PAHO/WHO Regional Expert Group Policy Statement – Preventing
                        cardiovascular disease in the Americas by reducing dietary salt intake
                        population-wide

Campbell, N. P. S.; Legowski, Barbara; Legetić, Branka; Wilks, RJ; Vasconcellos, Ana Beatriz; Reduction, Prt Group on Cardio Prevention through Dietary Salt

doi:10.1016/j.cvdpc.2009.12.003

Cited by 12 publications

(10 citation statements)

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“…Countries are also recognizing the need to balance longstanding programs to prevent iodine deficiency that rely on iodized table salt with initiatives to reduce salt intake. The WHO and PAHO have prepared technical documents that can be consulted for guidance in this regard …”

Section: Discussionmentioning

confidence: 99%

“…The WHO and PAHO have prepared technical documents that can be consulted for guidance in this regard. 5,8,[35][36][37][38]…”

Section: Challengesmentioning

confidence: 99%

“…To guide national governments in their efforts to reduce the overconsumption of salt at the population level, a variety of governmental and nongovernmental health organizations have provided recommendations . With processed and pre‐prepared foods—the main source of dietary salt in high‐income economies and their consumption increasing where people are undergoing nutrition transition—lowering salt content is most effectively achieved through policies that incentivize the food‐processing sectors to reformulate…”

mentioning

confidence: 99%

“…3,4 To guide national governments in their efforts to reduce the overconsumption of salt at the population level, a variety of governmental and nongovernmental health organizations have provided recommendations. [5][6][7][8][9][10][11][12][13][13][14][15][16][17] With processed and pre-prepared foods -the main source of dietary salt in high-income economies and their consumption increasing where people are undergoing nutrition transition 18 -lowering salt content is most effectively achieved through policies that incentivize the food-processing sectors to reformulate. 7 Since 2009, the Pan American Health Organization (PAHO) has supported a Technical Advisory Group (TAG) to mobilize policies and interventions to limit dietary salt intake.…”

mentioning

confidence: 99%

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Targets and Timelines for Reducing Salt in Processed Food in the Americas

Campbell

Legowski

Legetić

et al. 2014

J of Clinical Hypertension

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Reducing dietary salt is one of the most effective interventions to lessen the burden of premature death and disability. In high‐income countries and those in nutrition transition, processed foods are a significant if not the main source of dietary salt. Reformulating these products to reduce their salt content is recommended as a best buy to prevent chronic diseases across populations. In the Americas, there are targets and timelines for reduced salt content of processed foods in 8 countries—Argentina, Brazil, Canada, Chile, Ecuador, Mexico, and the National Salt Reduction Initiative in the United States and Paraguay. While there are common elements across the countries, there are notable differences in their approaches: 4 countries have exclusively voluntary targets, 2 countries have combined voluntary and regulated components, and 1 country has only regulations. The countries have set different types of targets and in some cases combined them: averages, sales‐weighted averages, upper limits, and percentage reductions. The foods to which the targets apply vary from single categories to comprehensive categories accounting for all processed products. The most accessible and transparent targets are upper limits per food category. Most likely to have a substantive and sustained impact on salt intake across whole populations is the combination of sales‐weighted averages and upper limits. To assist all countries with policies to improve the overall nutritional value of processed foods, the authors call for food companies to supply food composition data and product sales volume data to transparent and open‐access platforms and for global companies to supply the products that meet the strictest targets to all markets. Countries participating in common markets at the subregional level can consider harmonizing targets, nutrition labels, and warning labels.

show abstract

Section: Discussionmentioning

confidence: 99%

“…The WHO and PAHO have prepared technical documents that can be consulted for guidance in this regard. 5,8,[35][36][37][38]…”

Section: Challengesmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Targets and Timelines for Reducing Salt in Processed Food in the Americas

Campbell

Legowski

Legetić

et al. 2014

J of Clinical Hypertension

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“…Useful documents that can be used as templates have been produced by Hypertension Canada (http://www.hypertension.ca/en/policies accessed 20 September 2010), the Pan America Health Organization, 28 the Institute of Medicine 26 and Health Canada. 22 The WHO is also currently developing documents to aid countries with the development of programmes to reduce dietary salt through three platforms being held in 2010-2011.…”

Section: Develop a Policy Statementmentioning

confidence: 99%

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2011

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The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

Arboatti

Olivares

Sabbag

et al. 2014

Dairy Sci. & Technol.

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Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were

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PAHO/WHO Regional Expert Group Policy Statement – Preventing cardiovascular disease in the Americas by reducing dietary salt intake population-wide

Cited by 12 publications

References 0 publications

Targets and Timelines for Reducing Salt in Processed Food in the Americas

Targets and Timelines for Reducing Salt in Processed Food in the Americas

Interested in developing a national programme to reduce dietary salt?

The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

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