In order to promote a healthy lifestyle for all people, reduce per capita salt intake, maximize the control of hypertension hazards, improve the health of the whole population, the provincial government and the Ministry of Health to determine a five-year joint project to reduce salt prevention and control of hypertension. Salt reduction prevention and control of hypertension in Shandong Province project implementation plan” mentioned, salt-related food package labeling salt content, in the “Lu Cuisine” series of dishes in the development of local standards should also increase salt reduction content. Salt consumption per capita exceeds the recommended amount by 2.1 times Shandong Province is a region with a high prevalence of cardiovascular diseases, with a prevalence of 25.1% of adults with hypertension, and a standardized mortality rate of 188.2/100,000 for hypertension-related cardiovascular diseases in 2004-2005, which is higher than the average level in the eastern region of China (171.6/100,000). Studies have shown that excessive salt (sodium) intake is one of the major causes of rising blood pressure levels and hypertension prevalence in the population, which in turn is an independent risk factor for the development of stroke and coronary heart disease. According to the results of the 2002 National Nutrition Survey, the per capita daily intake of cooking salt in China is as high as 11.9 grams, and the per capita daily cooking salt intake in Shandong Province is 12.6 grams, which is 2.1 times the recommended amount (6 grams) of the Chinese Dietary Guidelines for Residents. Salt reduction in the “Lu Cuisine” standard The province will increase salt reduction in the relevant local standards for salt-related food, guide food production and processing enterprises to control the use of salt, advocate and promote salt-related food packaging labeling salt content, salt content grading logo and low salt dietary health tips. At the same time, in the “Lu Cuisine” series of local standards to increase salt reduction content, to guide food service units, collective canteens to actively take measures to control the use of salt. Support food production and processing enterprises in the food production and processing process to reasonably reduce and control the amount of salt used. Encourage the development and production of sodium salt substitutes and low-salt foods. In addition, low-salt food counters will be opened in shopping malls, supermarkets and other food sales enterprises. Establish a salt reduction monitoring system This year, the provincial government and the Ministry of Health conducted a baseline survey to establish a project monitoring indicator system. The baseline level of salt intake and its sources, blood pressure and other indicators of the population will be grasped. On the basis of the baseline survey, establish a dynamic monitoring system for residents’ household cooking salt use, residents’ urinary sodium levels and blood pressure levels. Establish monitoring points in food production and processing enterprises, sales enterprises and catering units and collective canteens to carry out monitoring of policies related to low-salt food and low-salt catering, monitoring of salt and salt-related food production and sales, monitoring of knowledge and behavior of catering industry employees and salt use, etc., to dynamically understand changes in salt reduction policies and environmental support systems. By 2015, the daily salt intake per capita in the province will be reduced to less than 10 grams.