Transcript 鹽份 - The Chinese University of Hong Kong

攝取高鹽份會引致高血壓
增加中風機會
Salt raises blood pressure,
increasing the risk of stroke
香港中文大學內科及藥物治療學系
及營養研究中心
Department of Medicine and Therapeutics
and Centre for Nutritional Studies,
The Chinese University of Hong Kong
甚麼是WASH? What is WASH?



世界食鹽健康行動 World Action On Salt and Health (WASH)
一個全球性的志願團體，於2005年在英國成立.
A global voluntary group established in 2005 in UK
427個的成員來自83個國家（主要是血壓科的專家）.
427 members from 83 countries (mainly experts in hypertension)
China
Iran
Japan
Korea
Malaysia
Nepal
Pakistan
Singapore
世界食鹽健康行動的使命和策略
WASH’s Mission and Strategies
提高人民健康，在食品加工，烹飪，餐桌上逐步減少用鹽
Improve populations’ health by gradual salt reduction in
processed foods, cooking, and at the table
政府
Government
-幫助建立以科研實證
為基礎的健康政策
Help in formulation of
evidence based
health policy
- 與各國政府和衛生機
構分享最佳的減鹽策
略
Share best practice
for salt reduction
strategies with
Governments and
health organizations
worldwide
食品工業
Food industry
-與食品製造商在鹽與健康
的科研實證上達到共識
Reach a consensus with
food manufacturers that
strong evidence on salt
and health
- 作為一個全球性的監察
Act as a global monitor
- 游說國際食品公司制定及
推行全球性的減鹽計劃
Persuade international
food companies to
employ a global salt
reduction plan
公眾/家住烹調
Public/Home cooking
- 通過媒體宣傳和公眾
教育，教育市民明白
減少用鹽的重要性及
方法，以達到減低鹽
份攝取
Educate the public
through media
publicity and public
health campaigns to
achieve salt
reduction
世界食鹽關注週
World Salt Awareness Week
2010年: 食鹽與你的健康
Year 2010: Salt and Your Health
2011年: 食鹽與男士健康
Year 2011: Salt and Men’s Health
世界食鹽關注週 2012
World Salt Awareness Week 2012
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2012年3月26日 – 4月1日 26th March – 1st April 2012
主題: 減低食鹽 – 防止中風
Theme: Reducing Salt – Preventing Stroke
有關鹽份攝取量和中風風險的全球性數據
Global evidence on salt intake and stroke risk



每年全球300萬婦女和250萬男性死於中風
Worldwide 3 million women and 2.5 million men die from
stroke every year
在發達國家，中風是第三大最常見的死亡原因
Stroke is the third most common cause of death in
developed countries
高鹽份攝取量與較高中風風險有關聯
High salt intake is associated with higher risk of stroke

高鹽份的攝取會令到血壓升高, 從而增加中風的風險
High salt intake raises blood pressure, which in turn
increases risk of stroke
收縮壓
舒張壓
有關鹽份攝取量和血壓的全球性證據
Global evidence on salt intake and blood pressure
尿液鈉質排出量
尿液鈉質排出量
Reference and adapted from: Intersalt Cooperative Research Group 1988
有關血壓和中風風險的全球性證據
Global evidence on blood pressure and stroke risk
中風風險
收縮壓
舒張壓
平均血壓
Reference and adapted from: MacMahon et al. 1990
每年因中風死亡人數
有關鹽份攝取量和因中風死亡的全球性證據
Global evidence on salt intake and deaths from stroke
尿液鈉質排出量
Reference and adapted from: He et al. 2009
對鹽份攝取量的建議
Recommended salt intake level
現時鹽份攝取量約每日10克
Current salt intake
Around 10 g/d
減少5克鹽份攝取
5 g salt reduction
減低全球23%中風風險
Reduce stroke by
23% worldwide
世界衛生組織
鹽份攝取量建議 - 每日少於5克
World Health Organization
Recommended salt intake
Less than 5 g/d
每年救回125萬人的性命
Save 1.25 million lives
per year
中風的類型 Types of stroke
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缺血性中風 (凝塊)
Ischemic stroke (Clot)
 因腦血管阻塞而導致腦細胞缺血
Blockage of blood vessels in the brain
 約佔中風病患的87%
Makes up approximately
87% of all strokes

