Why the reduction in salt intake is beneficial to our health?

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Salt and sodium are often used interchangeably, but they are not the same. Benefits of reducing salt
The salt is a combination of two minerals (sodium chloride), comprising 40% and 60% sodium chloride.
Sodium is a mineral found naturally in foods. It is added during production of processed foods in the form of salt or other chemical additives and the preparation of food at home when adding common salt. It has the function to maintain the osmotic balance of the cells and regulates the volume of body fluids such as blood, in addition to acting in the normal functioning of muscles and nerves. However excessive intake of this nutrient is considered one of the biggest risk factors for the development of hypertension and other cardiovascular diseases.

In this sense, the World Health Organization (WHO) recommends that sodium intake for the adult population is up to 2,000 mg / day, which is equivalent to up to 5 grams of salt. This recommendation includes all the food that will be part of the power on and not only that amount used in the preparation or when the meal is ready.
The current scenario is worrying. Daily consumption Brazilian salt is more than twice the recommendation of the World Health Organization (WHO), because according to data from the Household Budget Survey (POF -2008-2009), the IBGE, the average daily salt intake comes 12 grams.

The reduction of sodium intake provides health benefits such as reducing the number of deaths by 15% for Stroke and heart attack by 10%. Still, studies show increase in four years in life expectancy for people with hypertension.
The Ministry of Health has adopted some strategies for reducing excessive sodium intake, including actions to promote adequate and healthy food and increasing the supply of healthy foods, voluntary reduction of sodium levels in processed foods and ultraprocessados ​​and food sold in food service establishments and restaurants, improved nutrition labeling in order to allow clearer information to consumers and provide healthier food choices, as well as education and awareness actions for consumers, industry, health professionals and other stakeholders.

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