄取量、高血压、心血管疾病与死亡之间的复杂关系提出了质疑。一项研究发现，尽管钠元素摄取水平与高血压间的关系在老年人、钠元素摄取量最高的人群、以及患有高血压的人群中表现得较为明显，但在其他人群中鲜有明显关系。另一项研究发现，在3.5年左右的时间段中，钠元素摄取量在每天3至6克，即全球普遍水平的人群罹患心脏病或中风、甚至因此丧生的概率要低于食用钠元素含量偏高或偏低膳食的人群。
资讯来源：《洛杉矶时报》（Los Angeles Times）
上述研究曾刊载于多处，其中包括美联社（Associated Press）、纽约时报（New York Times）、华盛顿邮报（Washington Post）、华尔街期刊（Wall Street Journal） (观点)、NPR、路透社（Reuters）、福布斯（Forbes） (更新)、时代杂志（TIME Magazine）、消费者事务（Consumer Affairs）、悉尼先驱晨报（Sydney Morning Herald）、彭博资讯（Bloomberg）、赫芬顿邮报（Huffington Post）、NBC新闻（NBC News）、CBS新闻（CBS News）、Vox、科技时代（Tech Times）、印度时报（Times of India）、环球邮报（Globe and Mail）、爱尔兰独立报（Irish Independent）、美国之声（Voice of America）、医景（Medscape） (需订阅)、每日健康（HealthDay）、今日医学新闻（Medical News Today）、科学日报（Science Daily）、医学新闻（News-Medical）、MeatPoultry.com、英国食品杂货商（the Grocer UK）、以及盐业协会（Salt Institute）。
其它信息
柑橘、香草、香料等许多低钠材料都能为佳肴调味，让其美味不输给任何一道使用大量钠元素的菜品。受新奇士（Sunkist）委托，多位厨师近期展开了一次品尝试验，发现人们更喜欢使用新鲜柠檬的低盐食谱。厨师们大幅度降低了菜品中的钠元素含量，同时使用含有四分之一茶匙食盐、半茶匙柠檬皮和两茶匙半柠檬汁的“优化混合调料”改善了菜品口味。文章的最后为新奇士（Sunkist）献上了两份钠含量低于300毫克、适合夏季食用的食谱。
资讯来源：AZcentral.com
赛百味（Subway）餐厅食品中的钠元素含量在过去五年中降低了27%
尽管呼吁餐饮业减钠的活动向来收效甚微，然而对于少数成功的餐饮企业来说，他们采取的正是逐步降低钠元素含量的方式，赛百味（Subway）从2009年起便开始了这方面的努力。一份来自公众关注科学中心（Center for Science in the Public Interest）的报告中指出，美国餐厅在过去数年中为减钠所做的努力换回了钠元素含量平均降低1.5%的成果。尽管如今赛百味（Subway）的菜单中钠元素含量已经降低了27%，但仍然存在部分导致钠元素含量水平上升的产业链；例如，肯德基（KFC）食品中的钠元素含量在同期增长了12%。文章建议消费者限食加工食品，尽量减少外出就餐，在餐厅或快餐店就餐时询问是否有低盐食品可供选择。
资讯来源：食品科普博客（Fooducate Blog）
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。
《减盐新闻》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性和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。
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August 9–22, 2014
General Mills Files Patent for Sodium Reduction via Enhanced Saltiness Perception
General Mills has developed a method to enhance perceived saltiness by using taste-modifying bioactive compounds, a new innovation the company says can enable sodium reduction in a range of products, including cereals, snacks, dough, soups, beverages, and dairy products. Investigating the carbon structure of plant, fungi, and microbial compounds, General Mills researchers found that ingredients like horse chestnut, chili pepper, English lavender, and apple guava—which have common carbon structure patterns—are perceived as tasting saltier. These findings enable the selection of compounds and combinations that could improve a product’s perceived saltiness; for example, sodium in cereals and snacks could be reduced by as much as 10 milligrams per serving if these compounds were used, the company said. – Foodnavigator-USA.com
Grocery Manufacturers Association Calls for More Research on Sodium Effects
On the heels of a recent article published in the New England Journal of Medicine about sodium intake and health outcomes, the Grocery Manufacturers Association (GMA) said the article “adds to the scientific evidence that low sodium consumption, at levels recommended by public health organizations, may actually increase cardiovascular risk.” GMA called for more scientific and federal research on the effects of sodium intake and urged researchers to “undertake definitive studies to resolve the health impacts, both positive and adverse, of low sodium consumption.” GMA said that although its members are committed to continuing to reformulate products to help consumers achieve healthy sodium intake levels, it asserts that “articles such as those published [of late]…warrant serious consideration by some public health authorities.” – SupermarketNews.com
To Eat or Not to Eat? School Lunches Aim to Cut Calories, Salt
At schools in Cobb and Marietta, Georgia, federal initiatives have replaced the foods readily available outside of school with healthier options, but some students are not happy with the change. The menu includes two large-scale changes made in response to the 2010 federal regulation Healthy Hunger-Free Kids Act: Whole-wheat flour is now the main ingredient in all wheat products, and food is being produced differently to make sodium levels lower. One high school senior, who plans to start a petition against the menu changes, said that high school students “are preparing to go to college where they’re not going to be restricted.” She said the restrictions are fine for elementary school kids, “but for high schoolers, we should be able to eat what we like.” Student interviews found that although students widely acknowledged that the new menu is healthier and better for them, they still disliked it because it is not what they are used to eating outside of school. – Marietta Daily Journal
Local Health Group Encourages More Herbs, Less Salt
August 29 is National More Herbs, Less Salt Day, and Iowa’s Mahaska Health Partnership (MHP) has some tips on how to reduce salt intake. Some everyday sodium culprits include condiments, such as soy sauce, ketchup, pickles, olives, salad dressings, and seasoning packets, as well as frozen food items and prepackaged box dinners, said MHP registered dietitian Lea Rice. Rice recommends paying attention to the Nutrition Facts label when purchasing groceries, cooking at home on a regular basis, eating fresh foods, and incorporating more fruits and vegetables into each meal. – Oskaloosa Herald Online
Stressed Are the Cheesemakers: Anger at Campaign for Less Salt