出血性中風 (出血)
Hemorrhagic stroke (Bleeding)
 因腦血管破裂引起腦內出血
Ruptured blood vessel with bleeding
inside the brain
Reference and adapted from: National Stroke Association
中風的危險因素 Risk factors for stroke
高膽固醇
High
cholesterol
糖尿病
Diabetes
mellitus
高血壓
Hypertension
- 是出血性中風的
主要危險因素
- major risk factor for
hemorrhagic stroke
中風
Stroke
吸煙
Smoking
肥胖
Obesity
缺乏運 動
Physical
inactivity
不可改變的因素:
年老，家族病史，
曾有中風記錄
Non-modifiable:
Increasing age,
family history,
previous stroke
壓力
Stress
透過危險因素管理，高達80％的中風是可以預防的！
Up to 80% of all strokes are preventable
through risk factor management!
Reference: Gorelick et al. 1995
香港的情況 Situation in Hong Kong

中風是香港第四大的主要死亡原因，亦是最常見導致身體傷
殘的疾病
Stroke is the forth leading cause of death and most
common cause of physical disabilities in Hong Kong
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每年有20,000多宗因中風而入院的個案，當中亦有3,000多
人因中風而死亡
There are more than 20,000 hospital admissions and 3,000
people died from stroke every year

在2010年，共有3,423人死於中風，佔所有死亡人數的8.0％
In 2010, there were 3,423 deaths from stroke, accounting
for 8.0% of all deaths
Reference: Department of Health 2010, 2011
照顧中風患者的成本
Cost of caring for stroke patients
在2010年，每年照顧香港65歲或以上中風
患者的直接和間接成本估計達 $80億港元
The estimated annual direct and indirect cost of stroke for
stroke patient aged 65+ was
HK$ 8 billion in 2010
到2036年，成本將增加至$220億港元
By 2036, the cost would increase to around
HK$ 22 billion
這些僅為照顧中風病人的部分成本
These estimates only include part of the costs
involved in caring for stroke patients
中風發病率的趨勢
Trends in stroke incidence

整體的缺血性中風發病率有下降的趨勢，但這種情況並不
適用於中年人仕（35-44歲)
An overall decreasing trend was shown for ischemic
stroke incidence, but this pattern did not apply to the
middle aged population (aged 35-44)
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中年人仕的出血性中風發病率有上升的趨勢。這可能是由
於高血壓患病率的增加所引致
Hemorrhagic stroke incidence increased among the
middle aged. This increase may be due to the increased
trends in prevalence of hypertension
Reference: Chau et al. 2011
中風發病率的趨勢
Trends in stroke incidence
Age-adjusted* Incidence rates of stroke among people aged 35 44 in Hong Kong, by sex and subtype, 1999/2001, 2002/04 and
2005/07
Incidence rate (per 100,000)
30
25
1999/2001
2002/04
2005/07
20
15
10
5
0
Hemorrhagic stroke
(Male)
Hemorrhagic stroke
(Female)
Ischemic stroke
(Male)
*The age-adjusted rates used WHO world standard population as the standard.
Data source:
Chau et al. 2011
Remarks:
Incidence rates were calculated based on hospital admission statistics
Hemorrhagic stroke was identified by ICD9: 431-432
Ischemic stroke was identified by ICD9: 433, 434, 436 and 437
Ischemic stroke
(Female)
高血壓患病率的趨勢
Trends in prevalence of hypertension
Prevalence rates of hypertension among people aged
25-74 in Hong Kong, 1995/6 and 2003/4
35
Prevalence rate (%)
30
25
20
15
10
5
0
1995/1996
2003/2004
Year
Data source:
Cardiovascular risk factor prevalence survey 1995/1996
Population health survey 2003/2004
Remarks:
Hypertension : Doctor-diagnosed and “undiagnosed but measured” hypertension (had a measured systolic blood pressure ≥ 140 mmHg, and/or
had a measured diastolic blood pressure ≥ 90 mmHg)
警號趨勢 Alarming trends

