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

摘要: 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 product reformulation in the Netherlands was modelled, selecting packaged soups containing on average 25% less sodium as an example achievable when implemented gradually. First, blood pressure lowering resulting from intake reduction modelled. Second, predicted translated into potentially preventable incidence mortality cases stroke, acute myocardial infarction (AMI), angina pectoris, heart failure (HF) implementing one year salt reduction. Finally, subsequent lifetime Disability-Adjusted Life Years (DALYs) were calculated. might reduce stroke approximately 0.5%, AMI 0.3%, HF 0.2%. related burden reduced 800 DALYs. This modelling approach can used to provide insight public specific food products. data demonstrate that benefit health, albeit modest. When across multiple categories countries, significant achieved.