James W P, Ralph A, Sanchez-Castillo C P
Lancet. 1987 Feb 21;1(8530):426-9. doi: 10.1016/s0140-6736(87)90127-9.
Statistical analyses suggest that 25-50% of the salt intake of Western populations is derived from the discretionary use of cooking and table salt. Yet direct estimates of discretionary salt use by a lithium technique show that in one community in Britain this source contributed only 15% to total intake. The estimates of discretionary salt use in Finland, the United States, and Britain have been exaggerated because salt losses in cooking water were not considered. Only about a quarter of cooking salt actually enters the consumed food; allowance for this in statistical calculations makes data on dietary intake similar to those assessed from urinary sodium excretion. Daily salt intake in Britain averages about 10.7 g for adult men and 8.0 g for women, figures similar to those from countries in northern Europe. The natural salt content of food provides about 10% intake, the remaining 75% being derived from salt added by manufacturers; drinking water provides a negligible amount. Any programme for reducing the salt consumption of a population should therefore concentrate primarily on a reduction in the salt used during food processing.
统计分析表明，西方人群25%至50%的盐摄入量来自烹饪盐和食用盐的随意使用。然而，通过锂技术对随意使用盐量的直接估计显示，在英国的一个社区，该来源仅占总摄入量的15%。芬兰、美国和英国对随意使用盐量的估计被夸大了，因为未考虑烹饪水中的盐损失。实际上，只有约四分之一的烹饪盐进入所食用的食物中；在统计计算中考虑到这一点后，饮食摄入量数据与通过尿钠排泄评估的数据相似。英国成年男性的日均盐摄入量约为10.7克，女性为8.0克，这一数字与北欧国家的类似。食物中的天然盐含量约占摄入量的10%，其余75%来自制造商添加的盐；饮用水中的盐含量可忽略不计。因此，任何旨在降低人群盐摄入量的计划都应主要集中在减少食品加工过程中使用的盐量上。
