Salt Reduction May Contribute to Lower Mortality减盐可能有助于降低死亡率

Data from the Health Survey for England indicated that reduction in salt intake may contribute substantially to the decrease in mortality of stroke and ischaemic heart disease (IHD) from 2003 to 2011. The UK initiated a nationwide salt reduction programme in 2003/2004 and resulted in a 15% reduction in population salt intake by 2011 in a random sample of the population measured by 24 h urinary sodium excretion verified using para-aminobenzoic acid recovery method. Factors contributed to the decrease in mortality of stroke and IHD from 2003 to 2011include a fall in blood pressure (BP), a decrease in cholesterol, a reduction in smoking prevalence, and an increase in fruit and vegetable consumption. There was a fall in BP after adjusting for age, sex, ethnic group, education, household income, alcohol consumption, fruit and vegetable intake and body mass index (BMI) in individuals who were not on antihypertensive medication suggests that the falls in BP would be largely attributable to the reduction in salt intake.来自英格兰的健康调查数据显示盐摄入量减少可能对2003至2011年间中风和缺血性心脏疾病（ IHD）的死亡率下降有重大贡献。英国在2003/2004年发起了一项全国性的减盐计划，使2011年一项人口随机抽样24 h尿钠排泄量测得并用对氨基苯甲酸恢复方法验证的人口盐摄入量减少15 ％。从2003年到2011年有助于中风和IHD的死亡率下降的因素包括血压下降，胆固醇降低，吸烟率降低，以及水果和蔬菜消费量的增加。经调整了年龄，性别，教育，家庭收入，饮酒，水果和蔬菜摄入量和体重指数后，未用降压药者血压亦下降，提示血压下降在很大程度上归因于盐的摄入量减少。