《减盐资讯》2016年10月8日至10月21日

发布时间：2016/12/02

《减盐资讯》汇总自上一期起最新的与钠摄入和减盐相关的新闻文章（或标题），大约每两周发布一次。内容包括：行业资讯、政府资讯、各州/地方资讯、国际资讯、新的调查和研究成果等等。目的是为了让公众对与钠相关的新闻话题有一个快速了解。

2016年10月8日至10月21日

行业新闻

食品药品监督管理局（FDA）减钠计划遭到行业批评

行业各机构对食品药品监督管理局（FDA）拟颁布的自愿减钠指南提出批评，声称这将鼓励食品制造商限制其产品中的钠含量。尽管美国心脏协会表示，随着雀巢、通用磨坊、百事可乐公司，Kraft-Heinz、Subway and Panera等公司将设法减少产品中的钠含量，来保证其产品不受政策影响，这将减少大众罹患低血压和心脏病的风险。然而，一些厂商和行业机构却认为，需要通过添加钠来保存食物和增添味道，并担心该指南将变成正式法规。–国会山庄报

百货用品制造协会参与减钠目标活动

百货用品制造协会(GMA)向食品药品监督管理局（FDA）提交一份报告，建议完善和简化分类目录，并建议将实现短期目标的期限从2年延长至4年。今年6月，食品药品监督管理局发布了针对150种加工食品、包装食品和预制食品的钠含量减少目标，其中包括2年目标和10年目标，旨在以此帮助美国人民逐渐减少钠摄入量。- 超市新闻

百事公司承诺到2025年全面减少产品脂肪、盐和糖含量

百事公司近日宣布，将在2025年前大规模减少多种产品的糖、钠和脂肪的含量。这家国际知名的饮料和零食生产公司制定了一系列目标，其中包括保证至少75％的食品每卡路里的含钠量不超过1.3毫克。近年来，为抵抗肥胖症和预防慢性疾病，如高血压，消费者、地方政府和世界卫生组织等机构对降低饮食钠含量和糖含量的要求越来越多。百事公司表示，此项计划是为了响应大众对更健康，更富营养的食品的不断增长的需求。 - 今日美国

州/地方新闻

南卡罗来纳州呼吁少钠活动

政府官员呼吁南卡罗来纳州民众认真对待他们体内的钠含量。美国11个东南部州县有着较高的中风、高血压及相关疾病发病率，成为美国的中风高发区。对南卡罗来纳州和其他州县而言，较高的盐摄入成为疾病高发的重要原因。2013年，南卡罗来纳州公共卫生研究所与国家卫生和环境控制部进行合作，成立减少钠摄入量咨询委员会。该委员会撰写了一份政策简报，探讨减少南卡罗来纳州钠摄入量的有效方法，例如提高学校食物质量，以及开展社区宣教活动，提倡食用未加工食物。邮政快递报

国际新闻

英国外科医生声称黄油、盐与心脏病无关

英国心脏外科医生萨梅尔·纳塞夫（Samer Nashef）最近在切尔滕纳姆文学节的一次演讲中说：黄油、薯片和盐并非“问题”食品，食用这些食物不会导致心脏病。纳塞夫还表示，人们不应该为减少胆固醇摄入量而改变他们的生活方式，这样反而可能引发心脏病和中风。他说唯一能够防止心脏病的方法是戒烟，控制糖尿病和高血压。另外，对于肥胖的人而言，还需要减肥。“我的理念是，和我一样的大多数人都认为，他们不应该将愉快的生活方式变为一个有诸多限制的生活方式，因为这种转变的好处并没有确凿的证据。”纳塞夫补充道。每日电讯报

超市承诺减少其自营品牌食物的盐、糖和脂肪含量

新西兰的多家大型超市开始承诺减少其内部自营品牌食物中的糖、盐和脂肪含量，为防止儿童肥胖症做出努力。Foodstuffs，一家大型食品连锁店，计划调整自营食品的配方，将1500多种产品的含糖量和含盐量减少10％，使其更有营养。这些公司已同意采用政府最新制定的食物健康评级标准，这是一个自愿标签系统，旨在帮助消费者选择更健康的食物。 - 新西兰广播电台

新研究/调研成果

联邦学校午餐指南倡导健康食物选择

《美国农业经济学杂志》的一项新研究表明，2012年颁布的联邦学校午餐指南正在改善食物营养和减少儿童肥胖。研究人员发现，当用健康且受欢迎的菜单代替不太健康的菜单时，用餐者所选食物中的钠含量下降了8％。接受免费午餐的学生更喜欢选择脂肪含量高的头盘菜品，而不爱选择钠含量高的头盘菜品。而支付全额餐费的学生则直接跳过脂肪含量高的食物，更喜欢选择钠含量高的食物。 - 科学日报

其它信息

问问莉莎：使用无盐黄油是烘焙中控制盐含量的最佳方法

“问问丽莎”专栏回答了烹饪中使用有盐黄油和无盐黄油之间的区别。作者表示，在烹饪时使用有盐黄油除了增加额外的用盐量，不会引起任何问题，这是最好的美味食品。但烘焙应该是一个精确的科学过程，建议大家最好使用无盐黄油来控制食谱中的含盐量。 - 哥伦布快报

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Salt in the News captures news articles (or headlines) related to sodium and sodium reduction that have been published since the last edition, about every 2 weeks. Content includes Industry News, Government News, State/Local News, International News, New Studies and Research, and more. The purpose is to provide a snapshot of sodium-related topics in the media.

