Many persons complaining of blood pressure tend to lower their intake of salt, which seems helpful in a way. A study conducted by Peninsula College of Medicine and Dentistry at the University of Exeter scientists, have disclosed that mild decrease in salt proportions probably does not reduce chances of dying or encountering a cardiovascular condition.
This analysis included 7 studies involving 6,489 participants. Most professionals accept that incorporating too much salt in the diet may not be good and that less salt intake was advantageous for persons with high or normal blood pressure. They believe that the results didn’t show significant improvements as the participants involved reduced their salt consumption moderately. The study suggests that more practical and less expensive ways of reducing salt intake should be made effective.
“Intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months. What we wanted to see was whether this dietary change also reduced a person’s risk of dying or suffering from cardiovascular events,” shared lead author Professor Rod Taylor who works at the Peninsula College of Medicine and Dentistry at the University of Exeter.
Many nations have government-sanctioned recommendations that support reduced dietary sodium. In the UK, the National Institute of Health and Clinical Guidance (NICE) seems to have hastened the reduction of salt in the general populace by allowing reduction from maximum 6g per day per adult by 2015 to 3g by 2025. With such government initiatives setting lower targets of salt intake and many food manufacturers cutting off salt from the ingredients, it is crucial to comprehend the benefits and risks of reducing salt intake.
The study is published in the latest edition of The Cochrane Library.