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科学通报  2011 

中国高血压和心脑血管事件预防的高钾低钠饮食战略

DOI: 10.1360/972011-488, PP. 1322-1326

Keywords: ,,,高血压,心脑血管事件,预防

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Abstract:

减少高血压和心脑血管事件是我国当前面临的一项紧迫而艰巨的任务.政府需要增加慢性病预防的财政投入,大力宣传饮食钾钠平衡的健康意义,提倡高钾低钠饮食;建立《中国减盐与健康》专项基金和专家指导委员及相关机构,加快大规模高钾低钠盐人群干预试验和高钾低钠盐及相关产品的研发和应用,为减少高血压和心脑血管事件提供科学依据和安全、实效、经济的技术干预手段.为此,一方面要向欧盟学习成功的减盐经验,与食品工业及相关部门协调完善食品标签特别要标注食品中Na+,K+,Mg++,Ca++的含量及能量值,并将我国占盐摄入30%的加工食品用盐每年减少5%;另一方面需根据我国严重高钠低钾饮食的国情特点实施低钠高钾饮食战略性干预,要重点向占盐摄入70%的餐饮业及家庭烹任者大力宣传减盐补钾的健康意义,提倡国民选用市场已有的富钾低钠盐(70%NaCl+30%KCl,Na/K=1.81),大力支持和逐步推广正在研发的高钾低钠盐(NaCl/KCl=11,Na/K=0.81)以及有待研发和推广的富钾低钠酱油、咸菜等相关调味品.争取在“十二五”期间(2011~2015年)使人均食盐(NaCl)的日摄入量减少3g或钠的日摄入量减少50mmol,钾的日摄入量增加2g或50mmol,使尿Na/K下降50%,接近2.预计削减3g食盐/天可降低人群收缩压3mmHg(1mmHg=1.333×102Pa)和舒张压1.8mmHg,可减少13%的脑卒中和10%的缺血性心脏病突发事件.这对落实科技健康行动计划,改善我国人群健康,减轻社会负担,提高我国卫生健康科研水平及发展相关产业都具有重要意义.

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