A study conducted by Greenfield H, Smith AM,  and Wills RB, published in “Human nutrition.  

Greenfield H、Smith AM 和 Wills RB 進行的一項研究發表在《人類營養》上。

Applied Nutrition” on 1984 , provides  valuable insights into this topic. 

1984 年的《應用營養學》為此主題提供了寶貴的見解。

The research involved 2,241 Australian adults  who consumed main meals at a cafeteria. 

該研究涉及 2,241 名在自助餐廳吃主餐的澳洲成年人。

The salt shakers, both single-holed  and multi-holed (with 5, 9, 13 holes),  

單孔和多孔（5、9、13孔）鹽瓶在

were weighed before and after use. The findings  revealed that for all hole numbers, salt usage  

使用前和使用後均進行稱重。研究結果表明，對於所有孔數，鹽的使用量

increased linearly with an increase in hole area. Interestingly, for a given hole area,  

隨著孔面積的增加而線性增加。有趣的是，對於給定的孔面積，

multi-holed shakers resulted in decreased  salt use compared to single-holed shakers.  

與單孔搖床相比，多孔搖床可減少鹽的使用。

This suggests that multi-holed shakers offer  consumers better control over salt dispensing. 

這顯示多孔搖瓶可以讓消費者更好地控製鹽的分配。

I mean, accidentally putting too much salt  into your food is the worst of both worlds,  

我的意思是，不小心在食物中加入過多的鹽是兩全其美的事情，

cuz then you would not only ingest too  much sodium but also would not enjoy it.

因為這樣你不僅會攝取過多的鈉，而且也不會喜歡它。