July 2013 Issue
More Evidence for Less Salt, More Potassium
To reduce the risk of hypertension, stroke, and heart disease, health experts have emphasized the significance of reducing sodium and increasing potassium levels in U.S. diets in recent years. Three current reviews offer additional support that this strategy can, indeed, save lives. In a recent Cochrane review, modestly reducing salt intake in the diet was linked with lowering of blood pressure levels among individuals. In another review performed by the World Health Organization (WHO), reduced salt intake was associated with lowering blood pressure levels, as well as lowering the risks of stroke and mortality from stroke and coronary heart disease.
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