Faculty of Medicine, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.
Can J Cardiol. 2011 Jul-Aug;27(4):437-45. doi: 10.1016/j.cjca.2011.04.012.
This review addresses the rationale for lowering dietary sodium intake in Canada and recent progress in this direction. Data from trials involving moderate and sustained (≥ 4 weeks) reductions in sodium intake demonstrated significant dose-dependent effects on blood pressure (BP) with larger effects in hypertensive individuals. Average sodium intake in Canada (approximately 3500 mg per day) is well above currently recommended intake targets (≤ 1500 mg per day). Approximately one-eighth of sodium intake is a natural component of food, with the remainder added by food industries (approximately 3/4) or at home (approximately 1/8). Modelling results suggest that lowering Canadian sodium intake to near recommended levels would reduce hypertension prevalence by approximately 30%, prevent approximately 15,500 cardiovascular events per year, and yield savings of approximately CAD$2 billion per year. These estimates do not include the potential additional benefits of long-term sodium restriction on BP, nor BP-independent effects. Actions to facilitate lower sodium intakes in Canada included dietary intake recommendations, mandatory nutritional labelling, a national intake survey, and recommendations of a Government-appointed Sodium Working Group (SWG) that aims to reduce Canadian intakes below 2300 mg per day by 2016. SWG strategies included voluntary reductions in sodium added by food industries, increased education, and research. However, the SWG has recently been disbanded, its responsibilities passed to a Federal-Provincial-Territorial Committee and to a new Food Regulatory Advisory Committee, and the significance for implementing recommendations is unclear. Health care practitioners are encouraged to promote lower dietary sodium intake in their patients and to advocate continued Government efforts to reduce the sodium content of the Canadian food supply.
这篇综述探讨了在加拿大降低饮食钠摄入量的基本原理，以及在这方面的最新进展。涉及适度和持续（≥4 周）减少钠摄入量的试验数据表明，血压与钠摄入量呈显著的剂量依赖性，高血压患者的效果更大。加拿大的平均钠摄入量（每天约 3500 毫克）远远高于目前建议的摄入量目标（每天≤1500 毫克）。大约八分之一的钠摄入量是食物的天然成分，其余部分由食品工业（约 3/4）或家庭（约 1/8）添加。建模结果表明，将加拿大的钠摄入量降低到接近建议水平，将使高血压患病率降低约 30%，每年预防约 15500 例心血管事件，并节省约 20 亿加元/年。这些估计不包括长期限制钠对血压的潜在额外益处，也不包括血压独立的影响。为促进加拿大降低钠摄入量而采取的行动包括饮食摄入建议、强制性营养标签、全国摄入量调查以及政府任命的钠工作组（SWG）的建议，该工作组旨在到 2016 年将加拿大的摄入量减少到每天 2300 毫克以下。SWG 的策略包括食品工业自愿减少添加的钠、加强教育和研究。然而，SWG 最近已解散，其职责已移交给联邦-省-地区委员会和新的食品监管咨询委员会，实施建议的意义尚不清楚。鼓励医疗保健从业者在患者中提倡较低的饮食钠摄入量，并倡导政府继续努力降低加拿大食品供应中的钠含量。
