Salt is the leading rsik factor for hypertension, which affects nearly one in three people in the Americas. Washington, D. For 1 of 3 people who have hypertension, cutting anx intake can reduce Sodium intake and stroke risk blood pressure to normal Sodium intake and stroke risk. Herbal liver support salt Sodium intake and stroke risk Sodiuj the intakke Sodium intake and stroke risk is the most cost-effective public health intervention to Stdoke hypertension.
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Legislative bodies can adopt laws to risi the health of their populations, and governments Sport-specific nutrition strengthen the work of their Sodkum authorities and promote incentives to create healthy environments in schools.
Dining halls and cafeterias in companies and government institutions can offer food with less sodium, and the food industry has the responsibility of reformulating products to reduce salt," said Orduñez. He added that the role of civil society is equally important in advocating for healthy public policies and monitoring compliance with established regulations.
This year's World Health Day 7 April was dedicated to hypertension. WHO issued a call to intensify efforts to prevent and control high blood pressure, which is the main risk factor for cardiovascular deaths and is estimated to affect more than 1 in 3 adults worldwide, or some 1 billion people.
Many people could improve their eating habits by selecting products with lower sodium levels. Reading and understanding food labels can help consumers evaluate nutritional content as well as the amount of salt in foods. Foods in the Americas that typically contain more salt include bread and other bakery goods, soup cubes, processed meats, sausages, cheese, prepared and canned foods, soups, snacks such as French friesand sauces.
Copied to clipboard. Salt is the leading risk factor for hypertension, which affects nearly one in three people in the Americas Washington, D. Read Labels Many people could improve their eating habits by selecting products with lower sodium levels.
DOs and DON'Ts of reducing dietary salt DO: Buy and eat more fresh food, especially fruits and vegetables. Technical Unit News. Noncommunicable Diseases and Mental Health.
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: Sodium intake and stroke risk| Low salt intake may raise risk of heart attack, stroke, and death | Sodium intake and mortality in the NHANES II follow-up study. Download PDF. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Clin Exp Pharmacol Physiol ; 20 : 7 — US Department of Agriculture Agricultural Research Services. Correspondence to Zhiqiang Li or Yanbo Zhang. |
| Causes of Stroke | SAS 9. The detailed data Stretching exercises process was presented ingake Supplementary Fig. Rik of sodium intake and major storke outcomes: a eisk Sodium intake and stroke risk of prospective cohort studies. Interestingly, low salt intake in the study was defined as an intake of less than 3, milligrams a day, which is above current recommendations in the United States. Funding This study was supported by the Beijing Natural Science Foundation No. The associations for both high sodium excretion OR 1. Publication bias tests for cardiac death, total mortality, stroke, and stroke mortality. |
| Reduce salt | BMJ Open ; 5 : e Estimated sodium excretion. Copied to clipboard. References Mills KT, Bundy JD, Kelly TN, Reed JE, Kearney PM, Reynolds K, et al. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. |
| Even partial salt substitution conferred reduced stroke risk | It can also save you from developing a stroke. general population. This Feature Is Available To Subscribers Only Sign In or Create an Account. Therefore, we conducted a dose-response meta-analysis of these prospective studies for evaluating the optimal dose of sodium intake. Abbreviation: BMI, body mass index. They also find it hard to swallow or chew food. Several prospective studies have indicated that long-term interventions aiming at sodium reduction may reduce the risk of CVD [ 14 , 15 ]. |
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Salt substitutes might lower your risk of strokeSodium intake and stroke risk -
Currently, some researches proposed that lifestyle changes may have significant effects on blood pressure control [ 8 ]. As high salt intake was reported to be associated with the risk of hypertension and cardiovascular events, restricting dietary salt has been proposed to be a method for hypertension prevention [ 9 , 10 ].
Salt reduction was considered to be an important dietary target for to reduce the mortality of main noncommunicable diseases by the World Health Organization WHO [ 11 ]. In recent years, low-salt diet or event no-salt diet was advocated to improve health and prevent some diseases [ 12 ].
For some people, to control salt use in daily life indicated low salt or no salt indicate adding low or no salt at table, and some other people added lite salt or salt substitute at table. Lite salt or salt substitute refer to sodium chloride in traditional salt is partially replaced with potassium chloride or magnesium sulfate, which are considered as a strategy under consideration by several countries for lowing blood pressure [ 14 ].
