Eating less salt reduces the chances of suffering a heart attack or stroke, the first long-term study of salt’s impact on health confirms today.
The findings, from a 15-year study, offer the clearest evidence yet that cutting salt consumption saves lives by reducing the risks of cardiovascular disease. People who ate less salty food were found to have a 25 per cent lower risk of cardiac arrest or stroke, and a 20 per cent lower risk of premature death. The results, published in the British Medical Journal, underline the need for population-wide salt reductions in the diet, the scientists conclude.
Despite campaigns to reduce salt intake, such as that run by the Food Standards Agency (FSA), actual evidence of any benefit has been limited. This has enabled the salt industry to contest vigorously the value of such campaigns.
The Salt Manufacturers’ Association questioned the quality and conclusions of the study. “The research only relates to subjects who already have high blood pressure. Most people have acknowledged for some time that such individuals may be advised to restrict their salt intake with their GP’s advice.
“What the evidence does not prove is that salt reduction will have any significant health benefits for the majority of us.”
Good grief!
More at The Times
No comments:
Post a Comment