title: [Scientific statement] Report of the Salt Reduction Committee of the Japanese Society of Hypertension(2) Goal and strategies of dietary salt reduction in the management of hypertension.
abstract: In this section of the Report of the Salt Reduction Committee of the Japanese Society of Hypertension, the target level of dietary salt reduction and its scientific evidence, present status of salt consumption in Japan, salt-reducing measures/guidance methods in individuals and population strategies to reduce salt intake are introduced. In the Dietary Reference Intake for the general population in Japan (2010 version), the target levels of salt restriction in men and women were established as less than 9.0 per day and 7.5 g per day, respectively. The Japanese Society of Hypertension Guidelines for the Management of Hypertension 2009 recommended the target level of dietary salt restriction in patients with hypertension as less than 6 g per day. However, the National Health and Nutrition Survey of Japan in 2010 reported that the mean salt intake in adults was 10.6 g per day (men: 11.4 g per day and women: 9.8 g per day). To effectively decrease salt intake in Japan, it is necessary to reduce the consumption of high-salt foods (especially traditional foods) and replace high-salt seasonings (soy sauce and so on) with low-salt alternatives. Health-care professionals must effectively perform salt-reduction guidance for hypertensive patients in hospitals/administrative organizations. To promote population strategies for salt reduction in the whole society of Japan, social strategies, such as administrative policies, companies' cooperation and educational staff's cooperation, are necessary.
authors.affiliation: Department of Health Science, Shiga University of Medical Science, Otsu, Japan.
authors.forename: Katsuyuki
authors.initials: K
authors.lastname: Miura
authors.forename: Katsuyuki
authors.initials: K
authors.lastname: Ando
authors.forename: Takuya
authors.initials: T
authors.lastname: Tsuchihashi
authors.forename: Katsushi
authors.initials: K
authors.lastname: Yoshita
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Watanabe
authors.forename: Hiroo
authors.initials: H
authors.lastname: Kawarazaki
authors.forename: Hideo
authors.initials: H
authors.lastname: Matsuura
authors.forename: Miho
authors.initials: M
authors.lastname: Kusaka
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kai
authors.forename: Minoru
authors.initials: M
authors.lastname: Kawamura
authors.forename: Yuhei
authors.initials: Y
authors.lastname: Kawano
mesh_terms: D000328:Adult; D004034:Diet Surveys; D004039:Diet, Sodium-Restricted; D005260:Female; D006040:Goals; D006801:Humans; D006973:Hypertension / Q000178:diet therapy*; D007564:Japan / Q000453:epidemiology; D008297:Male; D011153:Population; D012955:Societies, Medical; D017673:Sodium Chloride, Dietary / Q000032:analysis*
chemical_list: D017673:Sodium Chloride, Dietary