The meta-analysis by Strazzullo and colleagues adds to the growing
evidence that excessive salt consumption is associated with increased risk
of cardiovascular disease [1]. High salt consumption has also been
associated with increased incidence of obesity, kidney disease, asthma and
gastric cancer [2]. The cost benefit of reduced global salt consumption
would be considerable with some estimates suggesting that more deaths
could be averted by salt reduction programmes compared to strategies to
reduce tobacco consumption [3].
Changing dietary habits that are likely to be in a state of chronic
sodium excess, particularly in the West, will take time. More so since
salt is believed to appeal to the addictive centres of the brain similar
to chocolate, fats and carbohydrates [4]. While individual governments
and campaigns such as WASH (World Action on Salt and Health) raise
awareness of the dangers of excess salt consumption, greater input is
needed from the food manufactures. As much as 75–80% of our dietary salt
can come from processed foods. This is often found as “hidden” salt to
please taste buds that stimulate reward centres in the brain. In
addition, manufactures have been shown to substitute added fat with
additional salt, making “low fat” alternatives far less of a health
benefit [5].
Salt reduction represents a readily accessible, non-drug intervention
that can be targeted to reduce the burden of chronic disease worldwide.
However for this to be fully utilised food manufactures must share some of
the responsibility. Providing greater clarity in the salt content of
food and supplying more low salt alternatives, side by side to existing
products if needed, will give the consumer greater choice in selecting a
healthier lifestyle.
1. Strazzullo, P., et al., Salt intake, stroke, and cardiovascular
disease: meta-analysis of prospective studies. BMJ, 2009. 339: p. b4567.
2. He, F.J. and G.A. MacGregor, A comprehensive review on salt and
health and current experience of worldwide salt reduction programmes. J
Hum Hypertens, 2009. 23(6): p. 363-84.
3. Asaria, P., et al., Chronic disease prevention: health effects and
financial costs of strategies to reduce salt intake and control tobacco
use. Lancet, 2007. 370(9604): p. 2044-53.
4. Morris, M.J., E.S. Na, and A.K. Johnson, Salt craving: the
psychobiology of pathogenic sodium intake. Physiol Behav, 2008. 94(5): p.
709-21.
5. Mahtani, K.R., Simple advice to reduce salt intake. Br J Gen
Pract, 2009. 59(567): p. 786-7.
Competing interests:
I have an academic interest in reducing salt consumption to improve health
Competing interests:
No competing interests
01 December 2009
Kamal R. Mahtani
Academic Clinical Fellow
Department of Primary Health Care, University of Oxford, Oxford, OX3 7LF
Rapid Response:
Salt reduction: time to act fast on food
The meta-analysis by Strazzullo and colleagues adds to the growing
evidence that excessive salt consumption is associated with increased risk
of cardiovascular disease [1]. High salt consumption has also been
associated with increased incidence of obesity, kidney disease, asthma and
gastric cancer [2]. The cost benefit of reduced global salt consumption
would be considerable with some estimates suggesting that more deaths
could be averted by salt reduction programmes compared to strategies to
reduce tobacco consumption [3].
Changing dietary habits that are likely to be in a state of chronic
sodium excess, particularly in the West, will take time. More so since
salt is believed to appeal to the addictive centres of the brain similar
to chocolate, fats and carbohydrates [4]. While individual governments
and campaigns such as WASH (World Action on Salt and Health) raise
awareness of the dangers of excess salt consumption, greater input is
needed from the food manufactures. As much as 75–80% of our dietary salt
can come from processed foods. This is often found as “hidden” salt to
please taste buds that stimulate reward centres in the brain. In
addition, manufactures have been shown to substitute added fat with
additional salt, making “low fat” alternatives far less of a health
benefit [5].
Salt reduction represents a readily accessible, non-drug intervention
that can be targeted to reduce the burden of chronic disease worldwide.
However for this to be fully utilised food manufactures must share some of
the responsibility. Providing greater clarity in the salt content of
food and supplying more low salt alternatives, side by side to existing
products if needed, will give the consumer greater choice in selecting a
healthier lifestyle.
1. Strazzullo, P., et al., Salt intake, stroke, and cardiovascular
disease: meta-analysis of prospective studies. BMJ, 2009. 339: p. b4567.
2. He, F.J. and G.A. MacGregor, A comprehensive review on salt and
health and current experience of worldwide salt reduction programmes. J
Hum Hypertens, 2009. 23(6): p. 363-84.
3. Asaria, P., et al., Chronic disease prevention: health effects and
financial costs of strategies to reduce salt intake and control tobacco
use. Lancet, 2007. 370(9604): p. 2044-53.
4. Morris, M.J., E.S. Na, and A.K. Johnson, Salt craving: the
psychobiology of pathogenic sodium intake. Physiol Behav, 2008. 94(5): p.
709-21.
5. Mahtani, K.R., Simple advice to reduce salt intake. Br J Gen
Pract, 2009. 59(567): p. 786-7.
Competing interests:
I have an academic interest in reducing salt consumption to improve health
Competing interests: No competing interests