> Cut salt use in half - SFU-led study
Cut salt use in half - SFU-led study
Contact:
- Michel Joffres, health sciences, 604.268.7191 (*also speaks French)
Note: portrait of Joffres with blood pressure monitor/salt shaker available; call 604.291.3210 - Susann Camus, health sciences, 604.268.7017, 778.232.0297 (cell)
- Marianne Meadahl, PAMR, 604.291.4323
May 7, 2007
Reducing the average Canadian's salt intake by half would eliminate hypertension in one million Canadians and save $430 million annually in related health costs, according to a national study led by Simon Fraser University health sciences' professor Michel Joffres.
The study is published in the May 8 issue of the Canadian Journal of Cardiology.
"We already knew that salt increases hypertension, which is a leading factor in stroke, heart and kidney diseases," says Joffres, an epidemiologist and medical doctor. "We now have very strong evidence that decreasing salt consumption will decrease blood pressure."
Joffres conducted the study with Norm Campbell and Braden Manns of the University of Calgary and Karen Tu of the University of Toronto.
"Even though we only need 200 mg of sodium daily, Canadians consume a daily average of 3500 mgs," says Joffres. "Reducing sodium additives by 1800 milligrams a day would decrease hypertension by 30 percent and save about $400 million in medication to control high blood pressure."
Researchers base their conclusions on analysis of data from clinical trials and the Canadian Heart Health surveys.
Canadians' current salt intake is about 50 per cent higher than recognized upper limits for sodium consumption and double the amount considered adequate for a healthy diet.
Researchers estimate the direct costs of managing hypertension in Canada are about $2.33 billion annually.
Most of the sodium in Canadian diets is added during processing by the food industry. Reducing sodium added to food in processing represents an opportunity to improve public health, the researchers say.
"As governments focus on improving the health of Canadians and reducing health care expenditures, they need to continue the dialogue with industry officials over levels of salt in food products," says Joffres.
"The food industry has already started decreasing sodium intake in their processed products and they will need continued support from government, researchers and the public to further decrease sodium content in processed foods," he adds.
Hypertension is estimated by the World Health Organization to be the leading risk factor for death in the world.
Last month, a study published in the British Medical Journal found that reducing salt intake could lower the risk of developing heart disease by 25 per cent in those with borderline high blood pressure.
"Simple measures such as reducing salt in processed foods will save thousands of lives annually," says Joffres.
The study is published in the May 8 issue of the Canadian Journal of Cardiology.
"We already knew that salt increases hypertension, which is a leading factor in stroke, heart and kidney diseases," says Joffres, an epidemiologist and medical doctor. "We now have very strong evidence that decreasing salt consumption will decrease blood pressure."
Joffres conducted the study with Norm Campbell and Braden Manns of the University of Calgary and Karen Tu of the University of Toronto.
"Even though we only need 200 mg of sodium daily, Canadians consume a daily average of 3500 mgs," says Joffres. "Reducing sodium additives by 1800 milligrams a day would decrease hypertension by 30 percent and save about $400 million in medication to control high blood pressure."
Researchers base their conclusions on analysis of data from clinical trials and the Canadian Heart Health surveys.
Canadians' current salt intake is about 50 per cent higher than recognized upper limits for sodium consumption and double the amount considered adequate for a healthy diet.
Researchers estimate the direct costs of managing hypertension in Canada are about $2.33 billion annually.
Most of the sodium in Canadian diets is added during processing by the food industry. Reducing sodium added to food in processing represents an opportunity to improve public health, the researchers say.
"As governments focus on improving the health of Canadians and reducing health care expenditures, they need to continue the dialogue with industry officials over levels of salt in food products," says Joffres.
"The food industry has already started decreasing sodium intake in their processed products and they will need continued support from government, researchers and the public to further decrease sodium content in processed foods," he adds.
Hypertension is estimated by the World Health Organization to be the leading risk factor for death in the world.
Last month, a study published in the British Medical Journal found that reducing salt intake could lower the risk of developing heart disease by 25 per cent in those with borderline high blood pressure.
"Simple measures such as reducing salt in processed foods will save thousands of lives annually," says Joffres.