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Cutting Salt Intake 'Reduces Heart Attack Risk'
Scientists have today (April 20th) unveiled the strongest evidence yet that a low-salt diet can reduce the chances of developing cardiovascular disease.
The new study reveals that people who significantly reduce salt intake could cut the risk of the disease by a quarter. A dietary change of this nature would also reduce the risk of death by cardiovascular disease by as much as a fifth.
It is already known that excessive salt consumption raises blood pressure, which in turn increases the risk of suffering a heart attack or stroke.
The British Medical Journal has now reported that cutting salt intake by between 25 per cent and 35 per cent - from 10g to 7g - can have a startling impact upon a person's health.
Ellen Mason, cardiac nurse at the British Heart Foundation, said: "Salt intake amongst many adults and children in Britain is way too high. Salt can cause high blood pressure, which is a major risk factor for coronary heart disease - so we've all got to become detectives on the trail of this hidden killer.
"This study offers further observational evidence of strokes and heart attacks being linked to high salt intake. Many people could lower the level of salt in their diet by reducing the amount of processed food they eat. Also, by simply checking the labels," she added.
Campaign groups have argued for years that manufacturers should dramatically reduce the amount of salt in ready meals and processed foods. The counter argument is that salt is used as a preservative and to improve texture, but the Food Standards Agency has long been concerned at the impact this is having upon the nation's health.
Responding to the new study, Professor Graham MacGregor from the Consensus Action on Salt and Health, said: "Cutting salt is a simple way for people to reduce their risk of having a heart attack or a stroke. As 80 per cent of our salt intake comes from salt already added by the food industry this research provides compelling evidence for why the food industry should lower the salt content of their products.
"With the accumulating evidence now available to us, and the fact that the majority of a person’s salt intake comes from processed foods, every manufacturer now needs to act immediately to reduce the salt added to their foods."
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