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SALT: briefly about the main thing.

11.03.2021

Evidence:

* excessive salt intake contributes to high blood pressure, which increases the risk of brain stroke and myocardial infarction, along with other cardiovascular diseases, diabetes and osteoporosis.

* most people in our country consume salt in an amount that exceeds the level recommended by WHO experts of 5.0 grams per day. According to Rosstat, the consumption of salt by Russians is 10-11 grams per day.

* the source of about 50% of the salt consumed is finished products (meat and sausage products, bread, savory snacks such as potato chips, crackers, crackers, canned products, etc.).

* increases salt intake, and the habit of finishing already prepared food at the table. In our country, 40% of Russians have this habit.

· around 2.5 million deaths worldwide can be prevented each year if salt intake is reduced to 5.0 grams per day or less.

 

To reduce salt intake to a safe level, it is necessary to include less often in the diet products with a high content of salt:

* less finished products with deep industrial processing (meat and sausage products, fish delicacies, savory crackers and crackers, canned products).

* less pickling and pickled products, strive to use low-salt or salt-free methods of harvesting and storing products. Sauerkraut can be prepared without adding salt, the fermentation process is facilitated by lactic acid contained in white cabbage.

* preferentially consume home-made food by reducing the salt content when cooking it. Follow the message - "More taste, less salt": instead of salt, you can use pepper, lemon juice, garlic, spices and herbs.

* to give a piquant taste to the broth, root vegetables (celery root, onions, carrots), roots (ginger root), herbs (basil) and other aromatic vegetables (celery stalks, leeks) are suitable.

* reduce the use of ready-made sauces such as soy sauce, ketchup, and salad dressings that contain large amounts of hidden salt.

· when using canned food, it is necessary to drain the liquid, and the products themselves should be washed with water to reduce the salt content.

* by removing the salt shaker from the table (from the quick access zone) , you can avoid the temptation to add to the already prepared dish.

 

ATTENTION!

· Any salt (even sea salt, rock salt, and pink salt) is SALT! And with high consumption, it has negative effects on the body.

· "Salt is less, but salt is iodized!" - the use of iodine-enriched salt in the cooking process will help prevent iodine deficiency, which is typical for all residents of our country.

 

Measures aimed at reducing salt consumption in society:

* Informing and improving knowledge in this area. Implementation of educational programs to reduce salt consumption among schoolchildren, students, students and other categories of citizens.

·         Active consumer awareness. Displaying information about the salt content on the food label. At the moment, the voluntary labeling of food products "Traffic light"has been introduced in the Russian Federation.

* active initiatives from colleagues from the food industry and public catering to reduce the level of salt in products and prepared dishes.

* expansion of preventive counseling on healthy nutrition in primary health care institutions (in health centers, in medical prevention offices).

 

health
uzalo48

 

Information prepared by GUZOT " Tsozimp»

according to the materials of the Ministry of Health of the Russian Federation


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