Cutting down the consumption of salt
An editorial in the 16 September issue of the BMJ draws attention to the current battle between health experts and trade organisations concerned with adding salt to our diet.
In June the American Medical Association voted to implement strategies
designed to reduce salt intake in general, and urged
the US Food and Drug Administration to revoke the “safe” status
of salt and develop measures limiting its amount in processed and restaurant
foods. The objective is a 50 per cent reduction over the next decade.
In addition, consumers should be educated in the benefits of long-term
re-education and labelling should draw attention to high-salt foodstuffs.
The warning follows a series of reports in the US of the adverse effect
of excessive salt consumption on blood pressure.
Industry predictably made its riposte. The Salt Institute, on behalf
of salt producers, claimed that the evidence had been misread, and stroke
and mortality confused with blood pressure changes. Nevertheless, raised
blood pressure is an important risk factor for cardiovascular and renal
diseases.
Reducing salt intake requires both a substantial public health approach
and changes in individual behaviour. Unlike cigarette smoking, where
use of the product is evident, salt in the diet is not readily apparent.
More than 75 per cent of it comes from processed foods, and so any efforts
to reduce intake must involve persuasion or regulation of food manufacturers.
Lifestyle interventions are notoriously difficult to achieve, but clinical
trials have indicated the need to set a daily mean salt consumption of
100mmol of sodium, equivalent to 5.8g of salt, in the general population.
The upper limit should be reduced to 65mmol in particularly sensitive
individuals such as African-Americans, middle-aged and older people and
those with hypertension, diabetes or chronic kidney disease.
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