Deepening the Action on Salt Reduction in China-suggestions on strategy and implementation plan.
10.3760/cma.j.cn112150-20221205-01176
- Author:
Long De WANG
1
;
Pu Hong ZHANG
2
;
Yuan LI
2
;
Ying Hua LI
3
;
Bing ZHANG
4
;
Hui Jun WANG
4
;
Jing WU
5
;
Jun Hua HAN
6
;
Chang Ning LI
3
;
Ning LI
7
;
Xin Hua LI
8
;
Gang qiang DING
4
;
Zhao Su WU
9
Author Information
1. Chinese Preventive Medicine Association, Beijing 100062, China.
2. The George Institute for Global Health (Australia) Beijing Representative Office, Beijing 100600, China.
3. Chinese Center for Health Education, Beijing 100011, China.
4. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
5. National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
6. Chinese Nutrition Society, Beijing 100020, China.
7. China National Center for Food Safety Risk Assessment, Beijing 100024, China.
8. People's Medical Publishing House, Beijing 100021, China.
9. Beijing Anzhen Hospital, Beijing Institute of Heart Lung and Blood Vessel Diseases, Capital Medical University, Beijing 100029, China.
- Publication Type:Journal Article
- MeSH:
Adult;
Child;
Adolescent;
Humans;
Sodium Chloride, Dietary;
Sodium, Dietary;
Diet;
Food;
China
- From:
Chinese Journal of Preventive Medicine
2023;57(7):1105-1114
- CountryChina
- Language:Chinese
-
Abstract:
Excessive sodium/salt intake is the leading dietary risk factor for the loss of healthy life in the Chinese population. The "Healthy China 2030" Action Plan set the goal of reducing salt intake by 20% by 2030. However, salt intake in China is still at a very high level in the world, with adults reaching 11 g/d, more than twice the recommended limit of 5 g/d. The current policies and action plans of China have targeted catering workers, children, adolescents, and home chefs in salt, oil, and sugar reduction actions. However, there are still obvious deficiencies in the coordinated promotion and implementation. This study, therefore, proposed a set of comprehensive strategies (named CHRPS that is composed of communication and education, salt reduction in home cooking, salt reduction in restaurants, reducing salt content in pre-packaged food, and surveillance and evaluation) and key implementation points for further deepening the salt reduction action in China. These strategies were developed based on the main sources of dietary sodium for Chinese residents, the status of "knowledge, attitude and practice" in salt reduction, evidence of effective intervention measures, existing policies and requirements, and the salt reduction strategies of the World Health Organization and experience from some other countries. As a scientific reference, the CHRPS strategies will help the government and relevant organizations quickly implement salt reduction work and facilitate the earlier realization of China's salt reduction goal.