October 8-21, 2016

FDA’s Plan to Reduce Sodium Draws Industry Criticism

Industry groups criticized the U.S. Food and Drug Administration (FDA) plan to issue voluntary sodium reduction guidelines that encourage food manufacturers to limit sodium in their products. The American Heart Association said reduced sodium intake could lead to lower blood pressure and heart disease risks, with companies including Nestle, General Mills, PepsiCo, Kraft-Heinz, Subway and Panera all finding ways to reduce the level of sodium in their products without hurting business. However, some manufacturers and industry groups contend it is needed to preserve foods and add taste, and worry the guidance will be turned into formal regulations. – The Hill

Grocery Manufacturers Association Weighs In on Sodium Reduction Targets

In comments submitted to the U.S. Food and Drug Administration (FDA) regarding its proposed sodium reduction guidelines, the Grocery Manufacturers Association (GMA) has recommended that categories be streamlined and the timeline to meet short-term reduction goals be extended from two years to four years. In June, the FDA issued draft sodium reduction targets for 150 categories of processed, packaged, and prepared foods, including 2-year and 10-year goals for the industry that are intended to help Americans gradually reduce sodium intake. – Supermarket News

PepsiCo Pledges to Reduce Fat, Salt, and Sugar Levels by 2025

PepsiCo recently announced that it will significantly reduce the amount of sugar, sodium, and fat in many of its products by 2025. The international beverage and snack food company set a series of goals, including ensuring that at least 75% of its food products have no more 1.3 milligrams of sodium per calorie. Consumers, local governments, and bodies like the World Health Organization have increasingly called for diets to be lower in sodium and sugar to combat obesity and prevent chronic conditions like hypertension. PepsiCo said its initiative comes in response to the growing demand for healthier, more nutritious foods. – USA Today

Advocacy Voiced for Less Sodium in South Carolina

State officials want South Carolinians to take a harder look at the amount of sodium they put into their bodies. Salt intake is especially concerning in South Carolina and other states in the Stroke Belt, a group of 11 southeastern states with high rates of stroke, high blood pressure, and related diseases. In 2013, the South Carolina Institute of Public Health partnered with the state Department of Health and Environmental Control to create the Sodium Intake Reduction Advisory Committee. The committee wrote a policy brief exploring options for reducing sodium intake in South Carolina, such as increasing food quality in schools and educating communities on food options that are not processed. – Post and Courier

Butter and Salt Are Not a Problem When It Comes to Heart Disease, U.K. Surgeon Claims

Butter, potato chips, and salt are “not a problem” and eating them will not cause heart disease, British cardiac surgeon Samer Nashef recently said during a talk at the Cheltenham Literature Festival. Nashef also said that people should not modify their lifestyles to moderate cholesterol intake, which can trigger heart attacks and strokes. The only actions that can combat heart disease, he said, are quitting smoking, controlling diabetes and high blood pressure, and, for obese people, losing weight. “I start from the principle that most people, like me, believe that they should not shift from an enjoyable lifestyle to a more restrictive one without solid evidence that there is real benefit in the shift,” Nashef added after the talk. – Telegraph

Supermarkets Vow to Reduce Salt, Sugar, and Fat in House Brands

Some of New Zealand’s largest supermarkets are pledging to cut the sugar, salt, and fat in their in-house products in an effort to combat childhood obesity. One large chain, Foodstuffs, plans to reformulate its house brands to make them more nutritious, reducing sugar and salt by 10% across its more than 1,500 products. The companies have agreed to adopt the government’s new health star rating, a voluntary labeling system designed to help consumers make healthier food choices. – Radio New Zealand

Federal School Lunch Guidelines Lead to Healthier Choices

Federal school lunch guidelines enacted in 2012 are improving nutrition and reducing childhood obesity, according to a new study in the American Journal of Agricultural Economics. When healthier but popular menu items replaced less healthy items, researchers found that the sodium content in meals selected decreased by 8%. Students who received free lunches were more likely to choose entrées with a higher fat content and less likely to select entrées with higher sodium content. Students paying full price were more likely to skip entrées high in fat and choose those higher in sodium. – ScienceDaily

Ask Lisa: When Baking, Unsalted Butter Is Best to Control Salt Content

The “Ask Lisa” column addresses a question about the differences between cooking with salted and unsalted butter. The author says that using salted butter while cooking will not cause any issues other than adding extra salt to the meal, which works best for savory foods. But baking should be an exact science, and it’s best to use unsalted butter to control the amount of salt in the recipe. – Columbus Dispatch

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