中年人仕的出血性中風發病率有上升的趨勢，強
調血壓控制對預防缺血性和出血性中風的重要性
The rising trend in incidence of hemorrhagic
stroke in the middle aged highlights the
importance of population control of
hypertension in the prevention of both ischemic
and hemorrhagic stroke
鈉對鹽的轉換
Conversion of Sodium to Salt
1毫克鈉=2.5毫克鹽（0.0025克鹽）
1 mg Sodium = 2.5 mg Salt (0.0025 g Salt)
例如: 2400毫克鈉= 6克鹽
i.e. 2400mg Sodium = 6 g Salt
我們飲食中的鹽來自何處？
Where in our diet does salt come from?
在很多地區, 大部份進食的食
物也是加工或在餐館裏食用
In regions where most food
is processed or eaten in
restaurants
11%
12%
77%
Occurs Naturally in Foods
Added at the Table or in Cooking
Restaurant/Processed Food
• 12%來自天然
12% natural content of foods
• “隱藏”鹽份: 77%來自加
工食物(製造商和餐廳 )
“hidden” salt: 77% from
processed food –
(manufacturers and
restaurants)
• “有意識”鹽份: 11% [在餐
桌上 (5%) 和烹飪時添加
(6%)]
“conscious” salt: 11%
[added at the table (5%) and
in cooking (6%)]
J Am College of Nutrition. 1991;10:383-93.
香港常見的含鈉/鹽的食品
Sodium/Salt Content of
Common Foods in Hong Kong
資料來自食物安全中心及營養研究中心
Sources from Centre for Food Safety and Centre
for Nutritional Studies
中式點心Chinese Dim Sum
份量Qty
鈉 (毫克)
鹽分 (克)
Sodium (mg) Salt (g)
份量Qty
鈉 (毫克)
Sodium (mg)
鹽分 (克)
Salt (g)
2.85
鹹肉粽
Belly Pork Glutinous
Rice Dumpling
(Savory Style)
一隻
1 piece
572
1.43
一碟三件
3 pieces
488
1.22
潮州粉果Steamed
mixed meat dumplings
with peanut
一籠三件
3 pieces
糯米雞
Glutinous Rice
Dumpling with Chicken
一籠兩件
2 pieces
1117
2.79
芋角
Deep Fried Taro
Dumpling
一碟十片
10 pieces
810
2.03
炸雲吞
Deep Fried Wonton
一碟三粒
3 pieces
462
1.16
一碟五隻
5 pieces
775
1.94
春卷
Spring Roll
一碟三條
3 pieces
461
1.15
燒賣 Shao Mai
一籠四粒
4 pieces
695
1.74
蝦餃
Shrimp Dumpling
一籠四粒
4 pieces
416
1.04
叉燒腸粉
BBQ Pork Rice Roll
一碟三條
3 pieces
677
1.69
叉燒包
BBQ Pork Bun
一籠三件
3 pieces
392
0.98
鮮竹卷
Fresh Bamboo Roll
一籠三件
3 pieces
660
1.65
小籠包
Pork Steamed Bun
一籠三件
3 pieces
234
0.59
山竹牛肉
Minced Beef Ball
一籠三粒
3 pieces
655
1.64
雞扎
Chicken Wrap
一籠兩件
2 pieces
26
0.07
薑葱牛柏葉
Ginger and Spring Onion
Cow’s Stomach
豉汁蒸鳳爪
Black Bean Sauce
Steamed Chicken Feet
1140
粥/飯類 Congee/ Rice
份量Qty
鈉 (毫克)
Sodium (mg)
鹽分 (克)
Salt (g)
份量Qty
鈉 (毫克)
Sodium (mg)
鹽分 (克)
Salt (g)
一碟
1 dish
1512
3.78
福建炒飯 Fukien Fried Rice
一碟
1 dish
3158
7.90
時菜肉片飯
Vegetable and Pork
Rice
鹹魚雞粒炒飯
Fried Rice with Salted Fish
and Chicken
一碟
1 dish
2970
7.43
燒肉飯
Crispy Belly Pork Rice
一碟
1 dish
1495
3.74
焗豬扒飯
Baked Pork Chop Rice
一碟
1 dish
2416
6.04
白切雞飯
Poached Chicken Rice
一碟
1 dish
1461
3.65
生炒牛肉飯
Fried Rice with Beef
一碟
1 dish
2010
5.03
叉燒飯
BBQ Pork Rice
一碟
1 dish
1193
2.98
時菜牛肉飯
Vegetable and Beef Rice
一碟
1 dish
1966
