initiatives have been very successful in the UK, France, Finland and the US and have resulted in a drop in stroke and heart attacks concomitant with a drop in salt intake levels in processed foods like bread.
Ji C, Sykes L, Paul C, Dary O, Legetic B, Campbell NR, Cappuccio FP; Sub-Group for Research and Surveillance of the PAHO-WHO Regional Expert Group for Cardiovascular Disease Prevention through Population-wide Dietary Salt Reduction
Effect of modest salt reduction
on blood pressure: a meta-analysis of randomized trials.
The current government salt reduction
targets are due to end in 2012 and so far no announcement has been made regarding the agreement of new salt reduction
targets beyond 2012, so National Salt Awareness Week couldn't be more timely.
Graudal said the growing number of studies questioning the net benefit of salt reduction
meant public health officials should look again at their guidelines.
By working with ingredient partners, such as Innophos, who have insight into the salt and sodium reduction trend, the food industry can meet sodium and salt reduction
targets and help to make our nations healthier.
would be accomplished via mass-media campaigns and voluntary reformulation of food products by industry.
The voluntary National Salt Reduction
Initiative, a public-private partnership, aims to reduce levels of salt in packaged and restaurant foods.
Such efforts provide a good template to help the United States embark on its own salt reduction
journey, say public health advocates.
A decrease of 10 mm Hg in SBP with salt reduction
in isolated systolic hypertension observed in this study may cut stroke rates by about a third, ischaemic heart disease by a quarter, and heart failure by just over a quarter in individuals aged 60-80 yr in whom isolated systolic hypertension is the predominate form of hypertension with have the highest risk of cardiovascular disease.
This would have a beneficial effect in preventing cardiovascular disease independent of and in addition to the effect of salt reduction
on blood pressure.
Professor MacGregor, who chairs the group, said: "The UK is leading the world in salt reduction
but this hard work is undermined when chefs and cookery writers use high-salt ingredients and add large amounts of unnecessary salt.