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2014年10月10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：纽约市健康医院食品行动和英国减盐项目在社会不平等上的影响。
纽约市的医院在减钠
2010年，纽约市卫生与精神卫生局启动了医院健康食品行动为纽约市的医院形成一个更健康的食品环境。在美国疾病预防控制中心社区减盐项目的支持下，卫生局开发了餐厅的食品标准，成为对既有的自动售货机食品饮料标准和患者食品标准的有力补充。20条标准中有5条直指减少钠元素，包括：
- 至少一半的三明治、沙拉和主菜中包含的钠要少于或等于800毫克；
- 每8盎司的汤中钠的含量要少于或等于480毫克；
- 每天至少要有一个蒸、烘焙或烤的蔬菜，每一份的钠含量不能多于200毫克；
- 所有预包装的小食品，每包里面钠含量不得多于200毫克；
- 如果提供套餐，每个套餐含的总钠量不应超过800毫克。
为了降低钠含量，参与的医院采购低钠的的产品，降低菜谱中使用的盐，更多使用自己加工烹饪的食品从而更好地控制盐的使用。
具体资源可以点击下面的网址：http://www.nyc.gov/html/doh/html/living/cardio-hospital-food-initiative.shtml。更多的信息请见http://www.cdc.gov/salt/pdfs/success_story_ny.pdf。如果想更多地了解其它社区如何开展减盐活动，请参见the Practice Stories from the Field section, 具体网址为:http://www.cdc.gov/salt/guides.htm
英国减盐项目在社会不平等上的影响
最近在英国开展了一个横断面研究，将1027名19-64岁参加2008-2011的成年人与在项目开始前的2000-2001年间调查的结果进行空间和社会经济学及盐摄入差异的比较，根据参加者4前膳食测量的结果，不同的社会经济阶层人们的钠摄入量显著不同。更低教育水平和职业人们倾向于摄入更多的钠。估计10年间每日从食品来源的钠摄入（不包括研究设计外的钠来源）降低了366毫克。该调查的详细信息请见：http://bmjopen.bmj.com/content/4/8/e005683.full
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 information on the New York City Healthy Hospital Food Initiative and the impact of the UK’s Salt Reduction Program on social inequalities.
Hospitals in NYC Reducing Sodium
In 2010, the New York City (NYC) Department of Health and Mental Hygiene developed the Healthy Hospital Food Initiative to create more healthful food environments in NYC hospitals. With support from CDC’s Sodium Reduction in Communities Program, the health department developed food standards for Cafeterias/Cafes, which complement the existing Standards for Food and Beverage Vending Machines, and Patient Meals. Five of the 20 standards directly target sodium reduction, including –
- At least half of all sandwiches, salads, and entrees offered contain < 800 milligrams (mg) of sodium.
- All soups contain < 480 mg of sodium per 8 ounces.
- At least one steamed, baked, or grilled vegetable option be available daily and contain < 200 mg of sodium per serving.
- All prepackaged snacks contain no more than 200 mg of sodium per package.
- If a value meal is offered, one option must contain no more than 800 mg of sodium.
To reduce sodium, participating hospitals are purchasing lower-sodium products, reducing the amount of salt used in recipes, and are cooking more menu items on-site to allow for greater control of salt use.
Implementation resources may be found on the following link: http://www.nyc.gov/html/doh/html/living/cardio-hospital-food-initiative.shtml. More information about the NYC Healthy Hospital Food Initiative may be found here: http://www.cdc.gov/salt/pdfs/success_story_ny.pdf. To see what other communities are doing to reduce sodium intake, visit the Practice Stories from the Field section, here: http://www.cdc.gov/salt/guides.htm.
Impact of the UK’s Salt Reduction Program on Social Inequalities
A recent cross-sectional survey of 1,027 19 – 64 year olds in Great Britain compared spatial and socioeconomic variations in salt intake in the 2008–2011 British National Diet and Nutrition Survey with those before the program began in 2000–2001. Sodium intake across socioeconomic groups varied significantly based on participants’ 4-day food diary measurement; people with the lowest education and low levels of occupation had higher sodium intake. Estimated sodium intake from food sources (not accounting for discretionary sources of salt) declined by 366？mg of sodium per day during the 10-year period. The study may be found here: http://bmjopen.bmj.com/content/4/8/e005683.full.
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 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.
