本集內(nèi)容

Is salt a health risk? 鹽會(huì)危害健康嗎？

文字稿

Is salt a health risk?

鹽會(huì)危害健康嗎？

Did you know that there's more salt in two slices of many breads than there are in a small packet of crisps?

你知道嗎，兩片面包的含鹽量比一小包薯片的含鹽量還多？

The World Health Organisation recommends just under a teaspoon every day for adults.

世界衛(wèi)生組織建議成年人每日的鹽攝入量略低于一茶匙。

But most of us eat over twice that without realising it.

但我們大多數(shù)人在沒有意識(shí)的情況下吃了建議鹽攝入量的兩倍多。

Most people add extra salt to cooking and their food.

大多數(shù)人在烹飪和用餐時(shí)會(huì)另加鹽。

Table salt's chemical name is sodium chloride. It's an essential nutrient.

食鹽的化學(xué)名稱是氯化鈉。食鹽（氯化鈉）是一種人體必需的營(yíng)養(yǎng)素。

It regulates nerve impulses, muscle contractions and maintains the body's balance of water and minerals.

鹽可以調(diào)節(jié)神經(jīng)脈沖的傳遞、肌肉收縮，并維持體內(nèi)水分和礦物質(zhì)的平衡。

Too little salt can lead to muscle cramps, nausea and tiredness.

鹽攝入不足可能會(huì)導(dǎo)致肌肉痙攣、惡心和疲勞。

But there's lots of hidden salt in ready meals, processed foods and cereals.

然而，即食餐、加工食品和麥片中含有大量的隱形鹽。

And bread is an essential staple food in many countries – eaten several times a day.

在許多國(guó)家，面包是一種必不可少的主食，每頓飯均可享用。

Too much salt can cause increased blood pressure, heart and kidney problems, strokes and cancers.

吃鹽過多可能會(huì)導(dǎo)致血壓升高、心臟和腎臟類疾病并增加中風(fēng)及腫瘤類疾病的患病風(fēng)險(xiǎn)。

Now, the WHO wants food producers to reduce salt in foods by 30% by 2030 – saving seven million lives globally.

現(xiàn)在，世界衛(wèi)生組織希望食品生產(chǎn)商到2030年能將食品中的含鹽量減少30%，從而挽救全球700萬(wàn)人的生命。

They want better, bigger labels on packets and more education.

世界衛(wèi)生組織希望食品包裝上的營(yíng)養(yǎng)成分標(biāo)簽?zāi)芨逦?、字體更大，并向大眾普及更多鹽攝入量方面的知識(shí)。

So, think twice before you sprinkle the salt.

所以，撒鹽前要三思。