Making Salt Reduction a Global Priority

Lowering dietary salt intake by just 3 grams per day may significantly boost heart and cardiovascular health by preventing up to 66,000 strokes, 99,000 heart attacks and 120,000 cases of coronary heart disease annually in the United States, according to a new study published in the British Medical Journal.
 
The study findings were presented ahead of a United Nations’ meeting on non-communicable diseases by lead researcher Prof. Francesco Cappuccio from Warwick Medical School who called on the UN and food manufacturers make salt-reduction efforts a global priority. The researchers believe changing personal behavior and choice alone is not an effective or realistic option when the majority of salt is added to food before it is sold and the commercial addition of salt to food is becoming a global trend.

They suggested a four-pronged approach to form the base for a comprehensive policy:

1. Communication—establishing and evaluating public awareness campaigns.
2. Reformulation—setting progressive salt targets for reformulating existing processed food and engaging with the food industry in setting standards for new foods.
3. Monitoring—surveying population salt intake, progress of reformulation, and effectiveness of communication.
4. Regulation—engagement with industry, including regulation, to create a level playing field so as not to disadvantage more enlightened and progressive companies.

“The huge responsibility of food manufacturers in contributing to the epidemic of cardiovascular disease must be acknowledged," Cappuccio said. “Prevention implemented through food reformulation and effective voluntary, market intervention or mandatory action throughout the industry is what needs to happen with society, governments, academia and health organizations all needing to play a part."

Sources:

Warwick Medical School: Less salt, less strokes says new research from Warwic