Each day we consume too much salt and the salt is far from being solely responsible. Indeed, almost 80% of our consumption1 comes processed products, namely ready meals such as pizzas, sauces and meats. How to reduce their consumption and why do it? Results from two experts, Professor Michel Krempf 2 and Prof. Eric Bruckert 3.
The new National Programme for Food (PNA) advises us to reduce salt intake, estimated at about 9 grams of salt per day or 15 g for some of us. It is far from the recommendations set by AFSSA (now handles) that are 6 g! Limit the amount of sodium daily is yet easier than it seems. To help us and motivate industry, an association of experts, SALT (Sodium for Food, Limit the rate, which is also an English translation of salt) has just been formed.
The many interests to consume less salt
Salt, although essential to life, becomes unhealthy if consumed in excess. First it promotes water retention, increases the metabolic syndrome and the risk of osteoporosis because it causes calcium leak and would affect hormones.
Reduce selma especially salt promotes hypertension (HTA). Specifically, arterial muscle tone varies according to the rate of sodium in the cells. However hypertension (hypertension) is a factor of cerebrovascular accident (CVA) and especially cardiovascular disease, the leading cause of death in France.
And contrary to popular belief, seniors are not the only ones concerned. And if some populations are more salt sensitive, ie more than 40 years, and hypertensive black people, everyone is concerned. Each year in France, 130 000 new patients are affected by the stroke of which 25% are under 65, knowing that hypertension is a major risk factor in the occurrence of such accidents.
We also know that reducing cardiovascular events by reducing the salt you can! For today as pointed out by Dr. Bruckert, “the reduction of coronary events is due for half to advances in cardiology and half to the improvement of two risk factors: hypertension and cholesterol. A key figure : decreasing of 3 g daily salt intake between 5800 and 9200 myocardial infarction are prevented in the United States! ”
Apply it daily is not so difficult
But reduce its consumption is not obvious since the salt is absolutely everywhere (even in chocolate to enhance flavor).
Our needs are only the equivalent of one teaspoon of salt, 6 g Yet only 10% of our daily consumption comes from the salt shaker and over 77% 4 of processed products.
The main sources:
- 36.9% come from grain products with 11% bread.
- 27.9% of meat and fish including 8% of the deli.
- 12.4% of ready-made soups and chips.
Finally 8.4% of dairy products with half the cheese … it is not worth so adding salt to the soup or lasagna Bolognese! It is quite possible to change habits. In Britain, thanks to extensive media pressure and actions of the group CASH (Call for Action on Salt and Health, established in 1996), manufacturers have reduced by 20 to 40% salt content of their products transformés5. Result, between 2008 and 2010, average consumption in Britain rose from 9.5 to 8.6 g / day, a reduction of 10%!
Moreover, reducing sodium intake to increase the potassium, calcium and magnesium to better balance the minerals in the blood and reduce the risk of hypertension.
