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What evidence is there that cutting back on salt will make a meaningful difference in public healthand in healthcare

spending? Nearly one in three Americans has high blood pressure (hypertension), and roughly another third have somewhat elevated
blood pressure (pre-hypertension). Nine out of 10 U.S. men and women will develop hypertension at some point in their lives. This
epidemic places a huge burden on the healthcare system and on our economy, estimated at $73.4 billion in direct and indirect costs for
)2009 alone. Researchers estimate that reducing the average daily sodium intake in the U.S. to 2,300 milligrams (about 1 teaspoon of salt
per day would prevent 11 million cases of hypertension and would save $18 billion in health care costs each year. Another study
estimates that cutting average daily sodium consumption by 1,200 milligrams (about teaspoon of salt) would prevent up to 99,000 heart
attacks and 66,000 strokes, and would save up to 92,000 lives a year. Thats a huge public health payoffsimilar to what the U.S. would
see if Americans cut their tobacco use in half. Beyond hypertension, heart disease, and stroke, lower sodium intake is associated with
lower risk of some cancers.
Source: The Case for Salt Reduction, The Nutrition Source, Harvard School of Public Health, seen: 11:41:41 112/321/11,
http://www.hsph.harvard.edu/nutritionsource/salt-questions/#sodium-regulation
Ninety percent of adults will develop high blood pressure at some point in their lives, an insidious disease that can start in childhood and

progress steadily over time. So it is only prudent to take steps in childhood to prevent this trajectory. In addition, if we become conditioned
to prefer high salt taste early in life, and we are surrounded by a high-sodium food supply, it becomes that much more difficult for us to cut
back on sodium later in life.
Source: See footnote 1
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Will sodium be banned from foods? No one is recommending a ban on using salt or sodium in foods, since such a ban is unrealistic

and unnecessary. The best approach to achieve a big cutback in sodium may be to phase it in over several years, industry-wide, in
moderate steps. Government regulations can help create a level playing field for sodium in foods, and this level playing field is crucial for
achieving sodium-reduction goals: If all companies reduce their sodium levels slowly and simultaneously, our taste buds will not notice
the change. The sodium reduction challenge is very different from past public health campaigns to stop smoking or eliminate trans-fats
from the food supply. A certain amount of sodium in our diets is safe, and sodium is critical to both palatability and to a variety of valued
food manufacturing, culinary, and preservation techniques. No sodium reduction initiative is going to be successful if it results in foods
and flavors that people dont want to eat.
Source: See footnote 1

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http://www.health.gov.il/Subjects/FoodAndNutrition/Nutrition/Adequate_nutrition/Pages/Na -reduce.aspx
10

Try to avoid eating foods that are high in salt. If you eat lots of these foods, it can be very easy to have a lot of salt. This is why it's

important to choose foods that are lower in salt, when you can.
Salt Tips: Check the label to help you choose healthier breakfast cereals. Try puffed wheat, wheat biscuits or muesli with no added salt.
Go for reduced-salt back bacon in your bacon sandwich. And try adding some slices of tomato instead of ketchup. When you're buying
bread, compare the amount of salt in different types and choose the lower one. Try having just a small amount of smoked foods such as
smoked meat and fish, or eat them less often, because these can be high in salt. Go for tinned veg and pulses without added salt. For
healthier snacks try to choose fruit or vegetables like carrot or celery sticks, a teacake or a fruit bun. If you are going to have crisps or
crackers check the label and choose those with a lower salt content. If you're choosing a ready meal or a ready-made pasta sauce,
compare different types and choose the one that is lower in salt. Go easy with ketchup, soy sauce, mustard, pickles and mayonnaise these can all be high in salt. Try not to add salt automatically when you're cooking or about to eat. Often people only use salt out of habit.
Eating out: If you're eating in a restaurant or caf, or ordering a takeaway, you can still eat less salt by making some smart choices.
When you order a pizza, choose vegetable or chicken toppings instead of pepperoni, bacon, or extra cheese. At the sandwich bar, go for
fillings such as chicken salad or poached salmon, instead of ham or cheese and pickle, which are usually higher in salt. If you're having a
Chinese or Indian meal, go for plain rice because this is lower in salt than egg-fried rice or pilau rice. Try not to have salty chips too often you could have a jacket potato instead. When you have a salad, ask for the dressing on the side, so you only have as much as you need.
Some dressings can be high in salt, as well as fat.
Cooking: There are lots of ways to add flavor to your cooking without using any salt. Add fresh herbs to pasta dishes, vegetables and
meat. Marinate meat and fish in advance to give them more flavor. Use garlic, ginger, chili and lime in stir fries. Add red wine to stews and
casseroles, and white wine to risottos and sauces for chicken. Make your own stock and gravy, instead of using cubes or granules, or
look out for reduced-salt varieties. Roast vegetables such as red peppers, courgettes, fennel, parsnips and squash to bring out their
flavor. Squeeze lemon juice onto fish or seafood. Try using different types of onion - brown, red, white, spring onions, shallots. Make
sauces using ripe flavor, some tomatoes and garlic. Use black pepper as seasoning on pasta, scrambled egg instead of salt.
Source: http://tna.europarchive.org/20090810121540/salt.gov.uk/ Seen: 11:75:41 /52/121/11.
11

Foods that are often high in salt: Anchovies, Bacon, Cheese, Chips (if salt added), Gravy granules, Ham, Olives, Pickles, Prawns,

Salami, Salted and dry roasted nuts, Salt fish, Smoked meat and fish, Soy sauce.

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Foods where some brands/recipes are high in salt: Baked beans, Breakfast cereals, Bread products such as crumpets, bagels; Cooking
and pasta sauces, Crisps, Pizza, Ready meals, Soup, Sandwiches, Sausages, Tomato, ketchup, mayonnaise and other sauces.
You don't need to stop eating high-salt foods altogether, but it's a good idea to cut down on the amount you eat or eat them less often.
Also, when you're shopping, take a look at the label and try to choose brands/recipes that contain less salt.
Source: See footnote 11.

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