Positive Trends in Awareness of Harmful Effetcs of High Salt Intake - 10 Years Croatian Action on Salt and Health (Crash). Data From 2008 and 2017 World Hypertension Days

Domislović,; Dapic, K.; Milicic, B.; Matašin, Marija; Bukal, N; Capak, Krunoslav; Drenjančević, Ines; Gulin, Marijana; Herceg-Cavrak,; Jelaković, Ana; Josipović, Josipa; Kos, Jelena; Radić, Josipa; Radovcic, M.; Stupin, Marko; Velkovski-Skopic, O; Vukovic-Brinar, I; Željković-Vrkić, Tajana; Reiner, Željko; Jelaković, Bojan

doi:10.1097/01.hjh.0000539338.99882.af

Cited by 2 publications

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“…With this Ordinance, Croatia joined a small number of European countries with such an advanced regulation (Table S4); 2) After years of negotiations, the largest meat industry in Croatia, PIK Vrbovec, made a reformulation of meat products and in 2016 reduced the proportion of salt in all its products by an average of 25%. We have continued with educative public health actions that increased awareness about salt (Table 2) [64]; 3) The control of the implementation of the project was done by analyzing the share of salt in bakery products. In the analyzed bread samples, the amount of salt was on average 1.34% (0.9% to 1.8%) and in the bakery products 1.21% (0.7% to 1.7%).…”

Section: Action Plan For Salt Reduction In Croatia Ministry Of Health...mentioning

confidence: 99%

Croatian Action on Salt and Health (CRASH): On the Road to Success. Less Salt, More Health

Jelaković,

Marinović Glavić,

Batinić Sermek

et al. 2024

Preprint

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World Health Organization recommends adjusting the salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as priority and most cost-effective intervention. In 2006. the main aim of the Croatian Action on Salt and Health was to decrease salt intake for 16% because of its critical intake and consequences on human health. We have organized educative activities for increasing awareness on salt harmfulness, defined food categories of prime interest, collaborate with industries and determine salt intake (24h urine-sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014 –2022, salt in the semi-white bread was reduced 14%, in bakery 22% and in largest meat industry in Croatia 25%. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced 15.9%-1.8 grams/day (22.8% men, 11.7% women). In last 18 years a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with food industry established and regulatory documents launched. However, salt intake is still very high underlying the need for continuation of efforts and even stronger activities.

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Section: Action Plan For Salt Reduction In Croatia Ministry Of Health...mentioning

confidence: 99%

Croatian Action on Salt and Health (CRASH): On the Road to Success. Less Salt, More Health

Jelaković,

Marinović Glavić,

Batinić Sermek

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…( 2) After years of negotiations, the largest meat industry in Croatia, PIK Vrbovec, made a reformulation of meat products and in 2016 reduced the proportion of salt in all its products by an average of 25%. We have continued with educative public health actions that increased awareness about salt (Table 2) [62]. (3) The control of the implementation of the project was performed by analyzing the share of salt in bakery products.…”

Section: Brief History Of Eighteen Years Old Salt War In Croatiamentioning

confidence: 99%

Croatian Action on Salt and Health (CRASH): On the Road to Success—Less Salt, More Health

Jelaković,

Marinović Glavić,

Batinić Sermek

et al. 2024

Nutrients

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The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014–2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9–1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.

show abstract

Positive Trends in Awareness of Harmful Effetcs of High Salt Intake - 10 Years Croatian Action on Salt and Health (Crash). Data From 2008 and 2017 World Hypertension Days

Cited by 2 publications

References 0 publications

Croatian Action on Salt and Health (CRASH): On the Road to Success. Less Salt, More Health

Croatian Action on Salt and Health (CRASH): On the Road to Success. Less Salt, More Health

Croatian Action on Salt and Health (CRASH): On the Road to Success—Less Salt, More Health

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