Scientific Institute of Public Health, Department of Public Health and Surveillance, J,Wytsmanstraat 14, Brussels, 1050, Belgium.
Arch Public Health. 2012 May 30;70(1):10. doi: 10.1186/0778-7367-70-10.
Many studies suggest that high salt intakes are related to high blood pressure and consequently cardiovascular diseases. In addition salt intake was found to be related with obesity, renal stones, osteoporosis and stomach cancer. Belgium, such as other European countries, is suffering from both salt intakes that are twice as high as the recommended intakes and mild iodine deficiency. No comprehensive strategy encompassing both public health problems has been developed. While specific salt reduction targets for processed foods are still under discussion using a consensus approach with industry, an agreement was signed between the bakery sector and the Ministry of Health in April 2009, to encourage and increase the use of iodised salt in the production of bread. Based on results of recent surveys on population iodine status it is advised not to currently revise iodine concentrations in salt in bread but to advocate for a higher percentage of bakers using iodised salt and to install a good monitoring system to control the percentage of bakers effectively using adequately iodised salt. With regard to salt reduction, it is of utmost importance that all companies contribute and harmonise the salt content of their products according to the lowest possible thresholds in a first step. In order to achieve this goal, it will be necessary, in addition to the consensus approach, to come up with at least some legislative tools such as a salt tax or mandatory labelling of foods exceeding a specific sodium concentration. Once salt reduction targets have been clearly defined in Belgium over the longer term, a legal framework should be set in place where iodine concentration in salt for the production of bread and household salt is strictly regulated by law, to avoid a large variability in the iodine content of salt brands consumed. In conclusion, it is possible to tackle salt reduction and iodine deficiency at the same time on the condition that the approach is coordinated and well monitored. All the interventions and measures taken should clearly include education and communication directed towards consumers, food producers, public health professionals, pharmacists, healthcare workers, and media representatives.
许多研究表明，高盐摄入量与高血压有关，进而与心血管疾病有关。此外，盐摄入量还与肥胖、肾结石、骨质疏松症和胃癌有关。比利时与其他欧洲国家一样，存在盐摄入量是建议摄入量的两倍且碘缺乏轻微的问题。没有制定涵盖这两个公共卫生问题的综合战略。虽然使用与行业达成共识的方法，正在讨论针对加工食品的具体减盐目标，但面包行业和卫生部已于 2009 年 4 月签署了一项协议，鼓励并增加在面包生产中使用碘盐。根据最近对人群碘状况的调查结果，建议目前不要修订面包中盐的碘浓度，而是提倡更多的面包师使用碘盐，并建立一个良好的监测系统，以有效控制有效使用充分加碘盐的面包师的比例。关于减少盐摄入量，所有公司都根据尽可能低的阈值，根据自己产品的特点来协调和统一产品中的盐含量，这一点至关重要。要实现这一目标，除了采用共识方法之外，还需要至少制定一些立法工具，如盐税或强制标签规定超过特定钠浓度的食品。一旦在比利时明确规定了长期的减盐目标，就应该建立一个法律框架，严格依法规定用于生产面包和家用盐的盐中的碘浓度，以避免食用的盐品牌的碘含量存在较大差异。总之，只要方法协调且得到很好的监测，就可以同时解决减少盐摄入量和碘缺乏的问题。所有采取的干预措施和措施都应明确包括针对消费者、食品生产商、公共卫生专业人员、药剂师、医疗保健工作者和媒体代表的教育和宣传。
