Hypertension worldwide affects one in three adults, half of all individuals aged 50 and up (WHO data). The higher the blood pressure, the more strenuous is the work of the heart. This increases the risks of heart attack and stroke, kidney failure, and heart failure, blindness And other misfortunes. Prevention is the way forward. Some insights to follow.
Hypertension, WHO recommendations
Hypertension is diagnosed when readings on separate occasions show a constant blood pressure of 140/90 mmHg or higher. Moreover, ‘high blood pressure’ can be prevented and treated. The WHO (World Health Organization) offers a number of simple tips on how to reduce the risk of developing it:
–
reduce the intake of
salt
. The direct link between excessive daily salt intake (>5 g/day) and the risk of hypertension has also been confirmed by the
EFSA
(
European Food Safety Authority
), in its opinion 15.3.08 on nutrient profiles related to food. The problem is topical, considering that the daily input medium of salt in the European population is still twice the threshold recommended by the WHO. And attention should be extended not only to added salt, but also to salt in packaged foods, and in foods served in public establishments. ‘Hidden salt’ deserves special attention in foods variously presented as ‘healthy’, vegetarian and vegan foods for example, which often contain excessive amounts of it,
– follow
a balanced diet
. The insights are not lacking, and the
Mediterranean diet
undoubtedly represents a model to follow, for heart health as well as for the prevention of neuro-degenerative diseases. Guidelines would certainly be helpful, almost as much as income redistribution that would allow even the less affluent segments of the population to be able to choose healthy foods over junk food,
– practice regular exercise. Simply walking briskly or riding a bicycle for half an hour every day can dramatically reduce the risks cardiovascular diseases, diabetes and some cancers. As well as helping to control weight and contributing to mental well-being. Conversely, WHO attributes sedentary lifestyle as the leading cause of about one million premature deaths, in the European macro-region,
– maintain a mass index
body
a
(
Body Mass Index,
BMI) consistent with health expectations. Body mass index is measured by dividing a person’s weight (in kilograms) by the square of his or her height (in meters). Therefore, the calculation to be performed is kg / m2. For example, an adult of
70 kg hight
o
1,75 m
has a BMI of 22.9 (equal to
70 kg / 1.752 m2
). BMI below 18.5 expresses underweight, between 18.5 and 25 normal weight, between 25 and 30 overweight, over 30 obesity,
–
avoid
excessive use of alcohol
. Consumption by alcoholic beverages in the WHO European region is the highest in the world. Harmful alcohol use is a major avoidable risk factor for neuropsychiatric disorders, cardiovascular disease, liver cirrhosis, and cancer. It is associated with several infectious diseases (HIV/AIDS and tuberculosis) and contributes significantly to unintentional and intentional injuries, including those from traffic accidents and suicides. Use of alcohol during pregnancy can eventually lead tosevere handicap of the child.
–Avoiding tobacco use.
‘Maintaining normal blood pressure.
‘, i
claims
authorized in Europe on certain foods
What foods
can carry health claims on their labels and advertisements that relate to ‘
maintenance of normal blood pressure
‘? Next, a selection of the health claims allowed in Europe. (1)
Foods with low/reduced sodium or salt content. The
claim
‘
Reduction of sodium consumption contributes to the maintenance of normal blood pressure’
may be used in marketing information relating to foods that have the characteristics to boast at least a ‘low’ or ‘reduced sodium/salt content’ under the European regulation on
nutrition & health claims
. Namely,
–
LOW SODIUM/SALT CONTENT
A claim that a food is low in sodium/salt, and any other claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.12 g of sodium, or an equivalent value of salt, per 100 g or 100 ml. For waters other than natural mineral waters covered by Directive 80/777/EEC, this value shall not exceed 2 mg of sodium per 100 ml.
–
VERY LOW SODIUM/SALT CONTENT
A claim that a food is very low in sodium/salt, and any other claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.04 g of sodium, or an equivalent value of salt, per 100 g or 100 ml. This claim is not used for natural mineral waters or other waters.
–
SODIUM-FREE or SALT-FREE
A claim that a food is sodium-free or salt-free, and any other claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.005 g of sodium, or an equivalent value of salt, per 100 g.
– REDUCED SODIUM CONTENT or SALT.
The indication that the content by sodium or the equivalent value di salt has been reduced, and any other similar wording, it is allowed only should the reduction either equal to at least 25 percent, compared with the average of products belonging to the same category. (2)
Omega-3. The ‘good fats‘ characteristic of fish and hemp in turn help prevent hypertension. Lo health claim admitted does not shine in clarity, ‘Docosahexaenoic acid and eicosapentaenoic acid (DHA and EPA) contribute to the maintenance of normal blood pressure.‘ And it can only be used on food products that provide a daily dose of 3 g of EPA and DHA. In order to support the claim, the consumer is informed that the beneficial effect is achieved by a
‘
daily intake of 3 g of EPA and DHA.(3)
Potassium. Also ‘
i
potassium contributes to the maintenance of normal blood pressure’.
Provided that the product where its presence is claimed contains at least a ‘significant amount’ of it. That is, 15% of Nutrit Valueiational Reference Guideline (2000 mg/day) for solid foods, half for liquids. (4)
The European Commission
has also been very strict in enforcing the NHC regulation (
Nutrition & Health Claims
). I
nutrition claim
allowed in Europe, are only those set out in the exhaustive list in the annex to the
reg. EC 1924/06, which in twelve years has been updated in really minimal detail. The health claim have instead been subjected to stricter scientific evaluation criteria than those for drugs. (5) With the result of discouraging operators from submitting new applications, the favorable outcome of which would have allowed consumers to receive more useful information about the role of certain foods in promoting health.
Dried fruits and
extra virgin olive oil
, for example, have been found to be leading players in the prevention of hypertension and cardiovascular disease in numerous scientific studies
. However, this information, although useful in educating consumers about a healthy and balanced diet, cannot be displayed on the bottles of our olive juices or on the labels of our nuts, as the Commission is limited to reviewing the applications of health claim That they come from munificent and courageous operators. That is, those capable of funding important scientific studies and dealing with the onerous procedures required by Brussels.
Dario Dongo
Notes
(1) Cf. reg. EU 432/12 as amended
(2) See reg. EC 1924/06, Consolidated Text, Annex and Article 9. NB, the claim ‘reduced in’ qualifies as a comparative nutrition claim, and is therefore subject to appropriate specification of terms of comparison. See the article https://www.greatitalianfoodtrade.it/consum-attori/barilla-pratiche-commerciali-sleali
(3) When thestatement regarding Omega 3 is used on dietary supplements and/or fortified foods, a warning should be added not to exceed the additional daily intake of 5 g of combined EPA and DHA. The
claim
shall not be used On foods intended for children
(4) See reg. EC 1925/06, reg. EU 1169/11
(5) See reg. EC 353/08. The critical application of the basic regulation on Nutrition & Health Claims was exposed by the writer at a conference-at the Catholic University of Piacenza, on 14.10.11-of which video can be found, on https://vimeo.com/31033738
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
