Thinking of shaking some salt on your food? A new study found that decreasing the amount of additional salt added to foods is associated with a reduced risk of heart disease, heart failure and ischemic heart disease, according to a study published in the Journal of the American College of Cardiology.There's substantial evidence linking high sodium intake to high blood pressure, a major risk factor for cardiovascular disease. Recent studies suggest that the frequency at which an individual adds salt to their foods could be used to predict their individual sodium intake over time."Overall, we found that people who don't shake on a little additional salt to their foods very often had a much lower risk of heart disease events, regardless of lifestyle factors and pre-existing disease," said Lu Qi, MD, PhD professor at the School of Public Health and Tropical Medicine at Tulane University in New Orleans. By reducing additional salt to food, not removing salt entirely, is an incredibly modifiable risk factor that we can hopefully encourage our friends and family to make without much sacrifice.
Dr. Stuart Katzen
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