[Restriction of salt intake in the whole population promises great long-term benefits].
Restricting salt intake not only leads to a decrease of blood pressure and a reduction in the incidence of arterial hypertension but also to a fall in cardiovascular morbidity and mortality. But high sodium intake is not only a risk factor for hypertension but also for cardiovascular diseases. Moderate reduction of daily salt intake in the entire population of Germany from the present level of 8-10 mg to 5-6 mg is of great benefit for disease load and to the economy. Any possible risk for a few groups of persons is predictable and can be coped with. General sodium reduction cannot be achieved only by individual advice, instruction or information campaigns but requires a reduction in the sodium content of industrially processed foods, in fast-food chains, restaurants and canteens because they supply 80% of total daily sodium intake. To achieve the target of restricting the sodium intake of the whole population it is recommended that an interdisciplinary and interprofessional task force, "Less salt for all" be established. This is to bring together the expertise of scientific societies and institutions that see their main task in the reduction of cardiovascular mortality and morbidity by primary prevention. Individual prevention in patients at risk can be very significantly improved by population-related preventive measures. These include, in addition to general limitation of sodium intake, continuing change in lifestyle.
Klaus
D
D
Medizinische Klinik, Klinikum Dortmund. d-klaus-dortmund@t-online.de
Böhm
M
M
Halle
M
M
Kolloch
R
R
Middeke
M
M
Pavenstädt
H
H
Hoyer
J
J
D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000517:prevention & control*; D004039:Diet, Sodium-Restricted; D005525:Food-Processing Industry; D005858:Germany / Q000453:epidemiology; D006293:Health Promotion; D006801:Humans; D006973:Hypertension / Q000453:epidemiology / Q000517:prevention & control*; D015994:Incidence; D008019:Life Style; D011322:Primary Prevention / Q000379:methods*; D012147:Restaurants; D012307:Risk Factors