在今年的“两会”上,全国政协委员蒋秋霞等提出了《关于贯彻落实〈“健康中国2030”规划纲要〉,尽早实现全民减盐20%目标计划》的提案。这个提案建议:尽快修改低钠盐的生产标准;建议加快落实硒盐的财政补贴和营养干预政策,普及植物硒盐在缺硒地区的供应,从而解决我国居民普遍缺硒的问题;建议国家尽快落实乳酸菌腌(泡)菜盐作为腌(泡)菜专用盐的相关政策,明令禁止普通食用盐作 At this year’s “two sessions,” CPPCC member Jiang Qiuxia put forward the “Proposal on Implementing the” 2030 Plan for Healthy China “and” Targets 20% Targets of the Whole People for Salt Reduction "as soon as possible. This proposal suggests: to change the production standards of low-sodium salt as soon as possible; to speed up the implementation of the policy of financial subsidy and nutrition intervention of selenium and to popularize the supply of plant selenium salt in the area lacking in selenium so as to solve the problem of general lack of selenium in our country’s residents; Implementation of lactic acid bacteria pickled (bubble) vegetable salt as marinated (bubble) vegetable salt for the relevant policies, prohibit the normal consumption of salt