Limit by law the salt foods would reduce the number of heart att
The results of the investigation conducted by the School of Population Health at the University of Queensland (Australia) and published in Heart, warn of the need to impose these controls to minimize the risk of heart attacks and other problems, because, remember, eating too much salt raises blood pressure.
In addition, state intervention is necessary, according to the study and more in times of crisis, because it is a matter that affects the resources spent on public health.
The publication shows that when food firms reduced the salt content voluntarily, the rates of heart attacks fell by about 1%. One of the study participants, Linda Cobiac, said that "if we rely on businesses to voluntarily reduce salt content, we get a small profit, but the benefits of mandatory reductions would be 20 times greater."
WHO estimates that a 50% salt content in food processing and food industry are developed in restaurants reduce between 2.5 and three million the number of deaths with heart attacks and vascular.
In Australia, 94% of men and 64% of women eat more salt than recommended, similar figures to those of Americans. "When it is so excessive, it makes sense that the Government take action," notes Linda Cobiac, who recalled that this measure "is a health cost savings for the Government's long-term."
In addition, this legislation is necessary because trusting people to have self-discipline in the consumption of salt is the least effective method, because it reduces heart disease in only 0.5%.