Kerr C M, Reisinger K S, Plankey F W
Pediatrics. 1978 Sep;62(3):331-5.
Ingestion of excess salt may be an important factor in the development of hypertension in individuals who are predisposed to this disease genetically or through environmental factors. Some physicians and consumer groups have encouraged mothers to prepare their own baby foods, in part because of their concern that the physiologically unnecessary salt that is added by some commercial baby food manufacturers may lead to hypertension in adult life. This study presents data on the sodium concentration in 70 samples of homemade baby foods prepared by 36 mothers. The mean estimated amount of added salt was 0.41%/weight--64% higher than the maximum recommended by the Food and Nutrition Board of the National Academy of Sciences. Home-prepared foods had a sodium concentration 1,005% higher than similar baby food products made by Heinz and Beech-Nut and 24% higher than products made by Gerber. The data suggest that advice to parents to prepare their own baby food or to feed their infant food from the table should be tempered with the knowledge that these foods may contain higher salt concentrations than the commercial baby foods.
对于那些因遗传因素或环境因素而易于患高血压的人来说，摄入过量盐分可能是患高血压的一个重要因素。一些医生和消费者团体鼓励母亲们自己制作婴儿食品，部分原因是他们担心一些商业婴儿食品制造商添加的生理上不必要的盐分可能会导致成年后患高血压。这项研究展示了36位母亲制作的70份自制婴儿食品样本中的钠含量数据。估计平均添加盐量为0.41%（重量），比美国国家科学院食品与营养委员会推荐的最大值高64%。自制食品的钠含量比亨氏和比奇 - 纳特公司生产的类似婴儿食品产品高1005%，比嘉宝公司生产的产品高24%。数据表明，向家长建议自己制作婴儿食品或喂婴儿吃餐桌上的食物时，应该考虑到这些食物的盐含量可能高于商业婴儿食品这一情况。
