King Grub
2013-12-11, 21:22
Background:
Excessive salt intake has been associated with hypertension and increased cardiovascular disease morbidity and mortality. Reducing salt intake is considered an important public health strategy in the Netherlands.
Objective:
The objective was to evaluate the health benefits of salt-reduction strategies related to processed foods for the Dutch population.
Design:
Three salt-reduction scenarios were developed: 1) substitution of high-salt foods with low-salt foods, 2) a reduction in the sodium content of processed foods, and 3) adherence to the recommended maximum salt intake of 6 g/d. Health outcomes were obtained in 2 steps: after salt intake was modeled into blood pressure levels, the Chronic Disease Model was used to translate modeled blood pressures into incidences of cardiovascular diseases, disability-adjusted life years (DALYs), and life expectancies. Health outcomes of the scenarios were compared with health outcomes obtained with current salt intake.
Results:
In total, 4.8% of acute myocardial infarction cases, 1.7% of congestive heart failure cases, and 5.8% of stroke cases might be prevented if salt intake meets the recommended maximum intake. The burden of disease might be reduced by 56,400 DALYs, and life expectancy might increase by 0.15 y for a 40-y-old individual. Substitution of foods with comparable low-salt alternatives would lead to slightly higher salt intake reductions and thus in more health gain. The estimates for sodium reduction in processed foods would be slightly lower.
Conclusion:
Substantial health benefits might be achieved when added salt is removed from processed foods and when consumers choose more for low-salt food alternatives.
Potential effect of salt reduction in processed foods on health. Am J Clin Nutr December 11, 2013.
http://ajcn.nutrition.org/content/early/2013/12/11/ajcn.113.062018.full.pdf+html
Excessive salt intake has been associated with hypertension and increased cardiovascular disease morbidity and mortality. Reducing salt intake is considered an important public health strategy in the Netherlands.
Objective:
The objective was to evaluate the health benefits of salt-reduction strategies related to processed foods for the Dutch population.
Design:
Three salt-reduction scenarios were developed: 1) substitution of high-salt foods with low-salt foods, 2) a reduction in the sodium content of processed foods, and 3) adherence to the recommended maximum salt intake of 6 g/d. Health outcomes were obtained in 2 steps: after salt intake was modeled into blood pressure levels, the Chronic Disease Model was used to translate modeled blood pressures into incidences of cardiovascular diseases, disability-adjusted life years (DALYs), and life expectancies. Health outcomes of the scenarios were compared with health outcomes obtained with current salt intake.
Results:
In total, 4.8% of acute myocardial infarction cases, 1.7% of congestive heart failure cases, and 5.8% of stroke cases might be prevented if salt intake meets the recommended maximum intake. The burden of disease might be reduced by 56,400 DALYs, and life expectancy might increase by 0.15 y for a 40-y-old individual. Substitution of foods with comparable low-salt alternatives would lead to slightly higher salt intake reductions and thus in more health gain. The estimates for sodium reduction in processed foods would be slightly lower.
Conclusion:
Substantial health benefits might be achieved when added salt is removed from processed foods and when consumers choose more for low-salt food alternatives.
Potential effect of salt reduction in processed foods on health. Am J Clin Nutr December 11, 2013.
http://ajcn.nutrition.org/content/early/2013/12/11/ajcn.113.062018.full.pdf+html