Quader Zerleen S, Zhao Lixia, Gillespie Cathleen, Cogswell Mary E, Terry Ana L, Moshfegh Alanna, Rhodes Donna
MMWR Morb Mortal Wkly Rep. 2017 Mar 31;66(12):324-328. doi: 10.15585/mmwr.mm6612a3.
High sodium consumption can increase hypertension, a major risk factor for cardiovascular diseases (1). Reducing sodium intake can lower blood pressure, and sodium reduction in the U.S. population of 40% over 10 years might save at least 280,000 lives (2). Average sodium intake in the United States remains in excess of Healthy People 2020 objectives,* and monitoring sources of sodium in the U.S. population can help focus sodium reduction measures (3,4). Data from 2013-2014 What We Eat in America (WWEIA), the dietary intake portion of the National Health and Nutrition Examination Survey (NHANES), were analyzed to determine the ranked percentage sodium contribution of selected food categories and sources of sodium intake from all reported foods and beverages, both overall and by demographic subgroups. These latest data include updated food codes and separate estimates for intake among non-Hispanic Asians. In 2013-2014, 70% of dietary sodium consumed by persons in the United States came from 25 food categories; breads were the top contributor, accounting for 6% of sodium consumed. A majority of sodium consumed was from food obtained at stores; however, sodium density (mg/1,000 kcal) was highest in food obtained at restaurants. A variety of commonly consumed foods contributes to U.S. sodium intake, emphasizing the importance of sodium reduction across the food supply (4).
高钠摄入会增加高血压风险，而高血压是心血管疾病的主要危险因素（1）。减少钠摄入量可降低血压，美国人群在10年内将钠摄入量降低40%可能至少挽救280,000条生命（2）。美国的平均钠摄入量仍超过《健康人民2020》的目标*，监测美国人群的钠来源有助于聚焦钠减少措施（3,4）。分析了2013 - 2014年美国国家健康与营养检查调查（NHANES）中饮食摄入部分“我们在美国吃什么”（WWEIA）的数据，以确定选定食物类别中钠贡献的排名百分比以及所有报告的食物和饮料中钠摄入的来源，包括总体情况以及按人口亚组划分的情况。这些最新数据包括更新的食物代码以及非西班牙裔亚洲人摄入量的单独估计值。在2013 - 2014年，美国人群摄入的膳食钠中有70%来自25种食物类别；面包是最大的贡献者，占钠摄入量的6%。摄入的大部分钠来自商店购买的食物；然而，餐厅食物的钠密度（毫克/1000千卡）最高。多种常见食物导致了美国的钠摄入，这凸显了在整个食物供应中减少钠摄入的重要性（4）。
