The health gains and cost savings of dietary salt reduction interventions, with equity and age distributional aspects

@inproceedings{Nghiem2016TheHG,
  title={The health gains and cost savings of dietary salt reduction interventions, with equity and age distributional aspects},
  author={Nhung Nghiem and Tony Blakely and Linda J Cobiac and Christine L Cleghorn and Nick Wilson},
  booktitle={BMC public health},
  year={2016}
}
BACKGROUND A "diet high in sodium" is the second most important dietary risk factor for health loss identified in the Global Burden of Disease Study 2013. We therefore aimed to model health gains and costs (savings) of salt reduction interventions related to salt substitution and maximum levels in bread, including by ethnicity and age. We also ranked these four interventions compared to eight other modelled interventions. METHODS A Markov macro-simulation model was used to estimate QALYs… CONTINUE READING

9 Figures & Tables

Connections & Topics

Mentioned Connections BETA
The health gain was greatest for an intervention where most ( 59 % ) of the sodium in processed foods was replaced by potassium and magnesium salts .
The health gain was greatest for an intervention where most ( 59 % ) of the sodium in processed foods was replaced by potassium and magnesium salts .
All Topics