注意身体健康 降低盐摄入量

New York (cnn) -- First it was trans fats. Then it was high-calorie fast food. Now, the New York City Health Department is tackling another diet enemy: salt.
纽约（有线电视新闻网） -先是反式脂肪，然后是高热量快餐。现在，纽约市卫生署又开始对付另一个饮食上的敌人：盐。

The department unveiled an initiative Monday urging restaurants and food companies across the country to voluntarily reduce their products' salt levels, city officials said.
纽约市的一名官员称，该署周一公布了一项提议，要求全国的餐馆和食品公司自觉减少产品的含盐量。

"Salt is a huge problem in our diets," said Dr. Sonia Angell, director of the Cardiovascular Disease Prevention and Control Program at the New York City Department of Health and Mental Hygiene. "The majority of us consume too much salt, which increases blood pressure and puts us at risk for heart attack and stroke."
“盐（摄入过多）是我们饮食中一个很大的问题，”纽约市健康与心理卫生局，心血管疾病预防和控制计划主任任索尼亚安格尔博士说，“我们大多数人摄入盐分过多，这会提高血压，之后便会有得心脏病和中风的危险。”

New York has partnered with cities, states and national health organizations across the country with the goal of cutting the salt in packaged and restaurant foods gradually by 25 percent over five years. Doing that would reduce the nation's salt intake by 20 percent, Angell said.
纽约已与其他城市、州以及全国的各大卫生组织联手，力图在未来的5年内，逐步削减包装食品和餐馆饮食中的25%的含盐量。

Doing that would reduce the nation's salt intake by 20 percent, Angell said.
安格尔说，这样做，将减少全国盐的摄入量达百分之二十。

The average American adult consumes about 3,400 to 3,500 milligram of sodium a day, while most people only need about 1,500, she said. The excess sodium does not come from salting food at the table or while cooking, but from pre-packaged food and restaurant meals, which Angell said amount to nearly 80 percent of the average person's total sodium intake.
一个美国成年人每天平均摄入约3400至3500毫克的钠，而大多数人只需要摄入大约1500毫克，安格尔说，多余的钠并非来自餐桌上或是正在烧的食物里，而是来自包装食品和餐馆中的食物，这接近一般人钠摄入总量的80%。
 
"Consumers can always add salt to food, but they can't take it out," Dr. Thomas Farley, the city's health commissioner, said in a written statement. "If we can reduce the sodium levels in packaged and restaurant foods, we will give consumers more choice about the amount of salt they eat and reduce their risk of heart disease and stroke in the process."
盐可以随时向食物中加，但加进去后就不能它拿出来，”城市卫生专员托马斯博士法利在一份书面声明说，“如果我们能降低包装食品及餐厅中食物的含盐量，对于盐摄入量，消费者便会有更多的选择，这会逐步减少他们的心脏病和中风的发病率。”