Reducing the sodium content of high-salt foods: effect on cardiovascular disease in South Africa
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Date
2012Author
Bertram, Melanie Y.
Wentzel-Viljoen, Edelweiss
Steyn, Krisela
Tollman, Stephen
Hofman, Karen J.
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Background. Average salt intake in South African (SA) adults,
8.1 g/day, is higher than the 4 - 6 g/day recommended by the
World Health Organization. Much salt consumption arises from
non-discretionary intake (the highest proportion from bread,
with contributions from margarine, soup mixes and gravies).
This contributes to an increasing burden of hypertension and
cardiovascular disease (CVD).
Objectives. To provide SA-specific information on the number
of fatal CVD events (stroke, ischaemic heart disease and
hypertensive heart disease) and non-fatal strokes that would be
prevented each year following a reduction in the sodium content
of bread, soup mix, seasoning and margarine.
Methods. Based on the potential sodium reduction in selected
products, we calculated the expected change in population-level
systolic blood pressure (SBP) and mortality due to CVD and
stroke.
Results. Proposed reductions would decrease the average salt
intake by 0.85 g/person/day. This would result in 7 400 fewer CVD
deaths and 4 300 less non-fatal strokes per year compared with
2008. Cost savings of up to R300 million would also occur.
Conclusion. Population-wide strategies have great potential
to achieve public health gains as they do not rely on individual
behaviour or a well-functioning health system. This is the first
study to show the potential effect of a salt reduction policy on
health in SA
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- Faculty of Health Sciences [2386]