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Lower salt intake cuts death risk

23rd April 2007

A 15-year study on the impacts of eating salt on cardiovascular health has produced clear evidence that reducing salt intake lowers the risk of premature death.

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The study, led by Nancy Cook of Harvard Medical School, found that people who ate less salt were found to have a 25% lower risk of cardiac arrest or stroke, and a 20% lower risk of dying prematurely.

Published in the British Medical Journal, the study followed up two trials conducted in the late 1980s and early 1990s.

All of the 3,126 people studied had had high-normal blood pressure, or "pre-hypertension".

In the trials, participants reduced their salt (sodium) intake by about 25%-35%, from about 10g to around 7g.

Researchers from Boston's Brigham and Women's Hospital also found that those who cut salt in their diet tended to stick to a lower sodium diet in the long term.

 

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