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Friday 27th November 2009
High levels of salt in food can lead to a large increase in the risk of heart disease and strokes, new research has indicated.
A study jointly carried out by the by World Health Organization's Collaborating Centre for Nutrition and the European Society of Hypertension Excellence Centre concluded that a significant link existed.
The results, published in the British Medical Journal, were based on a study of 13 previous research programmes in industrialised countries and found that a 5g reduction in daily salt intake would lower the chance of getting cardiovascular disease by 17 per cent.
Such a dietary change would also lower the odds of suffering a stroke by 23 per cent, the study noted.
Professor Pasquale Strazzullo of the European Society of Hypertension Excellence Centre concluded: "Our study supports current recommendations to reduce substantially salt intake worldwide to avoid unnecessary strokes and other cardiovascular events."
The centre describes its mission statement as being to provide a platform for the exchange of scientific study and research into hypertension.
Written by James Puckle
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