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Modeling health gains and cost savings for ten dietary salt reduction targets.
- Source :
- Nutrition Journal; 4/26/2016, p1-10, 10p, 4 Charts, 1 Graph
- Publication Year :
- 2016
-
Abstract
- <bold>Background: </bold>Dietary salt reduction is included in the top five priority actions for non-communicable disease control internationally. We therefore aimed to identify health gain and cost impacts of achieving a national target for sodium reduction, along with component targets in different food groups.<bold>Methods: </bold>We used an established dietary sodium intervention model to study 10 interventions to achieve sodium reduction targets. The 2011 New Zealand (NZ) adult population (2.3 million aged 35+ years) was simulated over the remainder of their lifetime in a Markov model with a 3 % discount rate.<bold>Results: </bold>Achieving an overall 35 % reduction in dietary salt intake via implementation of mandatory maximum levels of sodium in packaged foods along with reduced sodium from fast foods/restaurant food and discretionary intake (the "full target"), was estimated to gain 235,000 QALYs over the lifetime of the cohort (95 % uncertainty interval [UI]: 176,000 to 298,000). For specific target components the range was from 122,000 QALYs gained (for the packaged foods target) down to the snack foods target (6100 QALYs; and representing a 34-48 % sodium reduction in such products). All ten target interventions studied were cost-saving, with the greatest costs saved for the mandatory "full target" at NZ$1260 million (US$820 million). There were relatively greater health gains per adult for men and for Māori (indigenous population).<bold>Conclusions: </bold>This work provides modeling-level evidence that achieving dietary sodium reduction targets (including specific food category targets) could generate large health gains and cost savings for a national health sector. Demographic groups with the highest cardiovascular disease rates stand to gain most, assisting in reducing health inequalities between sex and ethnic groups. [ABSTRACT FROM AUTHOR]
- Subjects :
- SALT in the body
PHYSIOLOGICAL effects of salt
PHYSIOLOGICAL effects of sodium
NON-communicable diseases
CARDIOVASCULAR diseases risk factors
PREVENTION
CONVENIENCE foods
COST control
FOOD packaging
MATHEMATICAL models
MEDICAL care costs
NUTRITION policy
PROBABILITY theory
RESEARCH evaluation
RESTAURANTS
SALT
SALT-free diet
SNACK foods
THEORY
QUALITY-adjusted life years
Subjects
Details
- Language :
- English
- ISSN :
- 14752891
- Database :
- Complementary Index
- Journal :
- Nutrition Journal
- Publication Type :
- Academic Journal
- Accession number :
- 115041064
- Full Text :
- https://doi.org/10.1186/s12937-016-0161-1