At present, various studies have explored the associations between sodium intake and the risk of hypertension or stroke [ 3 , 15 ].
High sodium intake was associated with increased risk of hypertension or stroke. People was advocated to reduced salt use. But for common people, monitoring the salt contributions of specific foods and food groups, differentiating the inherent and processing-added sodium content of foods or other dietary sources were difficult [ 13 ].
It is easier for controlling the discretionary salt use including table salt and salt added while cooking to achieve the sodium intake reduction. Previous studies were focused on the volume of salt intake with the risk of hypertension and stroke, whether the different types of salt used just at table or during cooking were associated with the risk of hypertension or stroke were still unclear.
In the current study, the associations of different salt types added at table or no table salt with the occurrence of hypertension and stroke were assessed based on the data from National Health and Nutrition Examination Survey NHANES database.
The NHANES database included a multifaceted health examination on a nationally representative sample of the civilian, non-institutionalized population in the United States based on complex multistage stratified probability sampling methods [ 16 ].
NHANES data is publicly available and the data collection and data release were approved by the National Center for Health Statistics NCHS Ethics Review Board [ 17 ].
After excluding participants without data on salt intake, and baseline characteristics including poverty income ratio PIR , history of diabetes, body mass index BMI , sodium and marital status, 15, subjects were involved in.
The detailed screen process was shown in Fig. In NHANES database, health questionnaires were collected from all subjects in their home, and physical, laboratory and anthropometric examinations were performed in Mobile Examination Centers MEC by well-trained health technicians following standardized procedures.
People with hypertension, stroke, or hypertension and stroke were measured as outcome variables. Data from the Medical Conditions Questionnaire MCQf were applied to identify stroke diagnosis. Those who replied to have difficulties causing by stroke problems based on the Physical Functioning Questionnaire PFQ AE were also defined to have stroke [ 20 ].
Hypertension and stroke was defined according to the self-reported physician diagnosis of both hypertension and stroke.
No table salt referred to no salt used or added at the table and in food preparation in household. Ordinary salt includes regular iodized salt, sea salt and seasoning salts made with regular salt, indicating using or adding these kinds of salt at the table or while cooking.
Other salt indicated the lite salt or salt substitute at the table or while cooking. Potassium intake were calculated from the in-person h dietary recall interview which was administered by trained interviewers using the USDA automated multiple-pass method [ 21 , 22 ]. All subjects were asked to list all food and beverages consumed in the h period from midnight to midnight on the day before the interview.
The FNDDS uses food composition data from the USDA National Nutrient Database or Standard Reference [ 24 ]. At the end of the dietary recall, participants were asked questions about discretionary salt use. The questions are:. What type of salt do you usually add to food at the table?
How often do you add ordinary salt to food at the table? How often is ordinary salt or seasoned salt added in cooking or preparing foods in your household? Another variable including the data on salt use from the NHANES was DR2SKY with the questions of salt used at table yesterday?
Salt includes ordinary or seasoned salt, lite salt, or a salt substitute. and what type of salt was it? Was it ordinary or seasoned salt, lite salt, or a salt substitute?
All statistical tests were conducted by two-sided test. The sample data were subjected to a weighted manner to all analyses to account for the cluster sample design, oversampling, poststratification, survey nonresponse and sampling frame, and the weights were taken from sdmvstra, sdmvpsu and wtmec2yr variables in the NHANES database [ 25 ].
The mobile examination center MEC exam weight wtmec2yr variables was applied for weighting. The variable name for the masked variance unit pseudo-stratum was sdmvstra and the variable name for the masked variance unit pseudo-primary sampling units PSUs was sdmvpsu. The weight of the survey enabled it to be extended to the civilian noninstitutionalized US population.
Sampling errors were calculated to determining their statistical reliability [ 26 ]. The non-normal distributed data were expressed by M Q 1 , Q 3 , and differences between groups were compared by the Mann—Whitney U rank sum test.
Logistic regression analysis was used to measure the associations of salt types with hypertension and stroke. The odds ratios ORs and confidence intervals CIs were employed for evaluating the reliability of an estimate. As for different types of salt intake, three models were established: Crude model: the model without adjustment; Model 1: adjusted for age and gender; Model 2: adjusted for age, gender, race, BMI and PIR.
