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Author: Publisher: ISBN: 9789275123232 Category : America Languages : en Pages : 100
Book Description
The aim of this study was to map existing country policies and initiatives addressing population dietary sodium reduction in the Region of the Americas; to identify policy gaps following what is outlined in the World Health Organization (WHO) "Best Buys" most cost-effective recommendations for the prevention and control of diet-related noncommunicable diseases (NCDs); and to discuss priorities for future work to reduce population salt/sodium intake.
Author: Publisher: ISBN: 9789275123232 Category : America Languages : en Pages : 100
Book Description
The aim of this study was to map existing country policies and initiatives addressing population dietary sodium reduction in the Region of the Americas; to identify policy gaps following what is outlined in the World Health Organization (WHO) "Best Buys" most cost-effective recommendations for the prevention and control of diet-related noncommunicable diseases (NCDs); and to discuss priorities for future work to reduce population salt/sodium intake.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309148057 Category : Medical Languages : en Pages : 506
Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: Macy Shelton Publisher: ISBN: Category : Languages : en Pages :
Book Description
Salt is not only essential for sustaining human life, but it is also a functional ingredient. The sodium and chloride ions are used in food products to control microbial growth that can lead to food spoilage and cause illness. Salt is also used to enhance flavor, texture, leavening, and fermentation. The human body needs only a small amount of salt to properly function. Consuming excessive amounts of sodium has been correlated to adverse health effects including cardiovascular disease, cancer and high blood pressure. Most sodium in the American diet is derived from manufactured or processed foods. Only a small portion of the salt in the American diet is from adding salt as a seasoning to prepared foods.in Americans are overconsuming salt in their daily diet. Over the past fifty years, the U.S. government has established policies to help Americans reduce sodium in their diets. Federal governmental policy has been influenced by the actions of non-governmental organizations and local governments. Reducing sodium in the American diet will prevent hundreds of thousands of premature deaths and illnesses. Food manufacturers are tasked with reducing sodium in their product, without compromising the quality attributes consumers expect. There are several strategies used to remove sodium from manufactured food products and maintain functionality. These strategies include stealth reduction, adjusted processing techniques, modified salt crystal structures, and salt substitutes. Large food manufacturers have made commitments to achieve these goals. Some manufacturers have been able to achieve their commitments, while others are still in progress. Sodium reduction strategies are not a one-size-fits-all solution. Depending on the application, some strategies work better than others. Although removing sodium from the diet will benefit Americans from both an economic and public health standpoint, it will be challenging for food manufacturers.
Author: Publisher: ISBN: 9780309153287 Category : Languages : en Pages : 0
Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers. [Ed.] Le CD-ROM contient les annexes (pdf)
Author: World Health Organization Publisher: ISBN: 9789241504829 Category : Medical Languages : en Pages : 0
Book Description
This guideline provides the first global, evidence-informed recommendations on the consumption of potassium to reduce NCDs in most adults and children which WHO had developed. The recommendations in this guideline can be used by policy-makers, technical and program planners in the government and various organizations involved in the design, implementation and scaling-up of nutrition actions for public health and prevention of NCDs, to assess current potassium intake levels relative to a benchmark and develop measures to increase potassium intake, where necessary, through public health interventions including, but not limited to, food and product labelling, consumer education, and the establishment of food-based dietary guidelines (FBDG). The guideline should be used in conjunction with sodium and other nutrient guidelines to develop and guide national policies and public health nutrition programs.
Author: World Health Organization Publisher: World Health Organization ISBN: 9240069984 Category : Medical Languages : en Pages : 99
Book Description
The World Health Organization (WHO) has developed this report to monitor progress and identify areas for action in the implementation of sodium reduction policies and other measures within Member States and across WHO regions and World Bank income groups. For the first time, a Sodium Country Score from 1 (the lowest level) to 4 (the highest level) is allocated to each Member State based on the level of implementation of sodium reduction policies and other measures. The Sodium Country Score is used to estimate the impact of policy progress on population dietary sodium intake and cardiovascular disease.
Author: Jacqui Webster Publisher: MDPI ISBN: 3038429252 Category : Medical Languages : en Pages : 401
Book Description
This book is a printed edition of the Special Issue "Reducing Dietary Sodium and Improving Human Health" that was published in Nutrients
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309282985 Category : Medical Languages : en Pages : 225
Book Description
Despite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51 years of age and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease. A substantial body of evidence supports these efforts to reduce sodium intake. This evidence links excessive dietary sodium to high blood pressure, a surrogate marker for cardiovascular disease (CVD), stroke, and cardiac-related mortality. However, concerns have been raised that a low sodium intake may adversely affect certain risk factors, including blood lipids and insulin resistance, and thus potentially increase risk of heart disease and stroke. In fact, several recent reports have challenged sodium reduction in the population as a strategy to reduce this risk. Sodium Intake in Populations recognizes the limitations of the available evidence, and explains that there is no consistent evidence to support an association between sodium intake and either a beneficial or adverse effect on most direct health outcomes other than some CVD outcomes (including stroke and CVD mortality) and all-cause mortality. Some evidence suggested that decreasing sodium intake could possibly reduce the risk of gastric cancer. However, the evidence was too limited to conclude the converse-that higher sodium intake could possibly increase the risk of gastric cancer. Interpreting these findings was particularly challenging because most studies were conducted outside the United States in populations consuming much higher levels of sodium than those consumed in this country. Sodium Intake in Populations is a summary of the findings and conclusions on evidence for associations between sodium intake and risk of CVD-related events and mortality.
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Author: Institute of Medicine
Author: Macy Shelton
Author: Sonu M. M. Bhaskar
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Author: World Health Organization
Author: World Health Organization
Author: Jacqui Webster
Author: Institute of Medicine