2014年1月17日
大家好！
本周美国疾病预防控制中心《减盐电子周刊》包括一些新的减钠相关的研究。
儿童与成人均过量摄入钠
发表在《发病率和死亡率周报》（Morbidity and Mortality Weekly Report ， 简称MMWR）的一项最新研究发现，美国民众的钠摄入量在2003年至2010年间变化很少：大约80%的1至3岁儿童和超过90%的3岁以上儿童和成人的钠摄入量过高。这项研究的作者对2003至2010年的全国健康和营养调查中的数据进行了分析，涉及到34916名年龄在一岁及以上调查参与者。 2007年至2010年间，钠摄入过量的情况在不同的年龄组相比有所变化，1到3岁的儿童为79.1%，19到50岁年龄段的人为95.4%。过量的钠摄入会增加患高血压的风险。
这项名为《膳食钠过量摄入的趋势——美国2003年至2010年》的研究结果可以通过以下网址查看：http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6250a1.htm；你也可以通过以下网址收听播客“请减盐（Pass on the Salt）”：http://www2c.cdc.gov/podcasts/player.asp?f=8630777
运用采购策略降低钠摄入量
2013年12月16日，美国疾病预防控制中心和州区卫生官员协会共同举办了一次网络研讨会，名为“食盐与你所在的州：通过采购策略降低钠摄入量”。研讨会集中讨论了下列问题：
网络研讨会可登陆以下网址查看：https://cc.readytalk.com/cc/playback/Playback.do?id=aj1b79查阅更多州区卫生官员协会在降低钠摄入量方面的相关工作信息，请登录：http://www.astho.org/Programs/Prevention/Obesity-and-Wellness/Sodium-Reduction/.
社区降低钠摄入量的成功案例
通过加州公共卫生部，沙斯塔县卫生与人类服务部与独立餐馆合作，一起降低钠摄入量。通过与健康儿童选择项目（Healthy Kids Choice ， 简称HKC）的合作，8家餐馆志愿为儿童提供和推广健康食品。在合作启动之前，33个该项目的食品含钠均低于770毫克（即该项目的钠含量标准），而且其中15种食品因为参与该项目，将钠含量进一步降低。更多信息请登录：http://www.cdc.gov/salt/pdfs/success_story_shasta_ca.pdf
与此相关，阿肯色州的卫生与环境部门以及肖尼县卫生署还协助托皮卡市动物园开发和推广健康食品。通过与注册营养师的合作，动物园员工用低钠含量食品替代了一些高钠含量食品，并开始制作其他更健康的食品，包括增加蔬菜种类，将三种最畅销三明治的钠含量平均降低45%（440毫克）。更多信息请登录：http://www.cdc.gov/salt/pdfs/success_story_ks.pdf
其他业界实践案例可登录以下网址查阅：http://www.cdc.gov/salt/resources.htm
感谢您一直以来对减钠工作的支持！
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 and resources related to sodium reduction.
Excess Sodium Intake Among Children and Adults
A recent study published inMorbidity and Mortality Weekly Report(MMWR) found that U.S. sodium intake changed very little from 2003 – 2010: About eight in 10 children aged 1 – 3 years and more than nine of 10 older children and adults consume too much sodium, according to the study. Study authors analyzed 2003 – 2010 National Health and Nutrition Examination Survey (NHANES) data from 34,916 participants aged one year and older. In 2007 – 2010, excess sodium intake varied depending on age group, ranging from 79.1% for 1 – 3 year olds to 95.4% for 19 – 50 year olds. Excess sodium intake can increase the risk of high blood pressure.
The study, “Trends in the Prevalence of Excess Dietary Sodium Intake — United States, 2003–2010” may be found here:http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6250a1.htm. A related podcast, “Pass on the Salt” may be found here:http://www2c.cdc.gov/podcasts/player.asp?f=8630777.
Sodium Reduction through Procurement Strategies
On December 16, 2013, CDC and the Association of State and Territorial Health Officials (ASTHO) co-hosted a webinar, “Salt and Your State Webinar: Sodium Reduction through Procurement Strategies”. The webinar featured discussion by the following –
The webinar may be found here:https://cc.readytalk.com/cc/playback/Playback.do?id=aj1b79and more information about ASTHO’s sodium reduction work, here:http://www.astho.org/Programs/Prevention/Obesity-and-Wellness/Sodium-Reduction/.
Community-level Sodium Reduction Success
Shasta County Health and Human Services, through the California Department of Public Health (CDPH), worked with independent restaurants on sodium reduction. Through a partnership with the Healthy Kids Choice (HKC) program, eight restaurants voluntarily offered and promoted healthier meals for children. Before the partnership began, 33 HKC meals contained<770 mg sodium (the HKC sodium standard), and 15 of these meals were reduced in sodium even further as a result of working with HKC. More information may be found here:http://www.cdc.gov/salt/pdfs/success_story_shasta_ca.pdf.
Related, the Kansas Department of Health and Environment (KDHE) and the Shawnee County Health Agency helped the Topeka Zoo develop and market healthier foods. By working with a registered dietitian, zoo staff replaced some menu items and began cooking others more healthfully, including increasing vegetable options and reducing the sodium content in three of the most popular sandwiches by 45% (440 mg) per sandwich, on average. More information may be found here:http://www.cdc.gov/salt/pdfs/success_story_ks.pdf.
Other “Practice Stories from the Field” may be found here:http://www.cdc.gov/salt/resources.htm.
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-Updatecontent 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 inSalt 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.
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