Croatian Action on Salt and Health (CRASH): On the Road to Success-Less Salt, More Health.

Vlatka Buzjak Služek, Valentina Vidranski, Vanja Vasiljev, Danijela Stražanac, Dunja Skoko-Poljak, Lea Pollak, Verica Kralj, Sanja Kolarić Kravar, Ana Jelaković, Andrea Gross Bošković, Krunoslav Capak, Ana Stupin, Marija Bubaš, Marija Batinić Sermek, Mihaela Marinović Glavić, Željko Reiner, Tomislav Jukić, Ivan Pećin, Bojan Jelaković, Ines Drenjančević, Lovorka Bilajac

Journal: Nutrients 2024;16(10):

PMID: 38794755

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Abstract

The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014-2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9-1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.

Address: Department for Nephrology, Hypertension, Dialysis and Transplantation, University Hospital Center Zagreb, 10000 Zagreb, Croatia.; Croatian Hypertension League, 10000 Zagreb, Croatia.; School of Medicine, University of Zagreb, 10000 Zagreb, Croatia.; Faculty of Medicine, University of Rijeka, 51000 Rijeka, Croatia.; Ministry of Agriculture, 10000 Zagreb, Croatia.; Faculty of Medicine, University of Rijeka, 51000 Rijeka, Croatia.; Faculty of Health Studies, University of Rijeka, 51000 Rijeka, Croatia.; Teaching Institute of Public Health, 51000 Rijeka, Croatia.; Croatian Institute of Public Health, 10000 Zagreb, Croatia.; Ministry of Health, 10000 Zagreb, Croatia.; Croatian Agency for Agriculture and Food, 31000 Osijek, Croatia.; Croatian Institute of Public Health, 10000 Zagreb, Croatia.; Department of Physiology and Immunology, Faculty of Medicine Osijek, University of Osijek, 31000 Osijek, Croatia.; Scientific Centre of Excellence for Personalized Health Care, University of Osijek, 31000 Osijek, Croatia.; Department for Nephrology, Hypertension, Dialysis and Transplantation, University Hospital Center Zagreb, 10000 Zagreb, Croatia.; Faculty of Medicine, University of Rijeka, 51000 Rijeka, Croatia.; Department of Oncology and Nuclear Medicine, University Hospital Center Sestre Milosrdnice, 10000 Zagreb, Croatia.; School of Medicine, University of Zagreb, 10000 Zagreb, Croatia.; Department for Metabolic Diseases, University Hospital Center, 10000 Zagreb, Croatia.; Department for Food Supplements, Biologically Active and Psychoactive Substances, Croatian Institute of Public Health, 10000 Zagreb, Croatia.; Ministry of Health, 10000 Zagreb, Croatia.; Department of Clinical Chemistry, University Hospital Center Sestre Milosrdnice, 10000 Zagreb, Croatia.; Department for Metabolic Diseases, University Hospital Center, 10000 Zagreb, Croatia.; Department of Cardiology and Congenital Diseases of Adults, Polish Mother's Memorial Hospital Research Institute, 93-338 Lodz, Poland.

DOI: 10.3390/nu16101518

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https://medlineplus.gov/sodium.html

MeSH Terms: Croatia, Humans, Sodium Chloride, Dietary, Food Industry, Female, Nutrition Policy, Male, Diet, Sodium-Restricted, Health Promotion, Bread