Excessive consumption of salt and hypertension: Implications for public health / Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública
2018
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Abstract Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years. Normal 0 21 false false false ES JA X-NONE /* Style Definitions */
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Resumen La sal es necesaria para el buen funcionamiento del organismo, pero el aumento excesivo de su ingesta esta produciendo incremento en la incidencia de hipertension arterial (HTA), la que constituye el principal factor de riesgo de muerte en el mundo y el segundo de discapacidad por enfermedad cardiaca y accidente cerebrovascular. El objetivo de este trabajo fue revisar, desde una perspectiva actual, las relaciones existentes entre el consumo de sal (CNS) y la salud publica, haciendo enfasis en la HTA, asi como en las politicas existentes encaminadas a reducir su sobreuso. Multiples estudios senalan que la reduccion del CNS en la poblacion es una de las medidas mas eficaces. Sin embargo, la adicion de sal durante el cocinado no es el unico problema, ya que la mayor cantidad proviene de los alimentos preparados o precocinados. Por tanto, la lucha contra el consumo excesivo de sal debe concebirse como una actividad permanente de los servicios medicos, con el apoyo constante de las autoridades publicas y la colaboracion de las industrias alimentarias, a traves de reducir o eliminar la adicion de sal de los preparados, siguiendo las recomendaciones cientificas emitidas en los ultimos anos. Normal 0 21 false false false ES X-NONE X-NONE
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