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Aktuelle Ernährungsmedizin 2018; 43(06): 488-504
DOI: 10.1055/a-0661-9556
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© Georg Thieme Verlag KG Stuttgart · New York

Kochsalz in der Ernährung

Table Salt in the Nutrition
Peter M. Jehle
,
Julia Beckert
,
Carolin Arendt
,
Maria Keller
,
Undine Stark
,
Anna M. Jehle
Subject Editor: Wissenschaftlich verantwortlich gemäß Zertifizierungsbestimmungen für diesen Beitrag ist Prof. Dr. med. Christian Löser, Kassel.
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Publication History

Publication Date:
10 December 2018 (online)

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Salz ist seit jeher unverzichtbar für den Menschen. Der Wert des Salzes für das menschliche Leben ist in allen Kulturen verankert. Natrium nimmt eine bedeutende Rolle in der Regulation des Volumenhaushalts unseres Körpers ein. Zudem ist es bei der Signalübertragung und dem Stofftransport im Körper von großer Bedeutung. Chlorid hingegen wird beispielsweise zur Salzsäureproduktion im Magen benötigt. Im folgenden Artikel werden die Auswirkungen einer erhöhten Kochsalzzufuhr auf verschiedene Organsysteme dargestellt.

Abstract

While salt, a vital mineral resource, plays an undeniably influential role in maintaining body functions, the general population tends to unknowingly consume too much of it on a daily basis. The DEGS-Study (German Adult Health Survey), which focuses on documenting the salt intake of the German population, shows that the median salt intake of 70 % of the participating women and 80 % of the men lies above the DGE’s (German Society for Nutrition) recommended daily dose of 6 g. The WHO similarly recommends a salt consumption of no more than 5 g per day (approximately a teaspoon of salt) as a target value in its guidelines. Salt plays an important role in regulating the renin angiotensin pathway (also known as the RAA pathway), which, in turn, maintains volume, sodium chloride and blood pressure homeostasis within the body. Understanding this process becomes increasingly important, as arterial hypertension is still a significant cause of death worldwide. The data of numerous large, randomized, controlled studies is evidence for the harmful effects of a high sodium chloride consumption on the human body. Current research is focused on further understanding the regulation of salt depots in the skin as well as the effect of sodium chloride on the microbiome of the intestinal tract.

Kernaussagen

  • Es liegen überzeugende Daten für einen indirekten, über die Höhe des Blutdrucks wirkenden Effekt einer hohen Speisesalzzufuhr auf die Entstehung von Herz-Kreislauf-Krankheiten vor.

  • Der direkte Zusammenhang zwischen einer hohen Speisesalzzufuhr und dem Risiko für kardiovaskuläre Krankheiten ist dagegen bisher noch unzureichend untersucht.

  • Die WHO empfiehlt (Strong Recommendation) eine Reduktion der Speisesalzzufuhr auf rund 5 g/Tag, um das Risiko für Hypertonie und kardiovaskuläre Krankheiten zu verringern.

  • Ein Zusammenhang zwischen Speisesalzzufuhr und einem erhöhten Risiko für Magenkrebs und Osteoporose ist wahrscheinlich.

  • Aktuelle Daten zeigen eine Beeinflussung des Mikrobioms durch Kochsalz. Hier ist zu klären, ob eine restriktive Kochsalzzufuhr in Zukunft auch für die Therapie von entzündlichen, rheumatischen und autoimmunen Erkrankungen eine Rolle spielt.

Schlüsselwörter

Kochsalz - Natrium - Chlorid - Renin-Angiotensin-Aldosteron-System - Hypertonie - SGLT-2 - Mikrobiom

Keywords

salt - natrium - chloride - Renin-Angiotensin-Aldosteron-System - hypertension - SGLT-2 - microbiome
 

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