4.92
一碗
1 bowl
1804
4.51
魚香茄子飯
Minced Pork and Eggplant
Rice
一碟
1 dish
1950
4.88
一碗
1 bowl
1504
3.76
沙爹牛肉飯 Satay Beef Rice
一碟
1 dish
1830
4.58
一碗
1 bowl
1492
3.73
及第粥
Congee with Pork
Liver and Kidney
皮蛋瘦肉粥
Congee with Preserved
Egg and Lean Pork
艇仔粥
Congee with Squid and
Peanut
粉/麵 Noodles
份量
Qty
牛腩湯幼麵條
一碗
Thin Egg Noodles with Beef
1 bowl
Brisket in Soup
雪菜肉絲炆米粉
一客
Braised Vermicelli with
Preserved Vegetable and
1 dish
Shredded Pork
雲吞湯幼麵條
一碗
Thin Egg Noodles with
1 bowl
Wonton in Soup
牛丸湯幼麵條
一碗
Thin Egg Noodles with Beef
1 bowl
Balls in Soup
五香肉丁即食麵
Instant Noodles with 5
Spiced Pork Cube
一碗
1 bowl
鈉 (毫克)
Sodium
(mg)
3312
3253
3146
2640
2461
份量
Qty
鈉 (毫克)
Sodium
(mg)
鹽分
(克)
Salt (g)
8.28
牛筋湯米粉
Vermicelli with Beef
Tendon in Soup
一碗
1 bowl
2444
6.11
8.13
沙爹牛肉即食麵
Instant Noodles with Satay
Beef
一碗
1 bowl
2433
6.08
7.87
時菜牛肉炒麵
Stir Fried Noodles with
Vegetable and Beef
一碟
1 plate
2460
6.15
6.60
午餐肉蛋即食麵
Instant Noodles with
Luncheon Meat and Egg
一碗
1 bowl
2000
5.00
6.15
豉油皇炒麵
Stir Fried Noodles with
Soya Sauce
一碟
(300克)
1 plate
(300g)
1530
3.83
鹽分 (克)
Salt (g)
包/三文治 Bread/ Sandwich
份量Qty
鈉 (毫克) Sodium
(mg)
鹽分 (克)
Salt (g)
一客 1 piece
1110
2.78
一客 1 piece
976
2.44
一客 1 piece
688
1.72
一客 1 piece
660
1.65
占醬多 Jam Toast
一份 1 piece
327
0.82
腸仔包 Sausage Bun
一份 1 piece
296
0.74
芝士火腿三文治
Cheese and Ham Sandwich
鹹牛肉三文治
Salted Beef Sandwich
午餐肉蛋三文治
Luncheon Meat and Egg
Sandwich
火腿蛋三文治
Ham and Egg Sandwich
零食/涼果/街頭食品
Snack/ Preserved Dried Fruit/ Street Food
份量Qty
鈉 (毫克)
Sodium (mg)
鹽分 (克)
Salt (g)
蝦片 Prawn
1包(90克) 1 bag(90g)
630
1.58
薯片(燒烤味) Chips (BBQ)
450
1.13
咖哩牛肉乾
Curry Flavor Beef Jerky
1包 (60克)
1 bag(60g)
1塊 (33克)
1 piece (33g)
685
1.71
陳皮 Dried Tangerine Peel
1包 1 bag
5475
13.69
芝士夾心餅乾小食 Biscuits
with Cheese
10塊 10 pieces
338
0.85
臭豆腐 Deep Fried Tofu
一件 1 piece
1026
2.57
咖喱魚蛋 Curry Fish Ball
煎釀三寶
Pepper/ Eggplant/ Deep Fried
Tofu with Fish Paste
六粒 6 piece
551
1.38
六件 6 pieces
512
1.28
西式快餐店 Western Style Fast Food Restaurant
巨無霸 Big Mac Burger
麥香雞包
McChicken Burger
芝士漢堡包
Cheese Burger
魚柳包
Fish Fillet Burger
漢堡包 Hamburger
一個 1 piece
鈉 (毫克)
Sodium (mg)
1040
一個 1 piece
830
2.08
一個 1 piece
750
1.86
一個 1 piece
640
1.60
一個 1 piece
520
1.30
脆薯餅 Hashbrown
一件 1 piece
310
0.76
中薯條 Fries
夏威夷薄餅(普通批)
Hawaiian Pizza (Normal
Crust)
一份 1 piece
270
0.68
一件 1 slice
520
1.30
份量Qty
鹽分 (克)
Salt (g)
2.60
沙爹牛肉麵 = 6.08 克鹽
Satay Beef Noodles = 6.08g salt
碟頭飯 (牛腩飯) = 5.44克鹽
Beef Brisket Rice =5.44g salt
早餐和午餐鹽攝取量
Salt intake from breakfast and lunch
11.52克
11.52g
怎樣? How?
家裡用餐 Eating at Home









