A third of breads contain more salt than recommended under guidelines being introduced next year, a survey found.

Most breads were within the current guidelines of 1.1g of salt per 100g—but this is being cut to 1g per 100g.

Campaign for Action on Salt and Health (CASH), which looked at 300 breads, said it was “outrageous”that bread contained even the current level. The Department of Health said “considerable” salt reductions had already been made. Manufacturers said many loaves with the lowest salt levels were supermarket brands, which were the most popular.

Eating too much salt is linked to high blood pressure, which in turn increases the risk of developing heart disease. Recommended dietary salt levels vary with age. Adults are meant to have no more than 6g of salt in their diet per day, while toddlers should have no more than 2g.

Salt levels in bread have fallen by about a third over the past decade, with some falling by up to 40%. But CASH says levels are still too high, and warns there is wide variation in the amount found in loaves. Most are within half a gram of the current target of 1.1g of salt per 100g of bread—about two thick slices. But Cash found some signi? cantly exceeded it.

CASH says consumers should look at nutrition labels, where possible, to see how much salt bread contains. But it warns fresh breads, from in-store or high-street bakeries have no nutritional labelling, meaning people cannot tell how much salt they contain. And it said bakery breads often had higher levels than their packaged products.

CASH chairman Prof. Graham MacGregor, of the Wolfson Institute of Preventative Medicine, said: “It is frankly outrageous that bread still contains so much salt. The Department of Health needs to ensure that all bread is clearly labelled and that all manufacturers reduce the salt of bread to less that the salt target of 1g per 100g. It is the very high levels of salt that is hidden in everyday food, such as bread, that puts up both adults’ and children’s blood pressure.”

Victoria Taylor, senior dietician at the British Heart Foundation, said: “We know too many people are eating too much salt each day. Some manufacturers are working towards targets for salt reduction, but we need more action to cut the salt content in bread and make sure they provide colour-coded food labels to help their customers.” But Federation of Bakers director Gordon Polson said: “The majority of wrapped, sliced bread available already meets the 2012 targets and our members are continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to reduce salt in bread. The vast majority of breads singled out in the CASH report as higher in salt are not the mainstream products produced by our members; which do produce around 80% of the nation’s bread in a ￡3bn industry.”

A Department of Health spokesman said the government welcomed the “considerable” salt reductions that bread makers had already made, and it was “very pleasing” that around 60% of the products met salt targets for 2012.

“This is an important step in helping to reduce salt intake, as well as lowering the risk of high blood pressure and resulting strokes and heart disease. We look forward to seeing further reductions as more companies meet the targets,” he added.

British Retail Consortium food director Andrew Opie said retailers and manufacturers are to fund independent research to look for ways of meeting the 2012 target—“while still making foods which consumers want to buy”.

1.? According to CASH, the current salt levels of bread are ______.

A. amazingly low???? B. proper? C. too high ?D. considerable

2.? According to the passage, which of the following statements is CORRECT?

A. Salt reductions are to be made.

B. The loaves in supermarkets are with the lowest salt levels.

C. Women can have more salt in their diet per day than men.

D. Recommended dietary salt levels are different with age.

3.? CASH suggests that ______.

A. salt levels in bread should be reduced by 40%

B. the amount found in loaves should vary with breads

C. consumers should ? gure out how much salt bread contains

D. only fresh breads should be labelled

4.? What’s Gordon Polson’s attitude toward the majority of wrapped, sliced bread available?

A. Positive.? B. Critical.????? C. Skeptical.????? D. Indifferent.?

1. C

本題為細(xì)節(jié)題。根據(jù)文章第三段得知 ，CASH認(rèn)為 目前面包 中所含鹽分的水平 outrageous ，如果不懂該詞 的話 ，可 以參照第五段 的第二句 ：But? CASH? says levels are still too high... ，因此選C。

