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A comprehensive review on salt and health and current experience of worldwide salt reduction programmes
1Blood Pressure Unit, Cardiac and Vascular Sciences, St George's, University of London, London, UK. fhe@sgul.ac.uk
Insights
Reducing dietary salt intake is crucial for global health. Lowering salt consumption significantly reduces the risk of cardiovascular disease (CVD), including stroke and heart disease, by lowering blood pressure.
Area of Science:
- Public Health
- Cardiology
- Nutrition
Background:
- Cardiovascular disease (CVD) is the leading global cause of mortality and disability.
- Major risk factors for CVD include elevated blood pressure (BP), cholesterol, and smoking.
- Elevated BP is the primary contributor, responsible for a significant percentage of strokes and coronary heart disease.
Purpose of the Study:
- To highlight the critical role of salt consumption in increasing blood pressure and contributing to CVD.
- To explore the direct and indirect detrimental health effects of high salt intake beyond blood pressure.
- To advocate for global strategies to reduce population salt intake.
Main Methods:
- Review of existing evidence linking salt intake to blood pressure and cardiovascular outcomes.
- Analysis of the impact of salt on other health conditions, including obesity, renal disease, and cancer.
- Examination of successful salt reduction strategies implemented in various countries.
Main Results:
- High salt consumption is a major factor in raising blood pressure and consequently CVD risk.
- Salt intake may independently increase the risk of stroke, left ventricular hypertrophy, and renal disease.
- Salt intake is associated with obesity, renal stones, osteoporosis, and potentially stomach cancer.
Conclusions:
- Reducing population salt intake worldwide can lead to substantial improvements in public health.
- Strategies for salt reduction include industry-led changes in developed countries and public health campaigns elsewhere.
- Successful salt reduction initiatives in countries like Japan, Finland, and the UK demonstrate the feasibility and benefits of this public health measure.
Abstract:
Cardiovascular disease (CVD) is the leading cause of death and disability worldwide. Raised blood pressure (BP), cholesterol and smoking, are the major risk factors. Among these, raised BP is the most important cause, accounting for 62% of strokes and 49% of coronary heart disease. Importantly, the risk is throughout the range of BP, starting at systolic 115 mm Hg. There is strong evidence that our current consumption of salt is the major factor increasing BP and thereby CVD. Furthermore, a high salt diet may have direct harmful effects independent of its effect on BP, for example, increasing the risk of stroke, left ventricular hypertrophy and renal disease. Increasing evidence also suggests that salt intake is related to obesity through soft drink consumption, associated with renal stones and osteoporosis and is probably a major cause of stomach cancer. In most developed countries, a reduction in salt intake can be achieved by a gradual and sustained reduction in the amount of salt added to food by the food industry. In other countries where most of the salt consumed comes from salt added during cooking or from sauces, a public health campaign is needed to encourage consumers to use less salt. Several countries have already reduced salt intake, for example, Japan (1960-1970), Finland (1975 onwards) and now the United Kingdom. The challenge is to spread this out to all other countries. A modest reduction in population salt intake worldwide will result in a major improvement in public health.
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