Swapping salt for another seasoning can prolong life, study shows

London – Sprinkling salt substitutes on your meals can prolong your life, according to a new study. A global study found that choosing seasonings other than salt reduced the risk of premature death from cardiovascular disease or any cause by more than 10%.

They also reduced heart attacks and strokes by 11 percent. Consuming too much salt can cause blood clotting, cutting off the blood supply to major organs. Salt substitutes taste just like the real thing and can be found everywhere in the supermarket.

They also contain added potassium and less sodium, which can prevent high blood pressure, according to the international team.

“The degree of cardiovascular protection provided may depend on the degree of blood pressure drop,” the study authors wrote in the journal Heart.

“The blood pressure-mediated beneficial effects of salt substitution on clinical outcomes appear likely to accumulate in a broad population without adverse effects.”

“These findings are unlikely to reflect chance and support the adoption of salt substitutes in clinical practice and public health policy as a strategy to reduce dietary sodium intake, increase dietary potassium intake, lower blood pressure and prevent major cardiovascular events,” Researchers added media releases.

How much do alternatives help blood pressure?

The findings come from results from 21 clinical trials in Europe, the Western Pacific, the Americas and Southeast Asia, involving nearly 30,000 people. Salt replacement lowered blood pressure in all participants.

Overall, systolic (top numbers) and diastolic (bottom numbers) readings decreased by 4.61 and 1.61 mm/Hg, respectively. The former reflects the strength of the heart as it beats, while the latter reflects the strength of the heart at rest between beats. If any one blood pressure value is too high, major organs are vulnerable to stress.

For every 10% decrease in sodium chloride ratio, systolic and diastolic blood pressure decreased by 1.53 and 0.95 mm/Hg, respectively. According to the Centers for Disease Control and Prevention, nearly half of U.S. adults have high blood pressure.

Estimates show that about a third of all cases are undiagnosed, and health officials have dubbed them a “silent killer” — because there are few symptoms.

“Both excess dietary sodium and dietary potassium deficiency are recognized causes of hypertension,” the team wrote. “Randomized trials suggest that reducing dietary sodium intake or supplementing potassium reduces blood pressure.”

“A sodium-reducing, potassium-rich salt substitute, in which some of the sodium chloride (NaCl) in regular salt is replaced by potassium chloride (KCl), combines these blood pressure-lowering effects.”

What Makes Salt Substitutes Healthy?

Blood pressure reductions were consistent in those using salt substitutes regardless of geographic location, age, gender, history of hypertension, body mass index (BMI), and baseline levels of blood pressure, urinary sodium and potassium. There is no evidence that higher dietary potassium levels have any harmful effects on health.

Standard table salt or rock salt is actually 100% sodium chloride. In alternatives like LoSalt, up to two-thirds of the sodium is replaced by potassium. Many people lack salty minerals in their diets.

However, the body needs this mineral to maintain healthy muscles and nerves and normal blood pressure. Studies have previously linked supplements with lower blood pressure. A quarter teaspoon of roe salt contains 450 mg of potassium, which is 23% of an adult’s daily value.

Western diets already contain high levels of processed foods, a habit that has prompted calls for the food industry to also switch to low-sodium salts.

The researchers concluded: “Since lowering blood pressure is the mechanism by which salt replacement conferred cardiovascular protection, the observed sustained reduction in blood pressure provides a generalization of the cardiovascular protection observed in SSaSS outside of China and elsewhere. strong reason.”

Southwest News Service writer Mark Waghorn contributed to this report.



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