Evidencias y controversias de la sal (II)

Abstract

Salt (sodium chloride) forms an essential part of the diet, both due to the importance of its regulatory functions of the fluids in the body as for its role in the physiological processes of the body During the last 40 years, it has been estimated that excessive salt consumption has harmful effects on blood pressure and increases cardiovascular risk. The salt content of the normal diet in Spain –as in most countries around the world– greatly exceeds the recommendations of the World Health Organization (WHO), which establishes a maximum of 5 grams of salt per day for adults. Most of the salt we consume daily is “hidden”. About 75% of dietary salt comes from the consumption of processed foods; 15% comes from the salt we add during cooking and at the table and approximately the remaining 10% corresponds to the intrinsic salt contained in food. Salt consumption reduction requires actions on all levels. This includes that the government should establish specific limits of salt content for all the food categories, with a clear time schedule and control program, with the participation of the food industry, non-governmental organizations, health care professionals and citizens.