味精代替部分鹽可助降血壓

Ever since monosodium glutamate was discovered more than 100 years ago, there's been a lot of talk about it, but it's mostly negative.

自從味精在100多年前被發(fā)現(xiàn)以來，圍繞它有許多話題，但基本上都是負(fù)面的。

A new study published in the American journal of nutrition found that replacing some salt with MSG can help lower blood pressure.

發(fā)表在《美國營養(yǎng)雜志》上的一項(xiàng)新研究發(fā)現(xiàn)，用味精代替一些鹽有助于降低血壓。

Dr. Taylor c. Wallace, an associate professor in the department of nutrition and food studies at George mason university, combed through data on dietary habits from the national nutrition and health survey.

美國喬治梅森大學(xué)營養(yǎng)與食品研究系副教授泰勒·C·華萊士博士研究團(tuán)隊(duì)對(duì)美國國民營養(yǎng)與健康調(diào)查涉及飲食習(xí)慣的數(shù)據(jù)展開梳理分析。

It found that replacing some of the salt in some foods with MSG reduced total sodium intake by 7 to 8 percent, helping the public meet the recommended daily maximum sodium intake of 2.3 grams or less.

結(jié)果發(fā)現(xiàn)，用味精代替某些食物中的部分食鹽，可使總鈉攝入量降低7%至8%，有助大眾實(shí)現(xiàn)健康專家推薦的“每日最大鈉攝入量應(yīng)在2.3克以下”目標(biāo)。

Monosodium glutamate contains only about 12 percent of the sodium found in table salt, the researchers said.

研究人員表示，味精鈉含量只有12%左右，僅為食鹽中鈉含量的1/3。

In addition, monosodium glutamate can also increase the flavor of food.

此外，味精還可增加食物風(fēng)味。

Because the nucleotides and glutamate ions in MSG have the effect of "enhancing saltiness", if MSG replaces part of the salt, the salt intake can be reduced by 40%, and the food flavor is basically not affected.

由于味精中的核苷酸和谷氨酸離子具有“增強(qiáng)咸味”作用，如果以味精替代部分食鹽，可使食鹽攝入量降低40%，而且食物風(fēng)味基本不會(huì)受到影響。

Dr. Wallace said studies have established that excessive salt consumption is a risk factor for high blood pressure, which in turn increases the risk of everything from vision problems to heart disease and stroke.

華萊士博士表示，多項(xiàng)研究已證實(shí)，過量吃鹽是高血壓一大風(fēng)險(xiǎn)因素，高血壓又會(huì)增加從視力問題到心臟病和中風(fēng)的多種疾病風(fēng)險(xiǎn)。

Reducing the amount of salt in the general population has always been tricky because low-salt foods are perceived to taste bad, while high-salt foods such as processed foods are on the rise.

而減少大眾食鹽攝入量始終非常棘手，原因是人們覺得低鹽食物味道差，而腌制食品等高鹽食物數(shù)量與日俱增。

New research suggests that monosodium glutamate, which replaces some salt, can reduce sodium intake while preserving flavor, thereby lowering blood pressure and protecting heart, brain and overall health.

新研究表明，味精替代一些食鹽，可在保持食物風(fēng)味的前提下，減少鈉攝入量，進(jìn)而降低血壓，保護(hù)心腦及全身健康。