An initiative to reduce salt intake among Americans could save thousands of lives, as well as billions of healthcare dollars. According to new research, a combined effort made by the United States government and the food industry to reduce American salt consumption by just 10 percent could prevent as many as half a million heart attacks, while saving the nation about $32 million in healthcare costs. The findings of the analysis were recently published in the Annals of Internal Medicine.
Reduction of salt intake can promote lower blood pressure levels, which is a key factor in the prevention of heart attack and stroke. Cutting salt consumption by only a small amount can lead to positive outcomes on a much larger scale. According to lead study author Dr. Crystal Smith-Spangler, “Per person on average it is a very small decrease in blood pressure, but over large populations, we saw a significant reduction in cardiovascular disease and in cost savings.”
The study was conducted by a research team from the Stanford University School of Medicine and the Veterans Affairs Palo Alto Health Care System in California. The researchers created computer models to determine the potential number of lives that could be saved by reducing salt consumption, and for use in evaluating the cost effectiveness of two possible means to the end goal. First to be assessed was a government and food industry combined initiative to reduce the amount of salt used in processed foods. Under a similar plan, the United Kingdom has achieved an estimated 9.5 percent decrease in nation-wide salt consumption. By achieving the same rate in the United States, the researchers estimated that a total of 531,885 strokes and 480,358 heart attacks would be prevented over the lifetime of adults ages 40 to 85. In addition, quality-adjusted life years would be increased by 2.1 million, and a total of $32.1 billion would be saved in healthcare costs.
Next, the researchers looked at the possible outcomes of imposing a tax on salt. If a tax increased the price of salt by 40 percent, this would lead to an estimated decrease in salt consumption of 6 percent, which could prevent 327,892 strokes and 306,137 heart attacks while saving nearly $22.4 billion in healthcare costs and extending quality-adjusted life years by 1.3 million. The research team determined that the scenario with a combined government and food industry effort had optimal results, in addition to seeming to be the most sensible option.
The new information adds to mounting evidence that supports the idea of a national effort to limit salt use in processed foods. Just last week, a report was released by the Institute of Medicine (IOM) recommending public health initiatives to reduce salt intake. Dr. Walter Willett, chairman of nutrition and epidemiology at the Harvard School of Public Health in Boston and co-author of the IOM report pointed out, “This new report strongly supports the conclusion that a concerted national effort to reduce sodium in processed foods would save hundreds of thousands of lives at minimal cost.” He then added, “We should not delay taking on this challenge.”
Another program, known as the National Salt Reduction Initiative, is calling for a 20 percent reduction in salt intake over the next five years. The initiative is lead by the New York City Health Department, under the direction of Mayor Michael Bloomberg, and is aimed at both food manufacturers and restaurants.
According to an accompanying commentary to the most recent study report that was co-authored by Dr. Thomas R. Frieden, director of the U.S. Centers for Disease Control and Prevention, as many as 75 percent of Americans consume more than the suggested maximum of 2.3 grams of salt per day. The commentary also pointed out that excess salt consumption contributes to 100,000 deaths annually in the United States. Taking control of your diet and choosing to eat heart-healthy is an important step in maintaining your overall health
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