Juliet Harbutt, a public figure in the international cheese community, recently questioned a new paper by U.K. consumer group Consensus Action on Salt and Health (CASH) that argues cheesemakers are not going far enough in reducing sodium levels in their products. The CASH study found salt content to be considerably lower in supermarket-brand cheddar and “cheddar-style” cheeses than in their branded equivalents, which CASH says “demonstrates that it is technically possible to produce cheese with less salt in it.” Cheesemakers and other community members, however, argue that some cheeses require more saltiness whereas others are inherently lower in salt. For example, the sodium levels of certain feta and parmesan cheeses have necessarily remained unchanged since CASH originally called for a reduction in salt levels 2 years ago. However, other cheeses are inherently low in salt, including mozzarella and ricotta, which contain less than 1% salt. – Guardian
21 Schools to Offer Free Meals; All to Cut Sodium
Guam’s public schools will be implementing numerous changes to their breakfast and lunch programs in the new school year. Twenty-one public schools will be implementing a U.S. Department of Education program that allows all students at participating schools to eat school breakfast and lunch at no cost. All Guam public school menus will follow a sodium reduction timeline put in place by the U.S. Department of Agriculture that gradually decreases sodium content of meals through school year 2022–2023. Guam is piloting the program during the coming school year and will use the data to help determine what direction it will take with school meals country-wide, said ？Jon Fernandez, superintendent of the Guam Department of Education. – Guam Pacific Daily News
Excess Sodium Intake Linked to 1.65 Million Deaths Annually
Across the world, the excessive intake of sodium is the cause of some 1.65 million deaths by heart disease and stroke each year, including roughly 667,000 “premature” deaths, according to a comprehensive new study published in the New England Journal of Medicine. Daily sodium intake averaged 3.95 grams per day across the globe and was as high as 5.15 grams in some places. However, despite extensive research, debate, and efforts at expert consensus, the value of broad sodium reduction campaigns—as well as the targets such campaigns should aim for—remain controversial. A pair of studies published alongside the global assessment underscores the suspicion that, in broad populations, the relationship between sodium intake, hypertension, cardiovascular disease, and death may be quite complicated. One study found that although the link between levels of sodium intake and hypertension was most evident in older people, in those who had the highest sodium intake, and in people who had hypertension, researchers found little discernible pattern for people who fell outside of these groups. A second study found that during a roughly 3.5-year period, people with a sodium intake between 3 and 6 grams daily—a span that reflects the global range of sodium intake—were less likely to die or suffer a heart attack or stroke than were those who consumed diets higher or lower in sodium. – Los Angeles Times
These studies were covered in several other outlets, including the Associated Press, the New York Times, the Washington Post, the Wall Street Journal(opinion), NPR, Reuters, Forbes (update), TIME Magazine, Consumer Affairs, the Sydney Morning Herald, Bloomberg, Huffington Post, NBC News, CBS News, Vox, Tech Times, the Times of India, the Globe and Mail, Irish Independent, Voice of America, Medscape (subscription required), HealthDay, Medical News Today, Science Daily, News-Medical, MeatPoultry.com, the Grocer UK, and the Salt Institute.
Cutting Back on Salt? Try These Two Fish Dishes
Many low sodium ingredients, such as citrus, herbs, and spices, bring flavor to dishes, keeping recipes just as flavorful as more sodium-heavy possibilities. Chefs recently performed a taste test commissioned by Sunkist and discovered that people preferred recipes with fresh lemons and less added salt. The chefs dramatically lowered the sodium in the dishes while improving the flavor by using an “optimal blend” consisting of a quarter teaspoon of salt, a half teaspoon of lemon zest, and two and a half teaspoons of lemon juice. The article concludes with two summer-friendly recipe recommendations with fewer than 300 milligrams of sodium that were created for Sunkist in light of the results. – AZcentral.com
Subway Restaurants Reduced Sodium by 27% over the Past 5 Years
Although calls for sodium reduction toward the restaurant industry often have not resulted in significant change, for those establishments that have succeeded, the key has been to reduce levels of sodium gradually, as Subway has been doing since 2009. A report by the Center for Science in the Public Interest that lays out the sodium reduction efforts of American restaurants over the past few years found an overall 1.5% average reduction in sodium. Although Subway’s menu now has 27% less sodium, some chains actually increased their sodium levels; for example, sodium levels in KFC’s menu rose by 12% during the same period. The article recommends that consumers limit processed foods, eat out less often, and ask whether food is available with less salt at restaurants or fast food establishments. – Fooducate Blog
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