People who experience a jump in blood pressure when they consume salt are at increased risk of dying from heart disease, according to a study published in the Feb. 16, 2001 supplemental issue of Hypertension, a journal of the American Heart Association. The study's findings highlight the potential effects of dietary salt on long-term health. While not all hypertensive people are salt-sensitive and not all salt-sensitive people are hypertensive, salt-sensitive individuals with normal to high blood pressure are at increased risk of death when they consume lots of salt.
The researchers estimate that 26% of Americans with normal blood pressure and about 58% of those with high blood pressure may be salt sensitive.
Researchers estimate that 26% of Americans with normal blood pressure and about 58% of those with high blood pressure may be salt sensitive. [Feb. 16, 2001 supplemental issue of Hypertension]
People who experience a jump in blood pressure when they consume salt are at increased risk of dying from heart disease. Even salt-sensitive individuals with normal blood pressure are at risk, as blood pressure eventually rises. [Hypertension (supp), Feb. 16, 2001] Hypertension and salt sensitivity are independent risk factors for cardiovascular disease.
Processed food often has salt added as a flavor enhancer to encourage product sales. Significantly reducing processed food consumption is always a good idea. The general rule is that any food in a package has had salt added. Look at the labels on the food that you eat. If the sodium content per 100gm is greater than 0.2gm, the food is high in salt.
On average, only 10% of dietary sodium comes from salt added to food at the table. Therefore, beyond eliminating salt from the table, it is recommended that one reduces preserved and processed food consumption and avoids adding excessive salt to food being prepared at home. Ideally, one should try to reduce daily salt intake to 2,400mg (slightly more than 1 tsp). People should check food labels and watch out for high sodium items, including such processed foods as luncheon meats, prepared cheeses, canned vegetables, snack foods and baked products.