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2014年7月15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：关于减少餐厅食物钠含量的最新研究
研究发现餐厅顾客更喜欢低钠食物
美国营养机构健康饮食研究中心（Healthy Dining）发布的最新研究显示,餐厅顾客愿意接受经过减钠处理的菜肴。在大多数情况下，他们甚至更喜欢减钠菜肴。健康饮食研究中心的注册营养师和研究团队减少了四家大型餐饮连锁店提供的7种流行的食物（包括汉堡、海鲜、意大利面、汤和沙拉）中的食盐及“高钠配料”的含量。这项研究单纯侧重于钠的减少，而没有重新制定配料表或者添加其他附加的成分。1200名餐馆常客参与试吃了这些减钠食物。结果显示，在味道方面，每一款钠含量减少的食物获得的评价和改动前相比完全相同，甚至更高。研究组织者并没有将这些食物的钠含量减少这一情况告知参与味道测试的人，而只是要求他们对每种食物的味道评分。
健康饮食研究中心还为“健康饮食搜索者”（HealthyDiningFinder.com）网站开发了“合理用钠”项目。有资格获得“合理用钠”标识的餐品，每份主菜钠含量不得高于750毫克，每份开胃菜、配菜和甜点钠含量则不得高于250毫克。
如需更多信息，请访问以下链接：
最新报告显示：2009年到2013年间，餐厅食物中的钠含量呈现波动状态
美国公共利益科学中心发布的一项最新报告对美国最流行的17家连锁餐厅在2009年到2013年间提供的81种成人食物和55种儿童食物的钠含量变化进行了跟踪研究，研究结果表明，其中9家餐厅减少了食物中钠的含量，而另外8家则增加了食物中的钠含量。
该研究题为《减盐行动进展缓慢：餐馆食物中的钠含量依然很高》，可通过以下链接找到：
http://cspinet.org/new/pdf/stalling_on_salt.pdf.
费城中餐外卖业主和厨师愿意并能够减少钠的用量
发表在《健康促进与实践杂志（Journal of Health Promotion and Practice）》上的一项新研究发现，大多数费城的中餐外卖业主和厨师都自称知道摄入过多的钠会增加高血压患病风险，不过了解钠摄入过量对健康的其他影响，以及美国人饮食中钠的主要来源等信息的受访者则要少很多。大部分受访者都表示，在能够保证客户需求量不受影响的前提下，他们愿意、同时也能够减少食物中钠的含量。他们还表示，希望能够获得减钠食物采购、制作、和推广方面的培训、这些调查结果来源于一项横断面研究，该研究对221名被招募进“费城健康中餐外卖行动”的餐馆业主和厨师进行了调查。研究作者表示，研究结果说明很有必要对中餐外卖业主和厨师进行相关培训和经营策略指导，以支持他们制作低盐的餐品。
调查结果是建立在对被招募参与到“费城健康中国外卖倡议”项目中的221名有代表性的餐厅业主和主厨进行调研的基础上得出的。
该项研究题为《费城中餐外卖业主和厨师的用盐知识、观念和行为》，可通过以下链接找到：
http://hpp.sagepub.com/content/early/2014/06/18/1524839914538816.long.
健康饮食和生活方式资源中心现已上线
百万心脏？和良好饮食杂志最近启动了健康饮食和生活方式资源中心。该中心是一个线上互动网站，包括心脏健康生活相关的菜单、饮食计划和文章。该饮食计划包括4周的健康饮食、菜单、可以打印的购买清单以及根据需要调整的热量水平以满足体重控制和调整的目的。另外，多有的食品的钠含量都低于1500毫克。
请通过下面的链接找到健康饮食和生活方式中心：http://recipes.millionhearts.hhs.gov/。
美国心脏病协会和纽约市关于钠的联合声明
上周二，美国心脏病协会和纽约市卫生与心理卫生局联合发布了钠的联合声明，声称“在美国降低心血管疾病突发事件和死亡的必要方式是在人群范围的降低钠摄入。”该声明由超过30位学者联合签署，原文请见下面的链接：
http://www.nyc.gov/html/doh/html/pr2014/pr017-14.shtml.
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 in restaurant meals.
New Research Indicates Restaurant Goers Prefer Lower Sodium Options
New research released from Healthy Dining found that restaurant patrons accept, and in most cases prefer, reduced sodium menu choices. Registered dietitians and a research team from Healthy Dining reduced salt and “high-sodium ingredients” in seven popular menu items including burgers, seafood, pasta, soups, and salads at four large restaurant chains. The study focused on reducing sodium, not reformulating or adding additional ingredients and the reduced sodium items were tested with 1,200 patrons who frequent restaurants. Results found that every menu item with reduced sodium levels was rated as high as or higher than the original version in terms of flavor. Taste testers were not told the items had been reduced in sodium, they were just asked to rate each one for flavor.
Healthy Dining has also developed the “Sodium Savvy” program for HealthyDiningFinder.com. To qualify for the Sodium Savvy icon, a menu item must contain <750 mg of sodium per entrée and < 250 mg sodium per appetizer, side dish or dessert.
More information may be found here: http://www.healthydiningfinder.com/About-This-Site/News-and-Press/New-Research-Reveals-Restaurant-Customers-Prefer-M.
Sodium Content of Restaurant Meals Fluctuated Between 2009 and 2013, New Report Finds
A new report by the Center for Science in the Public Interest tracked changes in the sodium content of 81 adult and 55 kids’ meals between 2009 and 2013 from 17 of the most popular restaurant chains in the US. Results indicate that 9 of the restaurants reduced sodium during the time period studied, and 8 had increases in sodium content.
The report, “Stalling on Salt: Restaurant Meals Still Loaded with Sodium”, may be found here: http://cspinet.org/new/pdf/stalling_on_salt.pdf.
Philadelphia Chinese Take-Out Restaurant Owners and Chefs Willing and Able to Reduce Sodium
A new study published in the Journal of Health Promotion and Practice found that most Philadelphia Chinese take-out owners and chefs reported knowing that excess sodium intake contributes to high blood pressure but were less aware of other health effects and of major sources of sodium in the U.S. diet. The majority of respondents reported a willingness and ability to reduce sodium content in meals if customer demand could be maintained, and also reported a desire for food preparation, procurement, and marketing training. Findings are based on a cross sectional study of 221 restaurant owners and chefs recruited to participate in the Philadelphia Healthy Chinese Take-Out Initiative. According to study authors, findings support a need for education, strategies, and support to Chinese take-out owners and chefs in preparing low-salt dishes.
The study, “Knowledge, Perceptions, and Behaviors Related to Salt Use Among Philadelphia Chinese Take-Out Restaurant Owners and Chefs” may be found here:http://hpp.sagepub.com/content/early/2014/06/18/1524839914538816.long.
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 atJLevings@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.
