Our body's absorption capacity is limited. What is the daily intake of salt and soy sauce to ensure good health?

Salt is an essential seasoning in people's daily cooking. Scientific research shows that long-term excessive intake will seriously endanger human health. According to the report of the fourth national survey on nutrition and health status of residents, the risk of hypertension is increased by 14% for those who consume12g of salt every day, and by 27% for those who consume18g of salt every day. The Dietary Guidelines for China Residents suggest that the daily salt intake of adults should not exceed 6 grams. Nutrition experts say that a healthy life should start "salt reduction" surgery.

Salt is an important condiment, and its main chemical component is sodium chloride. Sodium is an important inorganic element in human body, which is closely related to human health. The data in the revised Guidelines for the Prevention and Treatment of Hypertension in China clearly show that an average daily increase of 2 g of dietary sodium can increase systolic blood pressure and diastolic blood pressure by 2.0 mmHg and 65438±0.2 mmHg respectively.

"Unhealthy lifestyles and behaviors such as high salt, high oil, unreasonable eating habits and lack of exercise are the main risk factors for the occurrence and prevalence of chronic diseases. Excessive salt intake can lead to chronic diseases such as hypertension and stroke. Sick. " Wang Longde, academician of China Academy of Engineering and honorary chairman of China Nutrition Society, provided a set of data: At present, there are 245 million adults aged 0-8 and above in China, and 435 million patients with normal high value. Death accounts for 12.6% of all deaths. Prevention is the most economical and effective health strategy. It is universally acknowledged that reducing salt intake is one of the most cost-effective intervention strategies for chronic diseases. "

By the end of 20 18, more than half of the countries in the world have taken salt reduction actions and formulated national guidelines for industrial salt reduction. It is understood that most countries have implemented salt reduction measures in processed foods, and the salt reduction actions of developed countries such as Britain, Finland, Australia and Japan have achieved results. Taking Finland as an example, salt reduction began in the 1970s.