| 低钠盐食品的标准及营养评价技术研究进展 |
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| 引用本文： | 林欢,王海滨,陈季旺,胥伟.低钠盐食品的标准及营养评价技术研究进展[J].肉类研究,2014(5):57-60. |
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| 作者姓名： | 林欢 王海滨 陈季旺 胥伟 |
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| 作者单位： | 武汉轻工大学食品科学与工程学院,农产品加工湖北省协同创新中心,武汉轻工大学肉类加工与安全研究所,湖北武汉430023 |
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| 摘 要： | 食盐是人们生活中不可或缺的调味料,过多地食用食盐会引起高血压、心血管等疾病。本文介绍了低钠盐食品的相关标准,概述了各国食盐的摄入量情况,介绍了市场上现有的低钠盐产品的现状,并综述了国内外的一些降血压实验的研究,以期为研究低钠盐食品(包括低钠盐肉制品)提供参考。
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| 关 键 词： | 低钠盐 摄入量 标准 降血压 营养评价 |
Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods |
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| LIN Huan,WANG Hai-bin,CHEN Ji-wang,XU Wei.Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods[J].Meat Research,2014(5):57-60. |
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| Authors: | LIN Huan WANG Hai-bin CHEN Ji-wang XU Wei |
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| Affiliation: | (College of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China) |
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| Abstract: | Salt is an indispensible seasoning in people＇s daily lives, but excessive consumption of salt can cause high blood pressure, cardiovascular and other diseases. This article describes relevant standards for low-sodium foods, summarizes daily dietary salt intakes in different countries around the world and the current status of commercialization of low-sodium food products, and reviews the recent literature about blood pressure reduction, with the aim of providing references for further research on low-sodium food products such as low-sodium-salt meat products. |
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| Keywords: | low sodium salt intake standard blood pressure reduction nutritional evaluation |
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