> Study targets critical need for salt reduction
Study targets critical need for salt reduction
Contact:
Michel Joffres, 778.782.7191(o), 604.294.9579 (h); mjoffres@sfu.ca
Note: Joffres also speaks French
Marianne Meadahl, PAMR, 778.782.4323
Michel Joffres, 778.782.7191(o), 604.294.9579 (h); mjoffres@sfu.ca
Note: Joffres also speaks French
Marianne Meadahl, PAMR, 778.782.4323
June 11, 2008
Reducing our salt intake to an optimal daily level could mean as many as 17,000 fewer strokes, heart attacks or cases of heart failure annually and dramatically improve the health of Canadians, according to a study published today.
Simon Fraser University health sciences professor Michel Joffres and University of Calgary researcher Norm Campbell, of the Libin Cardiovascular Institute, are co-authors of the study published in the June 11 issue of the Canadian Journal of Cardiology.
The researchers say "a government priority should be to develop policies and, if required, regulations on sodium additives to food by the food manufacturing and retail industry."
They found that reducing dietary sodium from current consumption levels of about 3,500 mg a day to an adequate intake range for adults of 1,200 - 1,500 mg a day would result in 8,300 to 17,000 fewer people suffering from strokes, heart failure and heart attacks each year, depending on the effectiveness of the reduction. The body requires only 200 mg of sodium daily.
Researchers estimate that major strokes would be reduced by 10-20 per cent, while heart failures would decline by 10-25 per cent, and heart attacks would decrease by three to seven per cent.
"An aging population, coupled with poor dietary habits, sedentary behaviour and increasing obesity rates, suggest that prevalence of hypertension may increase substantially unless preventative measures are taken," says Joffres.
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.
Background on research/researcher
In an earlier study (spring 2007) led by Joffres, the researchers found that reducing Canadian's salt intake by half would eliminate hypertension in one million Canadians and save $430 million in related health costs.
Late last year Health Canada appointed a Sodium Working Group, made up of health experts, researchers, and representatives from the food industry and health charities, to study the issue.
Joffres of SFU's Faculty of Health Sciences, is a physician and health scientist specializing in epidemiology and preventive medicine.
He has been involved in research on blood pressure since the 1980s and published on the level of prevalence treatment and control of hypertension in Canada in the last 15 years.
His research has touched many areas, ranging from cancer, infectious diseases, environmental impacts, and mental health.
Simon Fraser University health sciences professor Michel Joffres and University of Calgary researcher Norm Campbell, of the Libin Cardiovascular Institute, are co-authors of the study published in the June 11 issue of the Canadian Journal of Cardiology.
The researchers say "a government priority should be to develop policies and, if required, regulations on sodium additives to food by the food manufacturing and retail industry."
They found that reducing dietary sodium from current consumption levels of about 3,500 mg a day to an adequate intake range for adults of 1,200 - 1,500 mg a day would result in 8,300 to 17,000 fewer people suffering from strokes, heart failure and heart attacks each year, depending on the effectiveness of the reduction. The body requires only 200 mg of sodium daily.
Researchers estimate that major strokes would be reduced by 10-20 per cent, while heart failures would decline by 10-25 per cent, and heart attacks would decrease by three to seven per cent.
"An aging population, coupled with poor dietary habits, sedentary behaviour and increasing obesity rates, suggest that prevalence of hypertension may increase substantially unless preventative measures are taken," says Joffres.
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.
Background on research/researcher
In an earlier study (spring 2007) led by Joffres, the researchers found that reducing Canadian's salt intake by half would eliminate hypertension in one million Canadians and save $430 million in related health costs.
Late last year Health Canada appointed a Sodium Working Group, made up of health experts, researchers, and representatives from the food industry and health charities, to study the issue.
Joffres of SFU's Faculty of Health Sciences, is a physician and health scientist specializing in epidemiology and preventive medicine.
He has been involved in research on blood pressure since the 1980s and published on the level of prevalence treatment and control of hypertension in Canada in the last 15 years.
His research has touched many areas, ranging from cancer, infectious diseases, environmental impacts, and mental health.