Infografía sobre Reducir el consumo de sal

Infografía sobre Reducir el consumo de sal

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Many Americans are fed up with high sodium in our food landscape.  Just how fed up? See for yourself with out most recent consumer survey insights.

Americans want to Break Up With Salt…..

  • El 78% de los padres desea menos sodio en los alimentos procesados
  • El 74% de los estadounidenses desea menos sodio en los alimentos procesados
  • El 72% de los estadounidenses desea menos sodio en los alimentos de los restaurantes

And they support government action to make it happen.

62% of consumers believe the government should be involved in setting limits on the amount of sodium added by food companies and restaurants.

El 85% de las personas apoyan políticas que reduzcan aún más el sodio en los alimentos que se sirven en las cafeterías de los colegios.

Por suerte, tienen a la ciencia de su lado.

La gran mayoría de los estudios avalan la necesidad de reducir el sodio.  Y el pequeño número de estudios que no admiten la reducción de sodio presentan una metodología cuestionable.

Actualmente, la ingesta de sodio de los estadounidenses procede de lo siguiente:

  • Alimentos procesados y de restaurante: más del 70%
  • Producidos de forma natural: 14%
  • Añadido durante el cocinado: 6%
  • Añadido mientras se come: 5%

And they’re ready to take control.

The survey found that 60% (3 out of 5) respondents want more control over the amount of sodium in the food they buy at the store and in a restaurant.
Nearly two-thirds of Americans (64%) have tried to reduce their sodium consumption.

Your voice matters! Tell us what you think and take action today Heart.org/sodium.

American Heart Association. Understanding Sodium Consumption Attitudes and Behaviors. IPSOS. Survey conducted May 25-June10 2016. Margin of error: 3.09.
Odom, Erika C., Corine Whittick, Xin Tong, Katherine A. John, and Mary E. Cogswell. Changes in Consumer Attitudes toward Broad-Based and Environment-Specific Sodium Policies—SummerStyles 2012 and 2015. Nutrients. August 2017
“Between 2012 and 2015, support for environment–specific policies to reduce sodium in food
prepared in school cafeterias (2012: 80.0%, 2015: 84.9%, Table 3), workplace cafeterias (2012: 71.2%,
2015: 76.6%), and quick-serve restaurants (2012: 70.8%, 2015: 76.7%) significantly increased.”
O'Donnell et al., N Engl J Med. 2014;371(7):612-623
Mente et al. Lancet. Published online 20 May 2016. 0:0 DOI: http://dx.doi.org/10.1016/S0140-6736(16)30467-6
Cobb, LK, et al. Methodological Issues in Cohort Studies That Relate Sodium Intake to Cardiovascular Disease Outcomes: A Science Advisory from the American Heart Association. Circulation. 2014: 129:00-00
http://circ.ahajournals.org/content/early/2014/02/10/CIR.0000000000000015.full.pdf
NEJM Dietary Sodium and Cardiovascular Disease Risk — Measurement Matters Mary E. Cogswell, Dr.P.H., Kristy Mugavero, M.S.N., M.P.H., Barbara A. Bowman, Ph.D., and Thomas R. Frieden, M.D., M.P.H. June 2016
Eckel RH, Jakicic JM, Ard JD, et al. 2013 AHA/ACC guideline on lifestyle management to reduce cardiovascular risk: a report of the American College of Cardiology/American Heart Association Task Force on Practice Guidelines. Circulation. 2014;129(25 Suppl
2):S76-99.
Harnack et al. Sources of Sodium in US Adults From 3 Geographic Regions. Circulation. May 2017 http://circ.ahajournals.org/content/135/19/1775

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