BACKGROUND: Average salt intake in South African (SA) adults, 8.1 g/day, is higher than the recommended 4 - 6 g/day recommended by the World Health Organization. Much salt consumption arises from non-discretionary intake (the highest proportion from bread, with contributions from margarine, soup mixes and gravies). This contributes to an increasing burden of hypertension and cardiovascular disease (CVD). OBJECTIVES: To provide SA-specific information on the number of fatal (stroke, ischaemic heart disease and hypertensive heart disease) and non-fatal CVD events that would be prevented each year following a reduction in the sodium content of bread, soup mix, seasoning and margarine. METHODS: Based on the potential sodium reduction in selected products, we calculated the expected change in population-level systolic blood pressure (SBP) and mortality due to CVD and stroke. RESULTS: Proposed reductions would decrease the average salt intake by 0.85 g/person/day. This would result in 7 400 fewer CVD deaths and 4 300 less non-fatal strokes per year compared with 2008. Cost savings of up to R300 million would also occur. CONCLUSIONS: Population-wide strategies have great potential to achieve public health gains as they do not rely on individual behaviour or a well-functioning health system. This is the first study to show the potential effect of a salt reduction policy on health in SA.
BACKGROUND: Average salt intake in South African (SA) adults, 8.1 g/day, is higher than the recommended 4 - 6 g/day recommended by the World Health Organization. Much salt consumption arises from non-discretionary intake (the highest proportion from bread, with contributions from margarine, soup mixes and gravies). This contributes to an increasing burden of hypertension and cardiovascular disease (CVD). OBJECTIVES: To provide SA-specific information on the number of fatal (stroke, ischaemic heart disease and hypertensive heart disease) and non-fatal CVD events that would be prevented each year following a reduction in the sodium content of bread, soup mix, seasoning and margarine. METHODS: Based on the potential sodium reduction in selected products, we calculated the expected change in population-level systolic blood pressure (SBP) and mortality due to CVD and stroke. RESULTS: Proposed reductions would decrease the average salt intake by 0.85 g/person/day. This would result in 7 400 fewer CVD deaths and 4 300 less non-fatal strokes per year compared with 2008. Cost savings of up to R300 million would also occur. CONCLUSIONS: Population-wide strategies have great potential to achieve public health gains as they do not rely on individual behaviour or a well-functioning health system. This is the first study to show the potential effect of a salt reduction policy on health in SA.
Authors: A E Schutte; S Botha; C M T Fourie; L F Gafane-Matemane; R Kruger; L Lammertyn; L Malan; C M C Mels; R Schutte; W Smith; J M van Rooyen; L J Ware; H W Huisman Journal: J Hum Hypertens Date: 2017-03-23 Impact factor: 3.012
Authors: Karen Sliwa; Dike Ojji; Katrin Bachelier; Michael Böhm; Albertino Damasceno; Simon Stewart Journal: Clin Res Cardiol Date: 2014-01-28 Impact factor: 5.460
Authors: Michèle Ramsay; Mayowa O Owolabi; Onoja M Akpa; Felix Made; Akinlolu Ojo; Bruce Ovbiagele; Dwomoa Adu; Ayesha A Motala; Bongani M Mayosi; Sally N Adebamowo; Mark E Engel; Bamidele Tayo; Charles Rotimi; Babatunde Salako; Rufus Akinyemi; Mulugeta Gebregziabher; Fred Sarfo; Kolawole Wahab; Godfred Agongo; Marianne Alberts; Stuart A Ali; Gershim Asiki; Romuald P Boua; F Xavier Gómez-Olivé; Felistas Mashinya; Lisa Micklesfield; Shukri F Mohamed; Engelbert A Nonterah; Shane A Norris; Hermann Sorgho; Stephen Tollman; Rulan S Parekh; Chishala Chishala; Kenneth Ekoru; Salina P Waddy; Emmanuel Peprah; George A Mensah; Ken Wiley; Jennifer Troyer Journal: Hypertension Date: 2020-03-16 Impact factor: 10.190
Authors: Darshini Govindasamy; Katharina Kranzer; Nienke van Schaik; Farzad Noubary; Robin Wood; Rochelle P Walensky; Kenneth A Freedberg; Ingrid V Bassett; Linda-Gail Bekker Journal: PLoS One Date: 2013-11-13 Impact factor: 3.240