A carregar...
Publicação
Modeling the health impact of legislation to limit the salt content of bread in Portugal: A macro simulation study
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 584.43 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Background: Excessive salt consumption—associated with a range of adverse
health outcomes—is very high in Portugal, and bread is the second largest
source. Current Portuguese legislation sets a maximum limit of 1.4 g salt
per 100 g bread, but imported and traditional breads are exempted. In 2017
the Ministry of Health proposed reducing the salt threshold to 1.0/100 g by
2022, however the legislation was vetoed by the European Commission on
free-trade grounds.
Aims: To estimate the health impact of subjecting imported and traditional
breads to the current 1.4 g threshold, and to model the potential health impact
of implementing the proposed 1.0 g threshold.
Methods: We gathered bread sales, salt consumption, and epidemiological
data from robust publicly available data sources. We used the open source
WHO PRIME modeling tool to estimate the number of salt-related deaths
that would have been averted in 2016 (the latest year for which all data were
available) from; (1) Extending the 1.4 g threshold to all types of bread, and (2)
Applying the 1.0 g threshold to all bread sold in Portugal. We used Monte Carlo
simulations to generate confidence intervals.
Results: Applying the current 1.4 g threshold to imported and traditional bread
would have averted 107 deaths in 2016 (95% CI: 43–172). Lowering the current
threshold from 1.4 to 1.0 g and applying it to all bread products would reduce
daily salt consumption by 3.6 tons per day, saving an estimated 286 lives a year
(95% CI: 123–454).
Conclusions: Salt is an important risk factor in Portugal and bread is a major
source. Lowering maximum permissible levels and removing exemptions
would save lives. The European Commission should revisit its decision on the
basis of this new evidence
Descrição
Palavras-chave
public health, salt, policy, NCD and risk factors, nutrition
Contexto Educativo
Citação
Goiana-da-Silva F, Cruz-e-Silva D, Rito A, Lopes C, Muc M, Darzi A, Araújo F, Miraldo M, Morais Nunes A and Allen LN (2022) Modeling the health impact of legislation to limit the salt content of bread in Portugal: A macro simulation study. Front. Public Health 10:876827. doi: 10.3389/fpubh.2022.876827