在餐桌上的食物不要添加鹽。 Do not add salt to your food at the table.
選用低鈉或不加鹽的食品，如選用罐頭食品，先以清水除去其中所含的鈉。
Choose Low Sodium or no added salt food, if canned food is a selection,
use water to rinse the sodium content.
避免或減少醬汁如豉油, 茄汁, 沙茶醬, 沙律醬。
Avoid or reduce the amount of sauces such as soy sauce, ketchup, brown
sauce and salad dressings
選購新鮮或急凍蔬菜和肉類。
Choose fresh or frozen vegetable and meat
在烹調蔬菜時，用麥芽醋來代替鹽。
Add a splash of malt vinegar to vegetables instead of salt.
使用義大利黑醋，蘋果酒或米醋作為替代沙律醬。
Use balsamic, cider or rice vinegars on salads as an alternative dressing.
烹調時加入新鮮的生薑，大蒜，辣椒，蔥以増加味道。
Add fresh ginger, garlic, chili and spring onions to your cooking to add
more flavor
烹調前預先醃好魚或肉。 Marinade fish or meat prior to cooking.
減少進食高鹽份小食如薯片、牛肉乾、涼果等。
Reduce the intake of high salt content snack, e.g. Chips, Beef Jerky,
Preserved Dried Fruit, etc.
出外用餐 Eating Out

