Dietary salt intake and hypertension.
Dietary salt intake and hypertension.
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DOI：
10.5049/ebp.2014.12.1.7
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发表时间：
2014-06
期刊：
影响因子：
--
通讯作者：
Ha SK
中科院分区：
文献类型：
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作者：
Ha SK
在过去的世纪里，盐一直是与血压升高和心血管死亡率相关的密集科学研究的主题。适度减少饮食中盐的摄入量一般是降低血压的有效措施。然而，最近一些学术界和非专业媒体对限盐的好处提出了质疑，指出一些观察性研究中的结果不一致。将膳食盐从目前的9-12 g/天的摄入量减少到低于5-6 g/天的推荐水平，将对心血管健康产生重大的有益影响，沿着世界各地的重大医疗保健成本节约。世界卫生组织（世卫组织）强烈建议将减少膳食盐摄入量作为应对全球非传染性疾病危机的首要行动之一，并敦促成员国采取行动减少全民膳食盐摄入量，以减少高血压，心血管疾病和中风的死亡人数。然而，一些科学家仍然主张，在极端低盐摄入量下，心血管疾病发病率和死亡率的风险可能会增加。未来的研究可能会为一般人群提供最佳的钠减少策略和摄入量目标。在此之前，我们必须继续围绕减少盐对预防心血管疾病的最大益处建立共识，减少膳食盐摄入量的策略必须仍然是公共卫生议程的首要任务。
Over the past century, salt has been the subject of intense scientific research related to blood pressure elevation and cardiovascular mortalities. Moderate reduction of dietary salt intake is generally an effective measure to reduce blood pressure. However, recently some in the academic society and lay media dispute the benefits of salt restriction, pointing to inconsistent outcomes noted in some observational studies. A reduction in dietary salt from the current intake of 9-12 g/day to the recommended level of less than 5-6 g/day will have major beneficial effects on cardiovascular health along with major healthcare cost savings around the world. The World Health Organization (WHO) strongly recommended to reduce dietary salt intake as one of the top priority actions to tackle the global non-communicable disease crisis and has urged member nations to take action to reduce population wide dietary salt intake to decrease the number of deaths from hypertension, cardiovascular disease and stroke. However, some scientists still advocate the possibility of increased risk of CVD morbidity and mortality at extremes of low salt intake. Future research may inform the optimal sodium reduction strategies and intake targets for general populations. Until then, we have to continue to build consensus around the greatest benefits of salt reduction for CVD prevention, and dietary salt intake reduction strategies must remain at the top of the public health agenda.