<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1523</journal-id>
<journal-title><![CDATA[Revista mexicana de trastornos alimentarios]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. de trastor. aliment]]></abbrev-journal-title>
<issn>2007-1523</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-15232018000100119</article-id>
<article-id pub-id-type="doi">10.22201/fesi.20071523e.2018.1.466</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública]]></article-title>
<article-title xml:lang="en"><![CDATA[Excessive consumption of salt and hypertension: Implications for public health]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Argüelles]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Núñez]]></surname>
<given-names><![CDATA[Paula]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perillán]]></surname>
<given-names><![CDATA[Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Oviedo Facultad de Medicina y Ciencias de la Salud Departamento de Biología Funcional]]></institution>
<addr-line><![CDATA[Oviedo ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>9</volume>
<numero>1</numero>
<fpage>119</fpage>
<lpage>128</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-15232018000100119&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-15232018000100119&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-15232018000100119&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La sal es necesaria para el buen funcionamiento del organismo, pero el aumento excesivo de su ingesta está produciendo incremento en la incidencia de hipertensión arterial (HTA), la que constituye el principal factor de riesgo de muerte en el mundo, y el segundo de discapacidad por enfermedad cardiaca y accidente cerebrovascular. El objetivo de este trabajo fue revisar, desde una perspectiva actual, las relaciones existentes entre el consumo de sal (CNS) y la salud pública, haciendo énfasis en la HTA, así como en las políticas existentes encaminadas a reducir su sobreuso. Múltiples estudios señalan que la reducción del CNS en la población es una de las medidas más eficaces. Sin embargo, la adición de sal durante el cocinado no es el único problema, ya que la mayor cantidad proviene de los alimentos preparados o precocinados. Por tanto, la lucha contra el consumo excesivo de sal debe concebirse como una actividad permanente de los servicios médicos, con el apoyo constante de las autoridades públicas y la colaboración de las industrias alimentarias, a través de reducir o eliminar la adición de sal de los preparados, siguiendo las recomendaciones científicas emitidas en los últimos años.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world, and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Salt consumption]]></kwd>
<kwd lng="en"><![CDATA[Sodium intake]]></kwd>
<kwd lng="en"><![CDATA[Hypertension]]></kwd>
<kwd lng="en"><![CDATA[Cardiovascular diseases]]></kwd>
<kwd lng="en"><![CDATA[Public health]]></kwd>
<kwd lng="es"><![CDATA[Consumo de sal]]></kwd>
<kwd lng="es"><![CDATA[Ingesta de sodio]]></kwd>
<kwd lng="es"><![CDATA[Hipertensión]]></kwd>
<kwd lng="es"><![CDATA[Enfermedades cardiovasculares]]></kwd>
<kwd lng="es"><![CDATA[Salud pública]]></kwd>
</kwd-group>
</article-meta>
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