How to effectively regulate hyperglycemia and cardiovascular and cerebrovascular diseases?

The mechanism of cardiovascular and cerebrovascular diseases is the formation of atherosclerosis, and the obvious increase of diabetes and blood sugar will obviously increase the risk of atherosclerosis. Therefore, diabetes is a very important risk factor for cardiovascular and cerebrovascular diseases. The risk of cardiovascular and cerebrovascular diseases in diabetic patients is significantly higher than that in patients with normal blood sugar.

For patients with cardiovascular and cerebrovascular diseases, besides actively treating the primary disease, it is also necessary to attach great importance to the monitoring of blood sugar. Even if the primary disease is treated, if the blood sugar is not well regulated, cardiovascular and cerebrovascular diseases will occur again in the future. Therefore, it is necessary to actively correct and control the risk factors.

30% of hypertensive patients are related to sodium intake. Less salt intake is more beneficial to health. Indians in South America hardly eat salt and saturated fatty acids, eat a lot of fruits and vegetables and exercise regularly. Despite the great pressure of life, the blood pressure of adults is very low, with an average of only 96/6 1mmHg. Blood pressure basically does not increase with age, and cardiovascular diseases rarely occur. The salt intake of Yi people in Liangshan, China is very low, and the prevalence rate of hypertension is also the lowest in China. Patients with hypertension also benefit. The salt content per person per day is gradually reduced to 6g, and the systolic blood pressure can be reduced by 2~8mmHg. Reducing salt is the cheapest way to lower blood pressure.

Some developed countries have carried out nationwide salt reduction actions and adopted a series of salt reduction measures in processed food, food labeling and mass publicity. The salt reduction actions in Finland, Britain and Japan have achieved results, and the incidence of stroke has obviously decreased.

For example, Finland has implemented a series of salt reduction measures since 1979: food enterprises use mineral salts containing low sodium, high potassium and high magnesium instead of traditional sodium salts to reduce the content of sodium salts in food. The Law on Labeling Salty Foods was promulgated, stipulating that high-salt foods must be marked with the warning of "high-salt foods". If it is a low-salt food, it can be labeled as low-salt. Consumer health education; Train food practitioners on how to reduce salt; Media promotion activities. Through the above efforts, the daily salt intake per capita in Finland decreased from 65,438+0972 to 65,438+04 grams, to less than 9 grams in 2002. During the same period, the average diastolic blood pressure decreased by 65,438 00 mmHg, and the mortality rate of stroke decreased by 75% ~ 80%.