A Salt Substitute May Cut Stroke Risk

 

Replacing regular salt with a low-sodium alternative in household cooking and seasoning may be an inexpensive and simple way to reduce the risk of stroke, heart attack and death from any cause in people with a history of stroke or high blood pressure, according to new research. 

It has long been recognized that higher potassium intake and lower sodium intake are linked to blood pressure reduction. There is limited evidence connecting them with fewer heart attacks and strokes. This new research suggests that low-sodium salt may be a simple, low-cost measure to reduce health inequities in heart disease.  

The findings show that major cardiovascular events were reduced with the salt substitute compared with the normal salt use group. Reducing blood pressure by reducing salt can make a significant impact on health. The is because hypertension is one of the main risk factors for stroke and heart disease. If blood pressure is uncontrolled and remains high, the risk for stroke and heart disease will be elevated while a low sodium diet can help reduce blood pressure.

Since the cost of salt substitutes is not very high, and it can be a practical intervention in low-income populations, thus widespread use of a salt substitute could help address health inequities related to cardiovascular disease.

As over 70 percent of our dietary sodium comes from packaged and prepared foods such as deli meat, pizza, tacos and chips, it is better to cook fresh to control the ingredients of the diet as much as possible.

In addition to lowering sodium intake, it is also important that other lifestyle factors that can help with blood pressure, such as weight loss and exercise. And more potassium in the diet can also have heart-health benefits.

Potassium helps relieve tension in the blood vessel walls, which can also lower blood pressure, according to the American Heart Association (AHA). 

The most natural way to for people to consume more potassium and less sodium is by consuming more natural sources of potassium — fruits and vegetables such as citrus fruits, bananas, tomatoes, spinach and broccoli.