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Relationship of household salt intake level with long-term all-cause and cardiovascular disease mortality in Japan: NIPPON DATA80
Hypertension Research ( IF 5.4 ) Pub Date : 2019-11-21 , DOI: 10.1038/s41440-019-0349-9
Azusa Shima 1 , Naomi Miyamatsu 2 , Katsuyuki Miura 1, 3 , Naoko Miyagawa 4 , Nagako Okuda 5 , Katsushi Yoshita 6 , Aya Kadota 1 , Harumitsu Suzuki 7 , Keiko Kondo 1 , Tomonori Okamura 8 , Akira Okayama 9 , Hirotsugu Ueshima 1, 3 ,
Affiliation  

In Asian countries, a major source of salt intake is from seasoning or table salt added at home. However, little is known about the adverse effects of salt intake evaluated according to household unit. We investigated the relationship between household salt intake level and mortality from all-cause and cardiovascular diseases (CVDs). Participants included 8702 individuals (56% women) who were living with someone else and who were aged 30–79 years and enrolled in the National Nutritional Survey of Japan in 1980 with a 24-year follow-up. Household nutrient intake was evaluated using a 3-day weighing record method in which all foods and beverages consumed by any of the household members were recorded. The household salt intake level was defined as the amount of salt consumed (g) per 1000 kcal of total energy intake in each household, and its average was 6.25 (2.02) g/1000 kcal. During the follow-up, there were 2360 deaths (787 CVD, 168 coronary heart disease [CHD], and 361 stroke). Cox proportional hazard ratios (HRs) for an increment of 2 g/1000 kcal in household salt intake were calculated and adjusting for sex, age, body mass index, smoking status, alcohol consumption status, self-reported work exertion level, household potassium intake, household saturated fatty acid intake, and household long-chain n-3 polyunsaturated fatty acid intake. The HRs (95% confidence intervals) were 1.07 (1.02, 1.12) for all-cause mortality, 1.11 (1.03, 1.19) for CVD, 1.25 (1.08, 1.44) for CHD, and 1.12 (1.00, 1.25) for stroke. The household salt intake level was significantly associated with long-term risk of all-cause, CVD, CHD, and stroke mortality in a representative Japanese population.

中文翻译:

日本家庭盐摄入量与长期全因和心血管疾病死亡率的关系:NIPPON DATA80

在亚洲国家,盐摄入的主要来源是在家中添加的调味料或食盐。然而,对于按家庭单位评估的盐摄入量的不利影响知之甚少。我们调查了家庭盐摄入量与全因和心血管疾病 (CVD) 死亡率之间的关系。参与者包括 8702 人(56% 为女性),他们与他人同住,年龄在 30-79 岁之间,并于 1980 年参加了日本国家营养调查,并进行了 24 年的随访。使用 3 天称重记录方法评估家庭营养摄入量,其中记录任何家庭成员消耗的所有食物和饮料。家庭食盐摄入量定义为每户每1000大卡总能量摄入的食盐量(g),其平均值为 6.25 (2.02) g/1000 kcal。随访期间,共有 2360 人死亡(787 例心血管疾病、168 例冠心病 [CHD] 和 361 例卒中)。计算家庭盐摄入量增加 2 g/1000 kcal 的 Cox 比例风险比 (HRs),并根据性别、年龄、体重指数、吸烟状况、饮酒状况、自我报告的工作强度水平、家庭钾摄入量进行调整、家庭饱和脂肪酸摄入量、家庭长链n-3多不饱和脂肪酸摄入量。全因死亡率的 HR(95% 置信区间)为 1.07(1.02, 1.12),CVD 为 1.11(1.03, 1.19),CHD 为 1.25(1.08, 1.44),卒中为 1.12(1.00, 1.25)。在具有代表性的日本人群中,家庭盐摄入量与全因、心血管疾病、冠心病和中风死亡率的长期风险显着相关。
更新日期:2019-11-21
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