Cost-effectiveness of interventions to reduce dietary salt intake

Cobiac, LJ, Vos, T and Veerman, JL (2010) Cost-effectiveness of interventions to reduce dietary salt intake. Heart, 96 23: 1920-1925. doi:10.1136/hrt.2010.199240


Author Cobiac, LJ
Vos, T
Veerman, JL
Title Cost-effectiveness of interventions to reduce dietary salt intake
Journal name Heart   Check publisher's open access policy
ISSN 1355-6037
1468-201X
Publication date 2010-12
Sub-type Article (original research)
DOI 10.1136/hrt.2010.199240
Volume 96
Issue 23
Start page 1920
End page 1925
Total pages 6
Place of publication London, United Kingdom
Publisher BMJ Group
Collection year 2011
Language eng
Formatted abstract
Objective To evaluate population health benefits and
cost-effectiveness of interventions for reducing salt in
the diet.
Design Proportional multistate life-table modelling of
cardiovascular disease and health sector cost outcomes
over the lifetime of the Australian population in 2003.
Interventions The current Australian programme of
incentives to the food industry for moderate reduction of
salt in processed foods; a government mandate of
moderate salt limits in processed foods; dietary advice
for everyone at increased risk of cardiovascular disease
and dietary advice for those at high risk.
Main Outcome Measures Costs measured in
Australian dollars for the year 2003. Health outcomes
measured in disability-adjusted life years (DALY) averted
over the lifetime.
Results Mandatory and voluntary reductions in the salt
content of processed food are cost-saving interventions
under all modelled scenarios of discounting, costing and
cardiovascular disease risk reversal (dominant
cost-effectiveness ratios). Dietary advice targeting
individuals is not cost-effective under any of the
modelled scenarios, even if directed at those with
highest blood pressure risk only (best case median costeffectiveness
A$100 000/DALY; 95% uncertainty interval
A$64 000/DALY to A$180 000/DALY). Although the
current programme that relies on voluntary action by the
food industry is cost-effective, the population health
benefits could be 20 times greater with government
legislation on moderate salt limits in processed foods.
Conclusions Programmes to encourage the food
industry to reduce salt in processed foods are highly
recommended for improving population health and
reducing health sector spending in the long term, but
regulatory action from government may be needed to
achieve the potential of significant improvements in
population health.
Keyword Food Information Program
Lower blood-pressure
Cardiovascular disease
Public-health
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
School of Public Health Publications
 
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Created: Sun, 05 Dec 2010, 00:12:00 EST