This year’s National Hypertension Day theme: “Salt and high blood pressure”
Yesterday is the National Hypertension Day, this year’s theme is “salt and high blood pressure ”, designed to make the public aware of the disadvantages of eating too much salt. Wu Tongguo, director of the Department of Cardiovascular Medicine at the Guangzhou Red Cross Hospital, said that medical research clearly shows that excessive salt intake is an important cause of hypertension, and the incidence of hypertension in countries and regions that eat more salt is higher.
The World Health Organization recommends a daily salt intake of less than 6 grams, and Wu Tongguo believes that it is best to control below 2.5 grams. However, these standards are difficult to implement in real life because of the habits of taste and some wrong ideas.
●U.S. research shows that if the daily salt intake per person in the world is within 2.5 grams, 2.5 million cardiovascular and cerebrovascular diseases will be reduced each year.
UK legislation reduces food salt content
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Wu Tongguo said that the reduction of salt in food requires the joint efforts of the government and individuals. He introduced that the British government has reduced the salt by 10% every year through legislation and industry guidance. After three consecutive years, it has achieved a 30% drop in results, and the incidence of hypertension has dropped significantly.
At present, in order to cater to consumers, the food processing industry has increased the salt content of food products to increase the taste, and it is difficult to avoid these occult salts. To this end, Wu Tongguo suggested that the first step in limiting salt is to indicate the salt content on the food packaging. Stones of other mountains
Some high blood pressures “Bane” is salt
There are many patients with hypertension in the elderly, and patients can only take long-term medication control. Wu Tongguo said that in fact, high blood pressure is not an inevitable outcome of aging, and some high blood pressure is eaten by eating salt.
In China, the average prevalence of hypertension is 11% to 17%, increasing geographically from south to north. “It is not difficult to find that the northerners are heavier than the southerners, eating more salt than the southerners, and the northerners have a higher incidence of hypertension than the southerners. “Wu Tongguo said that Guangdong people eat Cantonese food is lighter, daily intake of salt (sodium chloride) 5 ~ 6 grams, the prevalence of hypertension is 10%; Shanghai daily average intake of sodium chloride is 7 ~ 9 grams, more patients with hypertension than Guangdong people; and the average daily intake of sodium chloride in northern residents is as high as 9 to 11 grams, and the prevalence of hypertension is 20% to 30%. Farmers eat more salt than there are in the city, and there are more high blood pressure than towns.
Why eating salt can cause high blood pressure? Wu Tongguo introduced that the mechanism of salt-induced hypertension is that sodium ions and water are largely retained in the body, causing excessive blood in the blood vessels, increased sodium tension in the blood vessel wall, slower blood flow, and greater flow resistance.
Similarly, reducing the amount of sodium ions in the body can alleviate high blood pressure. Among the high-pressure drugs, there is a large class of diuretics, which can excrete excess sodium through the urine to lower blood pressure.
Clinical trials published by researchers in San Francisco in the United States have shown that salt limitation can reduce the incidence of many diseases such as high blood pressure. If the daily salt intake per person in the world is within 2.5 grams, the number of patients with cardiovascular and cerebrovascular diseases will be reduced by 2.5 million per year.
It is worth noting that high-salt diets not only cause high blood pressure, but also related to cardiovascular disease, stroke, and kidney disease.
Misunderstanding
Salt will not be enough to eat physically enough?
Despite the light diet and low salt benefits, many people still believe that eating less salt will not work, because sweating will lose a lot of salt.
In order to refute this misconception, Wu Tongguo cited the example of the Indians: “They never put salt in the food, no one in the group had high blood pressure, and no other problems.” But the Indians have been hunting for a living since ancient times, often fighting with beasts, not necessarily & lsquo; boring & rsquo;. ”
He further pointed out that tigers, lions, etc. do not eat salt, the beasts are so strong that birds that do not eat salt are still flying high, and the fish that live in the sea all day long have a special system. Exclude the salt from the body.
All kinds of examples show that human beings are not born to eat a lot of salt, and the meat fish we eat every day contains sodium salt. The human kidney has a strong ability to reabsorb sodium ions, so it is normal. The diet generally does not lack sodium. ”
Eat less salt will become “white hair female”?
The story of “White-haired Girl” is deeply rooted in the hearts of the people. It gives people the impression that Xier lived in the cave for a long time, eating fruit for a living, not eating salt, and the hair turned white. So many people are afraid of eating less salt and less white hair on their heads.
However, it is a literary creation, which is not the case. Wu Tongguo said that eating salt is not much related to black and white hair.
It is recommended to try low sodium salt
Wu Tongguo emphasizes that although Guangdong people eat relatively little salt, they are still higher than the standard. It is best to reduce the daily salt intake to 2.5 grams. The incidence of blood pressure will further decline.
To create a healthy diet and cooking concept, try to eat less or not eat high-salt foods such as pickles, salted fish, salted duck eggs, and bean curd.
Some people like to eat a heavy diet, you can use the “alternative method”, such as vinegar, pepper, etc., sour, spicy can replace the salty taste stimulation to a certain extent.
If you have to eat salty, Wu Tongguo suggests that you can eat low sodium salt. At present, domestic and international competition to develop low sodium salts that replace sodium ions with calcium, magnesium and potassium ions is effective for preventing and reducing hypertension. Take the potassium chloride composite salt as an example, half of the potassium chloride and half of the sodium chloride, the taste is similar to the ordinary salt, and there is no harm.
In the cooking technique, it is not conducive to accurately controlling the salt by hand-slipping the salt into the pot. It is best to use a salt-scented spoon that just happens to hold a gram.