Study: Using Low-Sodium Salt Cuts the Risk of Stroke

According to recent research, published in the New England Journal of Medicine, replacing regular salt with a low-sodium alternative reduces the risk of stroke in people with high blood pressure or prior stroke.Study Using Low-Sodium Salt Cuts the Risk of Stroke

The study included 20,995 participants living in rural areas of five provinces in China. The average age of participants was 65.4 years and 49.5%of them were female. Almost 73% had a history of stroke and 88.4% had a history of hypertension.

Participants in intervention villages were given a free salt substitute (about 75% sodium chloride and 25% potassium chloride) as a replacement for regular salt. They were prescribed to use it for cooking, seasoning, and food preservation.

Lead researcher Professor Bruce Neal of the George Institute for Global Health, Sydney, Australia says: “This study provides clear evidence about an intervention that could be taken up very quickly at very low cost. A recent modeling study done for China projected that 365,000 strokes and 461,000 premature deaths could be avoided each year in China if a salt substitute was proved to be effective. We have now shown that it is effective, and these are the benefits for China alone. Salt substitution could be used by billions more with even greater benefits.”


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