Abstract
Hypertension is a major modifiable risk factor for cardiovascular disease and mortality, which could be lowered by reducing dietary sodium. The potential health impact of a product reformulation in the Netherlands was modelled, selecting packaged soups containing on average 25% less sodium as an example of an achievable product reformulation when implemented gradually. First, the blood pressure lowering resulting from sodium intake reduction was modelled. Second, the predicted blood pressure lowering was translated into potentially preventable incidence and mortality cases from stroke, acute myocardial infarction (AMI), angina pectoris, and heart failure (HF) implementing one year salt reduction. Finally, the potentially preventable subsequent lifetime Disability-Adjusted Life Years (DALYs) were calculated. The sodium reduction in soups might potentially reduce the incidence and mortality of stroke by approximately 0.5%, AMI and angina by 0.3%, and HF by 0.2%. The related burden of disease could be reduced by approximately 800 lifetime DALYs. This modelling approach can be used to provide insight into the potential public health impact of sodium reduction in specific food products. The data demonstrate that an achievable food product reformulation to reduce sodium can potentially benefit public health, albeit modest. When implemented across multiple product categories and countries, a significant health impact could be achieved.
Highlights
High blood pressure is the 5th leading risk factor of the global burden of disease in terms of Disability-Adjusted Life Years (DALYs) [1]
Based on the dose-response relationship reported between salt intake and Systolic Blood Pressure (SBP), a 45 mg/day lower sodium intake could reduce the average SBP by 0.11 mmHg
A 0.11 mmHg reduction was estimated to reduce on average the stroke-related mortality by 0.46%, acute myocardial infarction (AMI) and angina mortality by 0.34%, and heart failure (HF) mortality by 0.24%
Summary
High blood pressure is the 5th leading risk factor of the global burden of disease in terms of Disability-Adjusted Life Years (DALYs) [1]. Blood pressure is known to be a major modifiable risk factor for cardiovascular disease, including stroke and Ischemic Heart Disease (IHD) [2,3]. Randomized controlled trials have demonstrated that reducing sodium intake lowers blood pressure in a linear way [4,5]. Evidence from prospective cohort studies indicates a relationship between higher levels of sodium intake and increased risk of cardiovascular disease [5]. It is assumed that reductions in sodium result in lower risk of cardiovascular disease. The estimated mean global daily intake of 4 g sodium (10 g salt) [6] largely exceeds the current
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
