Pennington Biomedical Research Center, Nutritional Epidemiology/Dietary Assessment and Nutrition Counseling, Louisiana State University System, 6400 Perkins Road, Baton Rouge, LA 70808, USA.
Proc Nutr Soc. 2013 Aug;72(3):342-7. doi: 10.1017/S0029665113000979. Epub 2013 Mar 5.
The aims of this review paper are to provide an overview of the association of sodium intake with cardiovascular health, to identify sodium in our global food supply and to describe problems associated with assessment of dietary sodium intake. Excess sodium intake may contribute to the development of hypertension in some individuals, consequently increasing CVD risk. The average intake of sodium in populations around the world far exceeds the actual body's needs. Processed and restaurant foods contribute the most dietary sodium for Americans and other populations worldwide. There is a worldwide focus on reducing sodium content of food products in an effort to reduce health related issues associated with excessive salt and sodium intake in individuals. In several countries, regulations have been introduced to lower the sodium content of foods. Manufacturers are complying with these regulations by formulating new products to meet these standards. However, the variability in food sodium content poses challenges to researchers to accurately assess dietary sodium intakes of individuals. There are differences in sodium content of foods in databases compared with nutritional information provided by manufacturers for the same food products. Variations also exist in restaurant foods, where values differ from those available on restaurant websites. Sodium may be either underestimated or overestimated; it is not always on target. Awareness of the variability among food products is crucial but capturing sodium content of every food in the market is not feasible. Whenever possible, updating databases is critical. In conclusion, it is not feasible to capture the sodium content of every food in the marketplace but being aware of these differences is essential to assessing actual sodium consumption. Since biological determinations are burdensome and impractical, it is imperative for researchers and other health professionals to participate in the development and implementation of tools to accurately assess sodium intake in individuals.
本文旨在概述钠摄入量与心血管健康的关系，确定全球食品供应中的钠含量，并描述与膳食钠摄入量评估相关的问题。过量的钠摄入可能会导致某些人高血压的发生，从而增加心血管疾病的风险。全世界人口的平均钠摄入量远远超过人体的实际需求。加工食品和餐馆食品为美国人及其他国家的人群提供了大部分的膳食钠。全世界都在关注降低食品中钠的含量，以减少与个体盐和钠摄入过量相关的健康问题。在一些国家，已经出台了降低食品中钠含量的规定。制造商正在通过制定新产品来满足这些标准，从而遵守这些规定。然而，食品中钠含量的差异给研究人员准确评估个体的膳食钠摄入量带来了挑战。数据库中的食物钠含量与制造商提供的同一食物产品的营养信息存在差异。餐厅食品也存在差异，其数值与餐厅网站上提供的值不同。钠的含量可能被低估或高估，并不总是准确的。了解食品之间的差异至关重要，但要捕获市场上每种食品的钠含量是不可行的。只要有可能，更新数据库是至关重要的。总之，要捕获市场上每种食品的钠含量是不可行的，但了解这些差异对于评估实际的钠摄入量至关重要。由于生物测定繁琐且不切实际，研究人员和其他健康专业人员必须参与开发和实施工具，以准确评估个体的钠摄入量。
