Current location:home page > Food Technology

UK salt reduction shows positive results

 Research undertaken by the Wolfson Institute of Preventive Medicine at Queen Mary University of Lon…
 Research undertaken by the Wolfson Institute of Preventive Medicine at Queen Mary University of London indicates that salt reduction measures taken in the UK have had a positive effect on the nation’s health.

From 2003 to 2011, there was a decrease in mortality from stroke by 42% and IHD (ischaemic heart disease) by 40%. In parallel, there was a fall in BP (blood pressure) of 3.0±0.33/1.4±0.20 mm Hg (p<0.001/p<0.001), a decrease of 0.4±0.02 mmol/L in cholesterol, a reduction in smoking prevalence from 19% to 14%, an increase in fruit and vegetable consumption and an increase in body mass index (BMI).

Salt intake, as measured by 24 h urinary sodium, decreased by 1.4 g/day (p<0.01). It is likely, said the researchers, that all of these factors (with the exception of BMI), along with improvements in the treatments of BP, cholesterol and cardiovascular disease, contributed to the falls in stroke and IHD mortality.

In individuals who were not on antihypertensive medication, there was a fall in BP of 2.7±0.34/1.1±0.23 mm Hg after adjusting for age, sex, ethnic group, education, household income, alcohol consumption, fruit and vegetable intake and BMI. Although salt intake was not measured in these participants, the fact that the average salt intake in a random sample of the population fell by 15% during the same period suggests that the falls in BP would be largely attributable to the reduction in salt intake rather than antihypertensive medications.

The researchers noted, however, that despite considerable progress being made on salt reduction, the mean salt intake in England (8.1 g/day in 2011) was still 35% higher than the recommended level of 6 g/day, and 70% of the adult population (80% men and 58% women) had a daily salt intake above the recommended level. Therefore, continuing and much greater efforts are needed to achieve further reductions in salt intake to prevent the maximum number of stroke and IHD deaths.

Related articles

Making Norway's deadliest food - Nofima breaks ground on facility

The Ås-based facility, which is the only one of its kind in Europe, will offers researchers the oppo…

PepsiCo bottle does not infringe Coke ‘Contour' trademarks – German court

The Hamburg Regional Court said – in a verdict delivered on May 31 in the case LG Hamburg 315 O 310/…

Michelman receives US$2.5m grant to build R&D facility

The Michelman Advanced Materials Collaboration Center will be built in Ohio and is planned to open b…

Bühler's Leybold takeover approved

The acquisition of Leybold Optics by Bühler for an undisclosed amount expands the advanced materials…

Puratos to construct Global R&D Centre

Puratos has begun the construction of a new Global R&D Centre has started at its headquarters in…

Canada and BC support apple and cherry grower's innovation

Projects introducing new technology to the province’s tree fruit industry are receiving support from…