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Reducing your salt intake may not sound very exciting, but new research suggests the rewards could be as significant as reducing your risk of premature death.
A study published in the Annals of Internal Medicine found that using salt substitutes in cooking reduces the risk of premature death from any cause or cardiovascular disease.
Tests have tested the use of table salt made with approximately 100% sodium chloride and optionally iodine, and the use of salt substitutes consisting of 25% to 30% potassium chloride and 60% to 75% sodium chloride. compared.
Dr Loai Albarkhuni, senior author of the study and assistant professor at Australia’s Bond University Institute of Evidence-Based Medicine, highlighted the long-term effectiveness of salt replacement in improving heart health.
This systematic review analyzed 16 randomized controlled trials involving 35,251 participants with an average age of 64 years and a higher than average risk of heart disease.
Most trials were conducted in China, but others were also conducted in the United Kingdom, Taiwan, Peru, the Netherlands and Norway.
The study found an association between salt substitution and lower urinary sodium levels and lower blood pressure, and found that the effects were comparable to blood pressure medications.
Albarqouni suggested this could explain the observed reduced risk of death.
However, the authors pointed to limitations, such as the variation in salt substitutes that varies considerably across countries.
The American Heart Association recommends that most adults, especially those with high blood pressure, limit their sodium intake to 1,500 milligrams per day and no more than 2,300 milligrams per day.
Although further research is needed to confirm the benefits of salt alternatives in India, this study highlights the potential health benefits of reducing salt intake and considering alternative flavoring options. .
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