Estratégias para redução do consumo de nutrientes críticos para a saúde: o caso do sódio

Nilson, Eduardo Augusto Fernandes; Spaniol, Ana Maria; Santin, Rafaella da Costa; Silva, Sara Araújo da

doi:10.1590/0102-311x00145520

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…Regarding the national agreements with food industries for setting sodium targets, maximizing the policy impacts on sodium intake and on health outcomes will depend on broadening the targeted food categories, adopting regional and global benchmarks for sodium reduction 29 , 30 , strengthening the existing official monitoring and enforcement mechanisms, and controlling the use of food additives (e.g., preservatives) and/or nutrients (sugars or fats) added in place of sodium. Moreover, independent monitoring and evaluation of strategies should be implemented to avoid possible conflicts of interest and, in the future, more stringent targets, based on mandatory approaches should increase the reach and the impact of sodium reduction 31 , 32 , 33 . Nevertheless, food reformulation aimed solely to critical ingredients, such as sodium, is limited in reducing the overall risks of ultra-processed food consumption 34 .…”

Section: Discussionmentioning

confidence: 99%

Sodium intake according to NOVA food classification in Brazil: trends from 2002 to 2018

Nilson,

Andrade,

Claro

et al. 2024

Cad. Saúde Pública

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Excessive sodium intake is a major global public health issue and the identification of dietary sources and temporal trends in its consumption are a key to effective sodium reduction policies. This study aims to update estimates of sodium intake and its dietary sources in Brazil according to the NOVA food classification system. Records of 7-day food purchases of households from the Brazilian Household Budgets Survey of 2002-2003, 2008-2009, and 2017-2018 were converted into nutrients using food composition tables and the mean availability was estimated per 2,000kcal/day. Mean daily sodium available for consumption in Brazilian households has increased from 3.9 to 4.7g per 2,000kcal, from 2002-2003 to 2017-2018, over twice the recommended levels of sodium intake. From 2002-2003 to 2017-2018, the processed culinary ingredients, including table salt, represented the largest dietary source of sodium, although their participation in dietary sodium was reduced by 17% (66.6% to 55%), while the percentage of dietary sodium from processed foods increased by 20.3% and from ultra-processed foods increased by 47.6% (11.3% to 13.6% and 17% to 25.1%, respectively). In conclusion, the total household sodium availability remains high and has increased over time in Brazil, yet the participation of different dietary sources of sodium have gradually changed.

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Section: Discussionmentioning

confidence: 99%

Sodium intake according to NOVA food classification in Brazil: trends from 2002 to 2018

Nilson,

Andrade,

Claro

et al. 2024

Cad. Saúde Pública

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“…Even though, this voluntary reduction strategy was estimated to prevent or postpone approximately 110 thousand CVD cases and 2,600 deaths from CVD over a 20-year period [ 61 ]. However, the adoption of regulatory measures and more stringent targets could prevent more than threefold the impact of actual food reformulation [ 62 , 63 ]. Similarly, a recent study modeling the dietary and health impact of full compliance with WHO sodium reference values in Australia showed that it could reduce the average sodium intake of adults by 404 mg/day, corresponding to a 12% reduction.…”

Section: Discussionmentioning

confidence: 99%

Modelling the impact of sodium intake on cardiovascular disease mortality in Mexico

et al. 2023

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Background Cardiovascular diseases (CVD) represent the main cause of death in Mexico, while high blood pressure is suffered by about half of the adult population. Sodium intake is one of the main risk factors for these diseases. The Mexican adult population consumes about 3.1 g/day, an amount that exceeds what is recommended by the World Health Organization (WHO) < 2 g sodium/day. The objective of this study was to estimate the impact of reducing sodium intake on CVD mortality in Mexico using a scenario simulation model. Methods The Integrated Model of Preventable Risk (PRIME) was used to estimate the number of deaths prevented or postponed (DPP) due to CVD in the Mexican adult population following the following sodium intake reduction scenarios: (a) according to the WHO recommendations; (b) an “optimistic” reduction of 30%; and (c) an “intermediate” reduction of 10%. Results The results show that a total of 27,700 CVD deaths could be prevented or postponed for scenario A, 13,900 deaths for scenario B, and 5,800 for scenario C. For all scenarios, the highest percentages of DPP by type of CVD are related to ischemic heart disease, hypertensive disease, and stroke. Conclusions The results show that if Mexico considers implementing policies with greater impact to reduce sodium/salt consumption, a significant number of deaths from CVD could be prevented or postponed.

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“…Entretanto, a redução no conteúdo de sódio nos alimentos processados, embora possa aumentar os custos de produção, a longo prazo contribui com a redução de gastos com o tratamento de doenças crônicas não transmissíveis no Sistema Único de Saúde (SUS), como a hipertensão arterial. Níveis reduzidos da ingestão de sódio podem diminuir a taxa de prevalência de comorbidades associadas, implicando em menores custos com tratamentos médicos ofertados pelos sistemas de saúde e suas estruturas (NILSON et al, 2021).…”

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Redução de sódio em alimentos processados: Uma revisão narrativa da literatura

Rosa

Martins

Paula

2022

R. bras. Tecnol. Agroindustr.

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O sódio é um micronutriente envolvido na constituição estrutural de tecidos e desempenha importantes funções fisiológicas. Confere propriedades tecnológicas dentre elas a de conservação dos alimentos, composição dos sais de cura, gosto salgado, suculência e amaciamento de produtos cárneos. A maior fonte de sódio em dietas provém da ingestão de cloreto de sódio, seja no processamento de diferentes produtos industrializados ou adicionado diretamente no preparo de refeições em domicílios. A World Health Organization recomenda a ingestão diária de 2 g de sódio equivalente a 5 g de cloreto de sódio para reduzir do risco de doenças crônicas como hipertensão arterial e doenças cardiovasculares. Devido ao seu alto consumo pela população mundial, regulamentações, acordos e técnicas para sua redução e/ou substituição vêm sendo pesquisadas e implementadas. Assim, com este artigo se propõe a realizar uma revisão de literatura acerca dos substitutos para o sódio, os impactos destas ações na economia, saúde e longevidade, as principais regulamentações da área de alimentos, além das implicações tecnológicas. As alternativas de substitutos mais utilizados são blends de sais sem a presença do sódio, KCl, CaCl2, MgCl2, realçadores de sabor, como glutamato monossódico, lactato de levedura, cominuição dos grãos de cloreto de sódio e uso de condimentos, ervas e especiarias. Testes de aceitabilidade verificaram a viabilidade de muitas dessas estratégias, apresentando alternativas. Porém são necessários mais estudos que otimizem as características organolépticas e tecnológicas ao longo do processo, além da viabilidade econômica, visando sempre a promoção da saúde e a longevidade populacional.

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Estratégias para redução do consumo de nutrientes críticos para a saúde: o caso do sódio

Cited by 4 publications

References 30 publications

Sodium intake according to NOVA food classification in Brazil: trends from 2002 to 2018

Sodium intake according to NOVA food classification in Brazil: trends from 2002 to 2018

Modelling the impact of sodium intake on cardiovascular disease mortality in Mexico

Redução de sódio em alimentos processados: Uma revisão narrativa da literatura

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