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The World Hypertension League: where now and where to in salt reduction.

Campbell, Norm R C; Lackland, Daniel T; Lisheng, Liu; Zhang, Xin-Hua; Nilsson, Peter LU and Niebylski, Mark L (2015) In Cardiovascular diagnosis and therapy 5(3). p.238-242
Abstract
High dietary salt is a leading risk for death and disability largely by causing increased blood pressure. Other associated health risks include gastric and renal cell cancers, osteoporosis, renal stones, and increased disease activity in multiple sclerosis, headache, increased body fat and Meniere's disease. The World Hypertension League (WHL) has prioritized advocacy for salt reduction. WHL resources and actions include a non-governmental organization policy statement, dietary salt fact sheet, development of standardized nomenclature, call for quality research, collaboration in a weekly salt science update, development of a process to set recommended dietary salt research standards and regular literature reviews, development of adoptable... (More)
High dietary salt is a leading risk for death and disability largely by causing increased blood pressure. Other associated health risks include gastric and renal cell cancers, osteoporosis, renal stones, and increased disease activity in multiple sclerosis, headache, increased body fat and Meniere's disease. The World Hypertension League (WHL) has prioritized advocacy for salt reduction. WHL resources and actions include a non-governmental organization policy statement, dietary salt fact sheet, development of standardized nomenclature, call for quality research, collaboration in a weekly salt science update, development of a process to set recommended dietary salt research standards and regular literature reviews, development of adoptable power point slide sets to support WHL positions and resources, and critic of weak research studies on dietary salt. The WHL plans to continue to work with multiple governmental and non-governmental organizations to promote dietary salt reduction towards the World Health Organization (WHO) recommendations. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cardiovascular diagnosis and therapy
volume
5
issue
3
pages
238 - 242
external identifiers
  • PMID:26090335
  • WOS:000372863400010
ISSN
2223-3652
DOI
10.3978/j.issn.2223-3652.2015.04.08
language
English
LU publication?
yes
id
d2a8c5ec-20a9-4e42-b8c1-a0f453a93663 (old id 7484654)
alternative location
http://www.ncbi.nlm.nih.gov/pubmed/26090335?dopt=Abstract
date added to LUP
2015-07-08 20:34:16
date last changed
2016-09-20 03:23:20
@misc{d2a8c5ec-20a9-4e42-b8c1-a0f453a93663,
  abstract     = {High dietary salt is a leading risk for death and disability largely by causing increased blood pressure. Other associated health risks include gastric and renal cell cancers, osteoporosis, renal stones, and increased disease activity in multiple sclerosis, headache, increased body fat and Meniere's disease. The World Hypertension League (WHL) has prioritized advocacy for salt reduction. WHL resources and actions include a non-governmental organization policy statement, dietary salt fact sheet, development of standardized nomenclature, call for quality research, collaboration in a weekly salt science update, development of a process to set recommended dietary salt research standards and regular literature reviews, development of adoptable power point slide sets to support WHL positions and resources, and critic of weak research studies on dietary salt. The WHL plans to continue to work with multiple governmental and non-governmental organizations to promote dietary salt reduction towards the World Health Organization (WHO) recommendations.},
  author       = {Campbell, Norm R C and Lackland, Daniel T and Lisheng, Liu and Zhang, Xin-Hua and Nilsson, Peter and Niebylski, Mark L},
  issn         = {2223-3652},
  language     = {eng},
  number       = {3},
  pages        = {238--242},
  series       = {Cardiovascular diagnosis and therapy},
  title        = {The World Hypertension League: where now and where to in salt reduction.},
  url          = {http://dx.doi.org/10.3978/j.issn.2223-3652.2015.04.08},
  volume       = {5},
  year         = {2015},
}