A Low Salt Diet Could Cause Cardiovascular Disease

People suffering from high blood pressure are recommended to consume low sodium meals. In fact, most people are supposed to take a maximum of 2.3 grams of sodium a day, the amount present in a teaspoon of salt in a day.

New York Times however has recently reported that it is actually a low-sodium diet that would increase the chance of cardiovascular risk, referring to a review of studies conducted this year. The research was an observational review comprising 113,118 people who were investigated for a period of 4 years. Scientists recorded their blood pressure readings and approximated their level of sodium consumption by urinalysis.

Among 65,559 individuals who never contracted hypertension and consumed more than 7 grams of sodium every day, none of them increase their chances of contracting any cardiovascular disease. However, for those who consumed less than 3 grams of sodium every day, 26% of them increased their risk of death from cardiovascular events like for instance heart attack and stroke. This is in comparison to their counter parts who utilized more than 5 grams of sodium in a day.

Among those with blood pressure, those who consumed more than 7 grams every day increased the risk by 23% while those who consumed less than 3 gram increased their risk of cardiovascular death by 34%.

This prompted Dr. Andrew Mente, an epidemiologist at the University of McMaster, to saying that eating less salt does actually lower blood pressure. Moreover, it is not wise to consider blood pressure alone, but rather the actual clinical event. This is because less salt will expose you to critical cardiovascular diseases including stroke, heart attack and mortality in both the long run and the short run.

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