调料对中国钠摄入过量影响很大
《预防慢性病》杂志最近发表了一篇文章，说明在中国山东省的居民每天钠摄入量估算为5745毫克，其中约80%来自于在做饭时添加的盐和高盐调味料。该文作者说明通过一个横断面的调查收集了钠摄入和高血压流行情况、以及高血压知晓、治疗和控制的情况。而且，调查参与家庭的调味品都进行了称重。调查还发现在山东，约有23.4%的成人有高血压，高血压病人中，27.5%的人自报说在服用药物。
该研究名为“Hypertension Prevalence, Awareness, Treatment, and Control and Sodium Intake in Shandong Province, China: Baseline Results From Shandong–Ministry of Health Action on Salt Reduction and Hypertension (SMASH), 2011,”请通过此链接找到原文http://www.cdc.gov/pcd/issues/2014/13_0423.htm
Condiments Contributing to Excess Salt intake in China Results of a new study published in Preventing Chronic Disease indicate that sodium intake in Shandong Province, China is estimated to be 5,745 mg per day, with about 80% of this intake coming from salt and high-salt condiments added during cooking. Study authors performed a cross-sectional survey to collect information on sodium intake and hypertension prevalence, awareness, treatment, and control. Further, condiments in the participants’ households were weighed. Results also found that an estimated 23.4% of adults in Shandong have hypertension and among participants classified as having hypertension, 27.5% reported taking medications.
The study, “Hypertension Prevalence, Awareness, Treatment, and Control and Sodium Intake in Shandong Province, China: Baseline Results From Shandong–Ministry of Health Action on Salt Reduction and Hypertension (SMASH), 2011,” may be found here: http://www.cdc.gov/pcd/issues/2014/13_0423.htm.