Abstract

ARGUELLES, Juan; NUNEZ, Paula  and  PERILLAN, Carmen. Excessive consumption of salt and hypertension: Implications for public health. Rev. Mex. de trastor. aliment [online]. 2018, vol.9, n.1, pp.119-128. ISSN 2007-1523.  https://doi.org/10.22201/fesi.20071523e.2018.1.466.

Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world, and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years.

Keywords : Salt consumption; Sodium intake; Hypertension; Cardiovascular diseases; Public health.

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