Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

pressure, and the effect is greater in those with hypertension than in those with normal bloodpressure [551-554].There is evidence of a probable association between a diet low in sodium and a reduction in bloodpressure in children up to 18 years of age (Grade B, Section 13.2 in Evidence Report [14]) [553,557, 558].The Dietary Guidelines for Americans, 2010 draw similar conclusions regarding the relationshipbetween sodium and blood pressure. They state ‘a strong body of evidence has documented thatin adults, as sodium intake decreases, so does blood pressure. A moderate body of evidence hasdocumented that as sodium intake decreases, so does blood pressure in children, from birth to 18years of age’ [143]. They also note that people with hypertension, diabetes and chronic kidneydisease are more sensitive to sodium than healthier younger people, and that sensitivity to sodiumincreases with age.Cardiovascular disease: Despite extensive research on the relationship between sodium andblood pressure, few long term studies have examined changes in sodium intake and changes incardiovascular morbidity and mortality. Past studies have mainly included subjects withhypertension. The evidence suggests that reducing sodium intake by about 1,000mg/day isassociated with reduced risk of cardiovascular events (Grade C, Section 13.4 in Evidence Report[14]) [552, 559-564]. The results are consistent with results from drug trials that have shown thatreductions in high blood pressure also lead to reductions in adverse cardiovascular outcomes[565, 566].3.2.2.2 CancerEvidence of a probable association between consumption of salt and salt-preserved foods withgastric cancer was found in the systematic review prepared as the background paper for the JointWHO/FAO Expert Consultation on diet, nutrition and prevention of chronic diseases [567]. Thisassociation was described as convincing by the WCRF [42]. The WCRF also reported convincingevidence of an association between processed meats (meat preserved by smoking, curing, saltingor addition of chemical preservatives such as nitrites) and increased risk of colorectal cancer [42]but it is unclear whether the responsible factor in the food is the salt, other components such asnitrites, or a combination of these factors.3.2.2.3 Other conditionsBone health: Evidence suggesting an association between a low sodium diet and markers of bonehealth in postmenopausal women is inconclusive (Section 13.3, Evidence Report [14]).DRAFT Australian Dietary Guidelines- December 2011 84