Red meat consumption and mortality

Source: Archives of Internal Medicine, Online First

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Date of publication: March 2012

Publication type: Research

In a nutshell: This piece of research was based on data from two large prospective cohort studies. The study found that red meat consumption was associated with an increased risk of cardiovascular disease and cancer. The authors conclude that substituting one serving of red meat for a serving of fish, poultry, nuts, legumes, low-fat dairy or whole-grains, would result in a 7% to 19% lower mortality risk.

Length of publication: 9 pages

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Reducing the population’s sodium intake: the UK Food Standards Agency’s salt reduction programme

Source: Public Health Nutrition, 2012, 15 (02) p. 254-261

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Date of publication: February 2012

Publication type: Journal article

In a nutshell: The UK Food Standards Agency undertook a salt reduction programme between 2003 and 2010. Evaluation of the campaign showed that significant reductions in salt intake for certain foods had been achieved, and that public awareness had increased. Similar approaches are now being adopted in other countries.

Length of publication: 8 pages

Some important notes: You will need an NHS Athens username and password to access this article. Please contact your local NHS library if you cannot access the full text. Follow this link to find your local NHS library.

The “Million Hearts” Initiative – preventing heart attacks and strokes

Source: New England Journal of Medicine, 2011, 365 (13) p. e27

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Date of publication: September 2011

Publication type: Journal article

In a nutshell: The Million Hearts Initiative has been launched by US government agencies working with a broad range of private sector partners. Their aim is to prevent one million heart attacks and strokes over the next five years. They plan to do this by implementing effective and inexpensive clinical and community innovations and initiatives. Interventions will involve areas such as aspirin use, cholesterol management, improving nutrition and reducing smoking.

Length of publication: 4 pages

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Salt reduction lowers cardiovascular risk: meta-analysis of outcome trials

Source: The Lancet, 2011, 378 (9789) p. 380-382

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Date of publication: July 2011

Publication type: Commentary

In a nutshell: A recent Cochrane review stated that cutting down on salt had no clear benefits in terms of cardiovascular disease. A commentary and re-analysis of data in the Lancet contradicts these findings, arguing that new analysis of the same data shows a significant reduction in cardiovascular events: stroke and heart attacks by 20% with a reduction of only 2g of salt a day. The National Heart Forum has also published a position statement on the Cochrane Review.

Length of publication: 3 pages

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Acknowledgements: The Cochrane Library and the National Heart Forum

Cost-effectiveness of interventions to reduce dietary salt intake

Source: Heart, 2010, 96 (23) p. 1920-1925

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Date of publication: December 2010

Publication type: Press release

In a nutshell: This study found that dietary advice targeting individuals is not cost-effective under any of the modelled scenarios, even if directed at those with highest blood pressure risk. Although the current programme that relies on voluntary action by the food industry is cost-effective, the population health benefits could be 20 times greater with government legislation on moderate salt limits in processed foods.

Length of publication: 6 pages

Some important notes: You will need an NHS Athens username and password to access this article. Please contact your local NHS library if you cannot access the full text. Follow this link to find your local NHS library.

Cost-effectiveness of interventions to reduce dietary salt intake

Source: Heart, Online First

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Date of publication: November 2010

Publication type: Research

In a nutshell: This study examined an Australian programme of incentives for the moderate reduction of salt in processed foods, a government mandate for moderate salt limits and dietary advice given to those with an increased risk of cardiovascular disease. The study found that mandatory and voluntary reductions in the salt content of processed food were cost-saving interventions,and even greater health benefits could be achieved with government legislation. Dietary advice was not found to be as cost-effective.

Length of publication: 6 pages

Some important notes: Please contact your local NHS library if you cannot access the full text. Follow this link to find your local NHS library.