注意高鹽份量的煮食方式(如蠔油、麵豉、辣椒醬、南乳、腐乳、泡菜、
卥水及椒鹽等) 。
Aware of high-salt cooking dishes (such as oyster sauce, miso, chili
sauce, fermented red bean curd , fermented soya beancurd, kimchi,
Lo Shui, salt and pepper, etc.)

在點菜時要求少鹽，如牛排，烤魚或雞肉. 這類食物可以少放鹽。可以
要求廚師甚至不加鹽，在餐桌上可以加入檸檬汁和黑胡椒。
Asking for less salt to be added to food is easier with some dishes
like steaks, grilled fish or chicken which can be prepared and cooked
with less salt. Ask for no salt to be added by the chef and then give it
a squeeze of lemon and a grinding of black pepper at the table.

避免吃多獻汁的餸菜。 Avoid sauces from dishes.

避免飲用湯麵的湯。 Avoid the soup from soup noodles.
出外用餐 Eating Out

在“健康的選擇” 中，也要注意隱藏的鹽份沙律往往有增加鹽份，如：小麵包片 ，橄欖，奶酪，醬汁，
醃製肉類/蔬菜，臘肉，熏鮭魚等
Beware of hidden salt in ‘healthy options’ –
Salads often have many salty additions, such as: croutons, olives,
cheese, dressing, marinated meat/vegetables, cured meat, smoked
salmon, etc.


注意你的醃料和調味汁 –
要求餐廳把任何醬汁另上，讓你可以品嚐及選擇份量。
Aware your marinades and sauces –
Ask for any sauces served with your meal to be ‘on the side’ so that
you can taste them and choose how much you want with your food.
不要添加鹽於未試過的食物。
NEVER add salt to your food without tasting it first.
火腿雞蛋三明治 + 麥皮 = 1.83克鹽
Ham and Egg Sandwich + Oats = 1.83g salt
時菜肉片湯飯(- 湯) = 2.31克鹽
Slice pork and vegetable rice (without soup)
= 2.31g salt
早餐和午餐鹽攝取量 = 4.14克
Salt intake from breakfast and lunch = 4.14g
對VS
+
認識食品標籤
(食物營養標籤上會列出鈉的含量)
Understand Food Labels
Nutrition Information 營養資料 (A)
(Food Labels list the amount of Sodium)
Nutrition Information 營養資料 (B)
Per 100g / 每100克
Energy/能量
398 kcal/千卡
Per 100g / 每100克
Energy/能量
542 kcal/千卡
Protein/蛋白質
7.5g/克 Protein/蛋白質
4.8g/克
Total Fat/總脂肪
- Saturated Fat/飽和脂肪
- Trans Fat/反式脂肪
2.6g/克
0.2g/克
0g/克
Total Fat/總脂肪
- Saturated Fat/飽和脂肪
- Trans Fat/反式脂肪
4.5g/克
1.2g/克
0g/克
Carbohydrates/碳水化合物
- Sugars/糖
86.1g/克
4g/克
Carbohydrates/碳水化合物
- Sugars/糖
Sodium/鈉
105mg/毫克
Sodium/鈉
120.5g/克
10g/克
230mg/毫克
關於鹽的誤解 Salt myths
誤解: 用雞粉代替鹽煮食比較健康?
myth: chicken powder healthier than salt for cooking?”
事實Facts:

雖然雞粉鈉質含量較鹽為低, 但鈉質含量依然非常高。 一茶匙雞粉的鈉質含量達800
毫克。
Although the sodium content in chicken powder is lower than salt, it is still high. 1 tsp chicken
powder contains 800mg sodium content.

加上, 雞粉本身是有熱量的, 過量食用可令體重上升。
In addition, chicken powder contains calories, over intake will increase weight.

無論是雞粉或鹽, 都應減少使用。
Chicken powder or salt, should be reduced.
誤解: 麵包或意粉等等, 都同米飯差唔多, 可以用嚟代替米飯?
myth: Bread or spaghetti, etc are similar to rice, can these be replaced by rice?
事實Facts:

不對. 麵包或意粉等在製作時, 都有可能加入了不少的鹽份。
No. During the food production process, salt most probably be added to it.

購買時應先閱讀營養標籤。 Read nutrition label before purchase.