2.D

本題為細(xì)節(jié)題。根據(jù)第三段第二句...salt reductions had already been made可以了解 ，面包中所含鹽分已經(jīng)減少了 ，而選項(xiàng)A表示將要 降低面包中所含的鹽分，所以是錯(cuò)誤的；第三段的最后一句話指出many loaves with the lowest salt levels were supermarket brands ，可以得知，并不是超市里的面包含鹽量最低 ，所以選項(xiàng)B是錯(cuò)的；第四段的最后一句指出，成年人每天攝入的鹽分最多不能超過6克 ，并沒有提到男性和女性之間的區(qū)別，所以選項(xiàng)C是錯(cuò)誤的 ；從第四段的倒數(shù)第二句可以得出選項(xiàng)D是正確的。

3.C

本題為細(xì)節(jié)題。根據(jù)第六 、七兩段 ，我們可以清楚地知道 ，CASH認(rèn)為顧客應(yīng)該查看一下標(biāo) 明營養(yǎng)成分 的標(biāo)簽 ，并警告說很多新鮮 的面包上面并沒有這樣的標(biāo)簽 ，這就意味著顧客無從得知所含的鹽分 ，因此應(yīng)選擇C。

4.A

本題為細(xì)節(jié)題。根據(jù)文章第八段Gordon Polson的話The majority of wrapped, sliced bread available already meets the 2012 targets and our members are continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to reduce salt in bread. The vast maj ority of breads singled out in the CASH report as higher in? salt are not the mainstream products produced by our members; which do produce around 80% of the nations bread in a ￡3bn industry ，可以得知他的態(tài)度是積極 的，因此判斷選項(xiàng)B （批判的 ）、C （懷疑的 ）、D （漠不關(guān)心的 ）都不正確 ，應(yīng)當(dāng)選擇A （積極的 ）。

參考譯文

一個(gè)調(diào)查發(fā)現(xiàn) ，三分之一面包的含鹽量超過了國家明年將發(fā)布的食品健康指標(biāo)的推薦含量。

大部分面包都在當(dāng)前的每100克含鹽1.1克的指標(biāo)范圍內(nèi)——但是這個(gè)指標(biāo)將被降到每100克含1克。

低鹽與健康運(yùn)動? （Campaign for Action on Salt and Health ，簡稱? “CASH” ）檢測了300種面包 ，發(fā)現(xiàn)含鹽量仍然保持當(dāng)前水平 ，并對此表示? “很意外”。衛(wèi)生部? （The Department of Health ）說含鹽量已經(jīng)降低 “很多”了。生產(chǎn)商說，很多含鹽量最低的面包都是超市自有品牌 ，它們也是最受歡迎的。

吃太多的鹽會導(dǎo)致高血壓 ，繼而提高心臟病 的發(fā)病率 。對于不 同的年齡段 ，推薦 的食鹽量也不同。成人每天不超過6克，兒童不超過2克。

面包的含鹽量在過去的十年 中下降了大約三分之一 ，有些下降了40% 。但是低鹽與健康運(yùn)動認(rèn)為含鹽量仍然太高 ，而且警告說不同品牌面包的含鹽量各不相同。大多數(shù)都與當(dāng)前 的指標(biāo)上下相差不到半克 。當(dāng)前的指標(biāo)是每100克 ，即兩厚片面包含1.1克鹽 。但是，低鹽與健康運(yùn)動發(fā)現(xiàn)有些品牌的面包遠(yuǎn)遠(yuǎn)超過了這個(gè)指標(biāo) 。

低鹽與健康運(yùn)動建議消費(fèi)者應(yīng)該盡可能看一看營養(yǎng)標(biāo)簽上 的含鹽量說 明。但是該組織警告說，商場里及沿街 的面包坊里加工 的鮮面包不帶營養(yǎng)標(biāo)簽 ，這意味著人們不知道它們含有多少鹽 。該組織還說，面包坊加工的面包的含鹽量比帶包裝的面包通常更高。

