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Facts, issues and controversies in salt reduction for the prevention of cardiovascular disease
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Cappucci, Francesco and Capewell, Simon (2015) Facts, issues and controversies in salt reduction for the prevention of cardiovascular disease. Functional Food Reviews, Volume 7 (Number 1). pp. 41-61. ISSN 1947-5799.
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Abstract
Current salt consumption in human societies is now much greater than needed for survival. Furthermore, high salt intake
substantially increases blood pressure (BP) in both animals and humans. Conversely, a reduction in salt intake causes a dosedependent
reduction in BP in men and women of all ages and ethnic groups and in patients already on medication. The risk of strokes
and heart attacks rises with increasing BP but can be decreased by antihypertensive drugs. However, the majority of cardiovascular
disease (CVD) events occur in the numerous individuals with ‘‘normal’’ BP levels below the ‘‘clinically hypertensive’’ level which
might trigger drug therapy. Nonpharmacological prevention is therefore the only option to reduce the majority of such events.
Reductions in population salt intake consistently reduce the number of subsequent CVD events (with additional benefits for the
heart, kidneys, stomach, and skeleton). Indeed, this is one of the most important public health measures for reducing the global CVD
burden. The most successful policies involve comprehensive which ideally include population monitoring, health education, and
reformulation to reduce the salt content concealed in processed foods (which represent over 75% of daily salt intake). Such
population-wide salt reduction policies are generally powerful, rapid, equitable, and cost saving. Inevitably, the food and beverage
industries, which profit from marketing salt, will try to oppose such policies. However, public health has triumphed in those
countries prepared to consider the necessary levers: regulation, legislation, and even taxation. A comprehensive reformulation
strategy for processed foods can provide an effective first step.
| Item Type: | Journal Article | ||||
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| Subjects: | Q Science > QP Physiology R Medicine > RC Internal medicine |
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| Divisions: | Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School > Health Sciences > Mental Health and Wellbeing Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School |
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| Library of Congress Subject Headings (LCSH): | Cardiovascular system--Diseases--Prevention , Salt in the body , Salt--Health aspects | ||||
| Journal or Publication Title: | Functional Food Reviews | ||||
| Publisher: | Decker Intellectual Properties | ||||
| ISSN: | 1947-5799 | ||||
| Official Date: | 2015 | ||||
| Dates: |
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| Volume: | Volume 7 | ||||
| Number: | Number 1 | ||||
| Page Range: | pp. 41-61 | ||||
| Status: | Peer Reviewed | ||||
| Publication Status: | Published | ||||
| Access rights to Published version: | Restricted or Subscription Access |
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