還有很多食物都可能含有高鈉質如: 茄汁, 牛油, 餅乾等。 :
There are many food that have high sodium content: e.g. Ketchup, butter, biscuits etc.
其他誤解(Other Misconceptions)

一些高鹽的食物，味道不鹹。早餐麥片，麵包，奶酪，餅乾和糕點都包含隱藏的
鹽。
Some foods that are high in salt don't taste very salty. Breakfast cereals, bread,
cheese, biscuits & cakes can all contain hidden salt.

海鹽和岩鹽不是比食鹽好。它仍然含有鈉，可以令血壓升高。
Sea salt & rock salt are no better for you than table salt. It still contains sodium,
which can put up our blood pressure.

少鹽並不代表少味。嘗試加入香草，黑胡椒，辣椒，大蒜，檸檬汁和酒。
Less salt doesn’t have to mean less flavor. Instead of salt, try adding herbs, black
pepper, chili, garlic, lemon juice and wine.

不可能吃得過少的鹽。很多食物都含鹽，很難吃得過少。
It is unlikely that you eat too little. Salt is in so many foods, it is hard to eat too little.

習慣少鹽食物，只需要幾個星期。
Getting used to food with less salt only takes a few weeks.

即使你不會有血壓高，但減少食用鹽是好的。血壓隨著年齡而增加，而且高鹽飲
食會增加患上骨質疏鬆症，胃癌，腎臟病和肥胖症。
Even if you don’t have high blood pressure, it is still good to cut the salt. Blood
Pressure increases with age, plus a high salt diet is liked to osteoporosis, stomach
cancer, kidney disease and obesity.
隨著時間鹽對降低血壓的影響
Effects of salt reduction on blood pressure over time
Obarzanek E et al. Hypertension. 2003;42:459-67.
案例1 Case 1
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韋先生， 64歲患有高血壓及服用降壓藥多年
Mr Wai, aged 64 with hypertension and on
antihypertensive drugs for many years
飲食習慣沒有改變前的血壓:
BP before changing the diet habits:150/86
飲食習慣改變後的血壓:
BP after changing the habits :
第一星期 1 week:138/81
第二星期 2 week:130/78
第四星期 4 week:128/74
第八星期 8 week:114/65
案例2 Case 2

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羅小姐, 22歲 Miss Lo, aged 22
家族病史: 父母有高血壓
Family medical history: parents are having HT
飲食習慣沒有改變前的血壓: 154/95
BP before changing diet: 154/95
飲食習慣改變後的血壓: 136/80
BP after changing diet for one month: 136/80
現在的血壓: 119/74
Current BP: 119/74
總結 Conclusion
減少鹽份 = 降低血壓
= 減低中風的風險
Less salt = Lower blood pressure
= Less risk of stroke
References
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Chau PH, Woo J, Goggins WB, Tse YK, Chan KC, Lo SV et al. (2011) Trends in stroke incidence
in Hong Kong differ by stroke subtype. Cerebrovasc Dis 31:138-46.
Department of Health of Hong Kong Special Administrative Region. (2010) Cerebrovascular
Disease. Available at: http://www.chp.gov.hk/en/content/9/25/58.html
Department of Health of Hong Kong Special Administrative Region. (2011) Number of deaths by
leading causes of death, 2001 – 2010. Available at:
http://www.chp.gov.hk/en/data/4/10/27/380.html
Gorelick PB. (1995) Stroke Prevention. Arch Neurol 52: 347-355.
He FJ and MacGregor GA (2009) A comprehensive review on salt and health and current
experience of worldwide salt reduction programmes. J Hum Hypertens 23:363-384.
Intersalt Cooperative Research Group (1988) Intersalt: an international study of electrolyte
excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. BMJ
297:319-328.
MacMahon S, Peto R, Cutler J et al. (1990) Blood pressure, stroke, and coronary heart disease.
Part 1, Prolonged differences in blood pressure: prospective observational studies corrected for
the regression dilution bias. Lancet 335:765-774.
National Stroke Association website: http://www.stroke.org/site/PageNavigator/HOME
WASH website: http://www.worldactiononsalt.com/about/index.html
World Health Organization (2007) Reducing salt intake in populations: report of a WHO forum and
technical meeting, 5-7 October 2006, Paris, France.
烹飪貼士 Cooking Tips