低鹽與健康運(yùn)動主席 ，沃爾夫森預(yù)防醫(yī)學(xué)學(xué)院 （Wolfson Institute of Preventative Medicine ）教授格雷厄姆·麥格雷戈（Graham MacGregor ）說：“面包仍然含有這么多鹽 ，這是很不尋常的。衛(wèi)生部應(yīng)當(dāng)確保所有面包都清晰地標(biāo)有營養(yǎng)標(biāo)簽 ，所有生產(chǎn)商都把含鹽量降低到每100克含鹽1克 的指標(biāo)以下 。成人和兒童血壓升高的原因正是日常生活中如面包這樣 的食物中含過多的鹽”。

英國心臟基金會? （British Heart Foundation ）高級營養(yǎng)學(xué)家維多利亞·泰勒? （Victoria Taylor ）說：“我們知道有太多人每天吃太多鹽 。有些生產(chǎn)商正努力按照指標(biāo)要求降低含鹽量，但是我們需要更多實(shí)際行動來減少含鹽量 ，確保生產(chǎn)商提供彩色營養(yǎng)標(biāo)簽 ，幫助顧客選擇 。”但是英國烘焙協(xié)會（Federation of Bakers ）董事長戈登·波爾森? （Gordon Polson ）說：“市場上大多數(shù)包裝切片面包已經(jīng)符合2012年指標(biāo) ，我們的成員廠家正在努力研究尋找其他可以降低含鹽量的途徑。絕大多數(shù)在低鹽與健康運(yùn)動報(bào)告中被指含鹽量較高的面包都不是我們的主流產(chǎn)品，在全國30億英鎊的面包產(chǎn)業(yè)中，我們生產(chǎn)了其中的80%的面包”。

一位衛(wèi)生部發(fā)言人說 ，面包生產(chǎn)商已經(jīng) “大幅度”降低 了含鹽量 ，政府對此表示贊同，而且大約60%的產(chǎn)品達(dá)到了2012年指標(biāo) ，這一成果也是 “非常喜人的”。

?“這是幫助降低攝鹽量 、降低高血壓風(fēng)險(xiǎn)以及因此導(dǎo)致的中風(fēng)和心臟病風(fēng)險(xiǎn)的重要一步。我們希望看到更多公司達(dá)到這一指標(biāo)，進(jìn)一步降低含鹽量 ?！彼a(bǔ)充說 。

英國零售協(xié)會? （British Retail Consortium ）食品董事長安德魯·奧佩? （Andrew Opie ）說，零售商和生產(chǎn)商應(yīng)當(dāng)資助獨(dú)立的科研行為，尋找達(dá)2012年指標(biāo)的途徑——“同時(shí)還應(yīng)該生產(chǎn)消費(fèi)者想要買的食品”。

選自BBC

重點(diǎn)、難點(diǎn)詞匯

recommend vt. 推薦

nutrition n. 營養(yǎng)

outrageous adj .令人吃驚的；不同尋常的

high-street n.（城鎮(zhèn)的）主要街道

dietary adj . 飲食的

colour-coded adj . 有色標(biāo)的

toddler n. 學(xué)步小孩兒

endeavour vi. 盡力；竭力

variation n. 變化；差異i

ntake n. 攝取量

slice n. 薄片????????????????????????????????????????????????

stroke n. 中風(fēng)

exceed vt. 超過 ；勝過??????????????????????????????????????????

etailer n. 零售商

長句疑難句分析

1. CASH says consumers should look at nutrition labels, where possible, to see how much salt bread contains.

該句中的短語where possible意思是? “盡可能地”，如 ：Where possible, it is quicker and cheaper to buy commercial off-the-shelf items.盡可能地購買現(xiàn)成的商業(yè)產(chǎn)品，這樣更快 ，也更便宜。

2. The majority of wrapped, sliced bread available already meets the 2012 targets and our members are continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to reduce salt in bread.

該句話是英國烘焙協(xié)會 （Federation of Bakers ）負(fù)責(zé)人Gordon Polson 的觀點(diǎn)。理解這句話的關(guān)鍵是要了解句子的成分。句子? “and our members are continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to

reduce salt in bread”中，主語是our members ，謂語是are continuing to，而by contributing to ...是方式狀語 ，在該方式狀語 中又包含了由which引導(dǎo)的賓語從句做establish的賓語。