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數(shù)十年的研究表明，食用鈉鹽的習(xí)慣可能是導(dǎo)致高血壓和心臟病的元兇。但又有些研究暗示，這些病不是吃鹽的錯。到底，哪個是對的呢？

Salt, it turns out, has not been acting alone. A new study, published in the Archives of Internal Medicine, implicates potassium, too. Not enough potassium. [Quanhe Yang, et al., "Sodium and Potassium Intake and Mortality Among US Adults"] 

一項新的研究發(fā)現(xiàn)，鈉鹽不是單獨起作用的，鉀鹽攝入不足也有影響。這項研究發(fā)表在《內(nèi)科學(xué)文獻》。[Quanhe Yang, et al., "Sodium and Potassium Intake and Mortality Among US Adults"]

The study surveyed more than 12,000 Americans, and found that both men and women consumed way more sodium and way less potassium than is recommended. And after 15 years, people with the better balance of sodium and potassium were more likely to still be alive.

這項研究調(diào)查了超過1萬2千名美國人，發(fā)現(xiàn)所有人都攝入的鈉鹽都超過推薦量，而攝入的鉀鹽卻低于推薦量。而鈉鉀鹽攝入平衡的人群，在15年后的存活率高于攝入不平衡的人群。

In whole plants, sodium is scarce and potassium is plentiful. But when foods are processed, that ratio is usually flipped. The two elements have opposite effects on blood vessels: sodium restricts blood flow and potassium helps it. The researchers thus suggest cutting back on salt and taking in more potassium. So forget the chips—a banana is a safer snack for your health. Just watch where you toss the peel.

在綠色植物中，鈉的含量較少，而鉀的含量相對豐富。但食物在加工的過程中，鈉鉀鹽的比例就會反轉(zhuǎn)。這它們對心血管的作用正好相反：鈉鹽阻礙血流，鉀鹽通暢血流。所以，研究者建議少吃鈉鹽，多吃鉀鹽。

別再吃薯片了，吃點香蕉才有益于你的健康，但不要亂丟香蕉皮。