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Too Much Salt Eaten by Almost Everyone

Even if you have a light hand with the salt shaker, you probably get lots of sodium in processed or restaurant meals. But sodium can contribute to high blood pressure, and increases the risk for heart disease and failure, stroke, and kidney disease. So how many of us are limiting our sodium intake to recommended levels - which scientists say could reduce new cases of coronary heart disease by 60-to-120 thousand per year.
即使你口味清淡，也很有可能在食用加工食品或在餐廳就餐時攝入過多的鈉。而過量的鈉會增高血壓，增加患心臟病、心力衰竭、中風(fēng)及腎病的風(fēng)險。那么，有多少人正將鈉攝入量控制在推薦攝入量呢？科學(xué)家們認(rèn)為若能按照推薦攝入量食用鹽，每年將減少60至120個冠心病新病例。

Researchers at the Centers for Disease Control analyzed data from the National Health and Nutrition Examination Survey from 2005/2006, the most recent years available. Nearly 4,000 adults over 20-years-old completed a physical, had their blood pressure taken and answered a survey of what they'd eaten over the past 24. This food survey was taken again about a week later.
疾病控制中心的研究人員對美國國家健康與營養(yǎng)檢驗調(diào)查2005年和2006年的數(shù)據(jù)進行了分析，這些數(shù)據(jù)是他們所能采集到的最新研究數(shù)據(jù)。近4000名20歲以上的成年人進行了身體檢查，測量了血壓并在問卷調(diào)查中回答了在過去24小時的飲食習(xí)慣。而一周后，再次對他們進行這種飲食調(diào)查。

According to the data, less than 10 percent of adults are limiting their sodium to recommended levels. The study appears in the journal Morbidity and Mortality Weekly Report.
數(shù)據(jù)顯示，不到百分之十的人將鹽的食用量控制到推薦攝入量。這項研究發(fā)表在《發(fā)病率與死亡率周報》上。

The researchers suggest that food manufacturers reduce the sodium in processed foods. And that consumers modify their eating habits - which might mean doing more cooking at home, where you have control of the salt.

研究人員建議食品加工商在加工食品中少放鹽，同時消費者也應(yīng)改善其飲食習(xí)慣，即多在家做飯，這樣你才能真正掌控食物里的鹽量。

—Cynthia Graber

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