| 引用本文：褚红玲,颜力,李妍,等.全民减盐的科学证据与政策建议[J].中国卫生政策研究,2013,6(11):23-30 |
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| 全民减盐的科学证据与政策建议 |
| 投稿时间：2013-07-22 修订日期：2013-11-04 PDF全文浏览 HTML全文浏览 |
| 褚红玲1,2, 颜力3, 李妍4, 阎丽静4, 钮文异1, 武阳丰1,2,4 |
1. 北京大学公共卫生学院 北京 100191
2. 北京大学临床研究所 北京 100191
3. 英国帝国理工大学公共卫生学院 伦敦 SW7 3DB
4. 北京大学医学部乔治健康研究所 北京 100191 |
| 摘要:大量科学证据显示，降低人群食盐摄入量或使用低钠富钾的代用盐可以降低血压，并进而减少心脑血管病的发生。中国人均食盐量严重超标，高血压患病率逐年升高，心脑血管疾病已成为我国居民的首要致死原因，制定行之有效的全民减盐政策在我国势在必行。本文通过全面回顾相关的科学证据及成本效果分析，借鉴国际减盐的行动与经验，基于我国饮食文化和现有的减盐行动，建议政府应倡导多部门合作的国家减盐专项行动，加强宣教力度，发挥餐饮业的作用，制定加工食品盐含量标准，鼓励低钠盐生产和营销，对特殊人群进行低钠盐价格补贴以及建立和完善监测评估及绩效考核与激励系统。 |
| 关键词:慢性病 防控 减盐 健康政策 |
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| Scientific evidence and policy recommendations for population-wide salt reduction |
| CHU Hong-ling1,2, YAN Li3, LI Yan4, YAN Li-jing4, NIU Wen-yi1, WU Yang-feng1,2,4 |
1. School of Public Health, Peking University, Beijing 100191, China
2. Peking University Clinical Research Institute, Beijing 100191, China
3. School of Public Health, Imperial College London, London SW7 3DB, United Kingdom
4. The George Institute for Global Health, Peking University Health Science Center, Beijing 100191, China |
| Abstract:Extensive scientific evidence shows that lowering sodium intake or using reduced-sodium and potassium salt substitutes can lower blood pressure levels across a population, and subsequently lower the incidence of cardiovascular disease. In China, salt consumption is extremely high, as a result, hypertension is a rising problem, and cardiovascular diseases have become the leading cause of death. Salt-reduction policy-making has become imperative. This paper reviews relevant scientific evidence, the cost-benefit of salt reduction, building on international experience, food culture in China, and current salt reduction initiatives in China. The paper puts forward plausible policy recommendations for reducing salt intake in China. These recommendations include establishing a national action on salt reduction with multisector collaboration, improving public health education, engaging the efforts of the food and catering industries, setting salt levels standards for processed food, encouraging the manufacture and sales of reduced-sodium potassium containing salt substitutes, providing subsidies for salt substitutes to target populations, and establishing a surveillance and evaluation system. |
| Key words:Non-communicable disease Prevention and control Salt reduction Health policy |
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