<\/p>\n
AA muhabirinin Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 Halk Sa\u011fl\u0131\u011f\u0131 Genel M\u00fcd\u00fcrl\u00fc\u011f\u00fcnden ald\u0131\u011f\u0131 bilgiye g\u00f6re, v\u00fccutta s\u0131v\u0131 dengesinin ve kan bas\u0131nc\u0131n\u0131n d\u00fczenlenmesinde, asit-baz dengesinin sa\u011flanmas\u0131nda ve sinir-kas sisteminde uyar\u0131lar\u0131n iletilmesinde tuz (NaCl) b\u00fcy\u00fck \u00f6nem ta\u015f\u0131yor.<\/p>\n
A\u015f\u0131r\u0131 tuz t\u00fcketimi, insan sa\u011fl\u0131\u011f\u0131n\u0131 olumsuz etkiliyor. D\u00fcnyada \u00f6l\u00fcmlerin yar\u0131dan fazlas\u0131na bula\u015f\u0131c\u0131 olmayan hastal\u0131klar neden olurken, bunlar\u0131n y\u00fczde 30’unu kalp-damar hastal\u0131klar\u0131 olu\u015fturuyor. Bu hastal\u0131klar i\u00e7in en \u00f6nemli de\u011fi\u015ftirilebilir risk fakt\u00f6rleri ise a\u015f\u0131r\u0131 tuz t\u00fcketimini de kapsayan sa\u011fl\u0131ks\u0131z beslenme, fiziksel aktivite yetersizli\u011fi, sigara ve alkol kullan\u0131m\u0131 olarak g\u00f6steriliyor.<\/p>\n
Y\u00fcksek kan bas\u0131nc\u0131 (hipertansiyon), d\u00fcnyadaki t\u00fcm \u00f6l\u00fcmlerin y\u00fczde 13’\u00fcnden sorumlu tutuluyor. Kan bas\u0131nc\u0131 seviyesinin en \u00f6nemli belirleyicisi de tuz miktar\u0131.<\/p>\n
G\u00fcnde 2 gramdan fazla y\u00fcksek sodyum ya da g\u00fcnde 5 gramdan fazla tuz t\u00fcketimi, y\u00fcksek kan bas\u0131nc\u0131, artm\u0131\u015f kalp hastal\u0131klar\u0131 ve inme riskini artt\u0131r\u0131yor. Bu nedenle tuz t\u00fcketiminin azalt\u0131lmas\u0131 gerekiyor. <\/p>\n
Tuz t\u00fcketiminin azalt\u0131lmas\u0131, kan bas\u0131nc\u0131n\u0131n d\u00fc\u015f\u00fcr\u00fclmesi, inme, kalp damar hastal\u0131klar\u0131 ve b\u00f6brek hastal\u0131klar\u0131 riskinin azaltmas\u0131nda en etkili y\u00f6ntemlerden biri. G\u00fcnde 5 gramdan daha az tuz al\u0131m\u0131 inme riskini y\u00fczde 23, kalp damar hastal\u0131klar\u0131n\u0131n genel h\u0131z\u0131n\u0131 y\u00fczde 17 azalt\u0131yor. Pek \u00e7ok Avrupa \u00fclkesinde g\u00fcnl\u00fck tuz t\u00fcketimi 8-11 gram. D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc (DS\u00d6) bu miktar\u0131 g\u00fcnde 5 gram olarak \u00f6neriyor.<\/p>\n
T\u00fcrkiye’de de yap\u0131lan SALT\u00dcRK \u00e7al\u0131\u015fmas\u0131, g\u00fcnl\u00fck tuz t\u00fcketiminin 15 gram oldu\u011funu g\u00f6steriyor. 2011 y\u0131l\u0131ndan itibaren uygulanan T\u00fcrkiye A\u015f\u0131r\u0131 Tuz T\u00fcketiminin Azalt\u0131lmas\u0131 Eylem Plan\u0131 sayesinde g\u00fcnl\u00fck ki\u015fi ba\u015f\u0131 tuz t\u00fcketimi 10,2 grama d\u00fc\u015fmesine kar\u015f\u0131n hala \u00f6nerilen miktar\u0131n 2 kat\u0131.<\/p>\n
Hayata ge\u00e7irilen eylem plan\u0131 sonras\u0131nda yap\u0131lan de\u011fi\u015fikler ise \u015f\u00f6yle:<\/p>\n
“- T\u00fcrk G\u0131da Kodeksi Ekmek ve Ekmek \u00c7e\u015fitleri Tebli\u011fi (2012) uyar\u0131nca ekmekteki tuz oran\u0131 y\u00fczde 25 azalt\u0131ld\u0131.<\/p>\n
– 100 gram ekmekte tuz miktar\u0131 2 gramdan 1,5 grama d\u00fc\u015f\u00fcr\u00fcld\u00fc. <\/p>\n
– Past\u0131rmadaki tuz oran\u0131 100 gram kuru malzemede 8,5 gramdan 7 grama d\u00fc\u015f\u00fcr\u00fcld\u00fc.<\/p>\n
– K\u0131rm\u0131z\u0131 biberdeki tuz oran\u0131 y\u00fczde 22 azalt\u0131ld\u0131. Buna g\u00f6re, 100 gram biberde tuz miktar\u0131 9 gramdan 7 grama indirildi.<\/p>\n
– Domates sal\u00e7as\u0131ndaki tuz miktar\u0131 y\u00fczde 64 azalt\u0131larak, 100 gram sal\u00e7ada tuz miktar\u0131 14 gramdan 5 grama d\u00fc\u015f\u00fcr\u00fcld\u00fc.<\/p>\n
– Zeytindeki tuz oran\u0131 y\u00fczde 50 azalt\u0131larak, maksimum d\u00fczey y\u00fczde 8 ile s\u0131n\u0131rland\u0131r\u0131ld\u0131.<\/p>\n
– Peynirdeki tuz oran\u0131 y\u00fczde 35-61 azalt\u0131ld\u0131. Farkl\u0131 peynir t\u00fcrlerine ba\u011fl\u0131 olarak 100 gram peynirdeki maksimum tuz miktar\u0131 3-7,5 gram olarak belirlendi. Tuz paketlerinin \u00fczerinde ‘Tuzu Azalt\u0131n Sa\u011fl\u0131\u011f\u0131n\u0131z\u0131 Koruyun’ ibaresi zorunlu k\u0131l\u0131nd\u0131.<\/p>\n
– Okul kantinlerinde sat\u0131\u015fa sunulan besinler i\u00e7in tuz miktar\u0131na y\u00f6nelik kriterler geli\u015ftirildi.<\/p>\n
– Kamu kurumlar\u0131n\u0131n kafeteryalar\u0131ndan ve yemekhanelerinden tuzluklar kald\u0131r\u0131ld\u0131.”<\/p>\n