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2007-8-31 18:37:14 |
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Reducing salt intake can lower cardiovascular disease by a quarter, according to a study published on April 19, 2007 in the British Medical Journal. In addition, reduction of salt intake can decrease the risk of death from cardiovascular disease by up to a fifth, researchers found. Cardiovascular disease refers to diseases related to the heart and arteries such as heart disease and stroke. Low salt has been known to lower blood pressure. But the effect of salt on cardiovascular disease in a population is not clear. In the study, researchers followed up participants from two trials which were conducted to examine the effect that reducing salt in the diet had on blood pressure. The first trial completed in 1990 involved 744 people and the second completed in 1995 involved 2382. All participants had high, but normal blood pressure (pre-hypertension). In both trials, participants reduced their sodium intake by about 25 to 35 percent while the controls did not cut back on their salt intake. During the trials, 2415 participants completed their trial and provided information and 200 of them reported some sort of cardiovascular problem. Those who cut back on their salt intake during the trials tended to stick to a low salt diet compared to the control group, according to the researchers. The results show participants with pre-hypertension who reduced salt intake were 25 percent less likely to develop cardiovascular conditions over the course of 10 to 15 years after they completed trials. The risk of death from cardiovascular conditions in the group of participants who reduced salt intake was reduced by 20 percent compared to the group who did not reduce salt intake. The effect of low salt on cardiovascular problems was evident in each trial. The following is a chapter from the American Dietary Guidelines 2005. Chapter 8 Sodium and Potassium OVERVIEW On average, the higher an individual's salt (sodium chloride) intake, the higher an individual's blood pressure. Nearly all Americans consume substantially more salt than they need. Decreasing salt intake is advisable to reduce the risk of elevated blood pressure. Keeping blood pressure in the normal range reduces an individual's risk of coronary heart disease, stroke, congestive heart failure, and kidney disease. Many American adults will develop hypertension (high blood pressure) during their lifetime. Lifestyle changes can prevent or delay the onset of high blood pressure and can lower elevated blood pressure. These changes include reducing salt intake, increasing potassium intake, losing excess body weight, increasing physical activity, and eating an overall healthful diet. KEY RECOMMENDATIONS Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day. Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables. Key Recommendations for Specific Population Groups Individuals with hypertension, blacks, and middle-aged and older adults. Aim to consume no more than 1,500 mg of sodium per day, and meet the potassium recommendation (4,700 mg/day) with food. DISCUSSION Salt is sodium chloride. Food labels list sodium rather than salt content. When reading a Nutrition Facts Panel on a food product, look for the sodium content. Foods that are low in sodium (less than 140 mg or 5 percent of the Daily Value [DV]) are low in salt. Common sources of sodium found in the food supply are provided in figure 4. On average, the natural salt content of food accounts for only about 10 percent of total intake, while discretionary salt use (i.e., salt added at the table or while cooking) provides another 5 to 10 percent of total intake. Approximately 75 percent is derived from salt added by manufacturers. In addition, foods served by food establishments may be high in sodium. It is important to read the food label and determine the sodium content of food, which can vary by several hundreds of milligrams in similar foods. For example, the sodium content in regular tomato soup may be 700 mg per cup in one brand and 1,100 mg per cup in another brand. Reading labels, comparing sodium contents of foods, and purchasing the lower sodium brand may be one strategy to lower total sodium intake (see table 15 for examples of these foods). An individual's preference for salt is not fixed. After consuming foods lower in salt for a period of time, taste for salt tends to decrease. Use of other flavorings may satisfy an individual's taste. While salt substitutes containing potassium chloride may be useful for some individuals, they can be harmful to people with certain medical conditions. These individuals should consult a healthcare provider before trying salt substitutes. Discretionary salt use is fairly stable, even when foods offered are lower in sodium than typical foods consumed. When consumers are offered a lower sodium product, they typically do not add table salt to compensate for the lower sodium content, even when available. Therefore, any program for reducing the salt consumption of a population should concentrate primarily on reducing the salt used during food processing and on changes in food selection (e.g., more fresh, less-processed items, less sodium-dense foods) and preparation. Reducing salt intake is one of several ways that people may lower their blood pressure. The relationship between salt intake and blood pressure is direct and progressive without an apparent threshold. On average, the higher a person's salt intake, the higher the blood pressure. Reducing blood pressure, ideally to the normal range, reduces the risk of stroke, heart disease, heart failure, and kidney disease. Another dietary measure to lower blood pressure is to consume a diet rich in potassium. A potassium-rich diet also blunts the effects of salt on blood pressure, may reduce the risk of developing kidney stones, and possibly decrease bone loss with age. The recommended intake of potassium for adolescents and adults is 4,700 mg/day. Recommended intakes for potassium for children 1 to 3 years of age is 3,000 mg/day, 4 to 8 years of age is 3,800 mg/day, and 9 to 13 years of age is 4,500 mg/day. Potassium should come from food sources. Fruits and vegetables, which are rich in potassium with its bicarbonate precursors, favorably affect acid-base metabolism, which may reduce risk of kidney stones and bone loss. Potassium-rich fruits and vegetables include leafy green vegetables, fruit from vines, and root vegetables. Meat, milk, and cereal products also contain potassium, but may not have the same effect on acid-base metabolism. Dietary sources of potassium are listed in table 5 and appendix B-1. Considerations for Specific Population Groups Individuals With Hypertension, Blacks, and Middle-Aged and Older Adults. Some individuals tend to be more salt sensitive than others, including people with hypertension, blacks, and middle-aged and older adults. Because blacks commonly have a relatively low intake of potassium and a high prevalence of elevated blood pressure and salt sensitivity, this population subgroup may especially benefit from an increased dietary intake of potassium. Dietary potassium can lower blood pressure and blunt the effects of salt on blood pressure in some individuals. While salt substitutes containing potassium chloride may be useful for some individuals, they can be harmful to people with certain medical conditions. These individuals should consult a healthcare provider before using salt substitutes. |
