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Nutrients 2015, 7(9), 8010-8019; doi:10.3390/nu7095375

A Modelling Approach to Estimate the Impact of Sodium Reduction in Soups on Cardiovascular Health in the Netherlands

1
DSM Biotechnology Center, Alexander Fleminglaan 1, Delft 2613AX, The Netherlands
2
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
3
DSM Nutritional Products, Wurmisweg 576, Kaiseraugst CH-4303, Switzerland
*
Author to whom correspondence should be addressed.
Received: 24 July 2015 / Revised: 28 August 2015 / Accepted: 6 September 2015 / Published: 17 September 2015
View Full-Text   |   Download PDF [95 KB, uploaded 17 September 2015]

Abstract

Hypertension is a major modifiable risk factor for cardiovascular disease and mortality, which could be lowered by reducing dietary sodium. The potential health impact of a product reformulation in the Netherlands was modelled, selecting packaged soups containing on average 25% less sodium as an example of an achievable product reformulation when implemented gradually. First, the blood pressure lowering resulting from sodium intake reduction was modelled. Second, the predicted blood pressure lowering was translated into potentially preventable incidence and mortality cases from stroke, acute myocardial infarction (AMI), angina pectoris, and heart failure (HF) implementing one year salt reduction. Finally, the potentially preventable subsequent lifetime Disability-Adjusted Life Years (DALYs) were calculated. The sodium reduction in soups might potentially reduce the incidence and mortality of stroke by approximately 0.5%, AMI and angina by 0.3%, and HF by 0.2%. The related burden of disease could be reduced by approximately 800 lifetime DALYs. This modelling approach can be used to provide insight into the potential public health impact of sodium reduction in specific food products. The data demonstrate that an achievable food product reformulation to reduce sodium can potentially benefit public health, albeit modest. When implemented across multiple product categories and countries, a significant health impact could be achieved. View Full-Text
Keywords: blood pressure; cardiovascular disease; food reformulation; salt; sodium; public health; health burden; disability-adjusted life years blood pressure; cardiovascular disease; food reformulation; salt; sodium; public health; health burden; disability-adjusted life years
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Bruins, M.J.; Dötsch-Klerk, M.; Matthee, J.; Kearney, M.; van Elk, K.; Weber, P.; Eggersdorfer, M. A Modelling Approach to Estimate the Impact of Sodium Reduction in Soups on Cardiovascular Health in the Netherlands. Nutrients 2015, 7, 8010-8019.

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