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生薑，芫茜 ，青檸果皮和果汁 – 可配羊肉或魚。
Ginger, coriander, lime rind and juice - great for lamb or fish.
黑胡椒，辣椒和植物油 -可配牛肉。
Black pepper, chili and vegetable oil - great for beef.
辣椒粉，大蒜，檸檬汁和植物油 -可配雞肉串。
Paprika, garlic, lemon juice and vegetable oil - great for chicken kebabs.
切碎的新鮮蒔蘿，橄欖油和檸檬汁 -可配魚。
Chopped fresh dill, olive oil and lemon juice - great for fish.
烹調蔬菜時輕輕煮熟以保留顏色和味道，並加入少許檸檬汁和新鮮黑胡椒。
Steam vegetables lightly to retain the color and taste and add a dash of
lemon juice and freshly ground black pepper.
使用自己烹調的肉汁或紅酒醬。
Make your own gravy or use red wine sauce instead.
使用注入橄欖油，例如：大蒜，羅勒，辣椒，迷迭香來炒蔬菜或作沙律醬
的一部分。
Use an infused olive oil, e.g. garlic, basil, chili or rosemary to sauté
vegetables or as part of a salad dressing.
使用檸檬草，新鮮芫茜和少量的麻油炒菜，而不用豉油。
Use lemon grass, fresh coriander and a small amount of sesame oil to
flavor stir fries instead of soy sauce.
照顧中風患者的成本
Cost of caring for stroke patients

Direct costs include 直接醫療損失包括

Hospitalization 公立及私家醫院的入院(以留醫床位日數及成本計算)

Outpatient care 公立醫院普通科門診、專科門診和急症室的使用，以及私家醫生求
診(以求診成本計算)

Rehabilitation services 復康服務

購置復康設備(以個案成本計算)

復康日間醫院(以求診成本計算)

Community allied health services 社區專職醫療服務(以治療成本計算)

Direct costs also include institutional care 直接損失亦包括安老院舍護理服務

Government subsidized institutional care places 政府資助的安老院舍服務(以宿位
成本計算)

Private institutional care places 私家(私營)安老院舍服務(以宿位成本計算)

Indirect cost includes productivity lost from informal care 間接損失是非正式照顧者
因照顧中風患者所造成生產力的損失(以每月主要職業收入中位數計算)
兒童鹽份建議攝取量
Maximum salt intake for children
年齡 (Age)
鹽份建議攝取量 (克/日)
Maximum salt intake (g/d)
0-6月 (months)
<1
6-12月 (months)
1
1-3歲 (years)
2
4-6歲(years)
3
7-10歲 (years)
5
11歲或以上 (years and above)
6
Scientific Advisory Committee on Nutrition 2003
外國減鹽行動的例子
(Overseas Salt Reduction Campaigns)
英國 United Kingdom
•
1996
Consensus Action on Salt and Health
•
2003/2004
減鹽行動開展Salt reduction strategy started
Food Standard Agency
-游說食品工業逐步減少用鹽 (如每1至2年減少10-20%用鹽)
-Negotiate with food industry to reduce the amount of salt added to foods gradually (e.g. 10-20% and
repeated at 1- to 2-year interval)
-設立食物標籤制度 (顏色標記 – 綠色 (低鹽份), 黃色 (中度鹽份), 紅色 (高鹽份)
-Food labeling system (color coding of green, amber and red for low, medium and high amounts of salt)
外國減鹽行動的例子
(Overseas Salt Reduction Campaigns)
中國 (China) 2008
 推出營養標籤新指引

New guidelines for nutrition labeling on packaged foods
for industry self-regulation

不同持份者的學術交流會

A scientific symposium was attended by key opinion
leaders, policy makers, representatives from the China
National Salt Corporation, Ministry of Health and the
National Development and Reform Committee.