SAS 9. The svydesign and svyglm function in R package survey 4. The detailed data analysis process was presented in Supplementary Fig. In total, 22, subjects from NHANES between and were involved in this study.
Among them, people were aged 20—39 years, accounting for There were The median PIR of all participants was 2. In the study population, There were patients with hypertension, accounting for As for salt used, people used ordinary salt, accounting for Compared with people consuming ordinary salt, the risk of hypertension was 2.
Compared with those with ordinary salt at table, the risk of stroke in ordinary salt group or no table salt group was not statistically different Fig. Forest plot of multivariable analysis of the associations between salt types and hypertension, stroke or hypertension companied with stroke.
In comparison with people with ordinary salt at table, the risk of hypertension and stroke was 4. Post adjusting age and gender, the risk of hypertension and stroke was 3.
In the present study, the data of 15, participants were collected from the NHANES database to analyze the associations of salt types added at table with hypertension and stroke. The result delineated that other salt intake or no table salt might be associated with an increased risk of hypertension.
Other salt intake or no table salt might be also associated with an increased risk of hypertension and stroke. The findings of our study might give a reference for the use of salt at table in preventing the occurrence of hypertension and stroke and improving the prognosis of patients with hypertension or hypertension and stroke.
Several meta-analyses involving randomized controlled trials RCTs revealed that salt substitutes application decreased the systolic blood pressure and diastolic blood pressure in patients with hypertension [ 27 ].
Salt substitute might be an accessible and effective method for reducing the risk of death caused by stroke in patients with hypertension [ 28 ]. In this study, patients with other salt intake lite salt or salt substitute were associated with a higher risk of hypertension or hypertension and stroke.
Some studies have indicated that people may prefer the taste of ordinary salt to salt substitutes and some people do not accept the taste of salt substitutes, so when they use salt substitutes, they might use more amount of salt, which actually resulted in a high sodium intake [ 29 ].
In addition, we found for people with more salt substitutes at table, the potassium intake was lower than those with ordinary salt intake Supplementary Fig. Previous studies have revealed that potassium is an essential nutrient and the addition of a high potassium diet could reduce the blood pressure in people [ 30 , 31 ].
Also, some randomized controlled trials indicated that higher potassium intake could lower the blood pressure in those with hypertension [ 32 ]. Therefore, adequate potassium supplement was recommended in people especially hypertension people.
As for people do not add salt product at the table, excessive low salt diet might cause salt-sensitivity hypertension, as long-term low sodium intake might result in the high sensitivity to salt in human body and increased sodium intake might stimulate the secretions of hormones such as epinephrine and angiotensin, which led to hypertension [ 33 ].
Salt-sensitivity hypertension was a potential area requiring validation for further research, as some other researchers indicated that although a high-salt diet might increase the accumulation of sodium, the expansion of volume, and the adjustment of cardiac outputs, the autoregulation might maintain the flow via increasing the systemic vascular resistance, and causing the kidneys to excrete more salt and water, and therefore reducing systems to normal and minimizing the changes in blood pressure [ 34 ].
Another study also depicted that sodium reduction only decreased the blood pressure in participants with a blood pressure in the highest 25th percentile of all population and the author also suggested to reframe the policy of lowering dietary sodium intake in the general population and hypertension patients [ 35 ].
Sodium is main extracellular cation in the body to maintain intravascular volume, which is required in human body and salt restriction in humans may cause some adverse effects [ 36 ]. A previous study also reported that salt-deficient diet promoted cystogenesis in ARPKD via epithelial sodium channel [ 37 ].
Besides, people might intake more sodium rather than eat at table. Nowadays, commercial products infiltrate sodium insensibly into our nutrition and the involuntary sodium intake was high in daily life [ 38 ]. People who used other salt or do not add salt at table might prefer other commercial products with high sodium.
The findings of our study suggested that adding ordinary salt at table with appropriate volume is recommended for the prevention of hypertension. In addition, for people with hypertension or hypertension and stroke, adding lower volume of ordinary salt at table as well as enough potassium supplement were necessary for blood pressure control.
This study measured the associations of salt with hypertension and stroke based on the data of 15, subjects from NHANES database.
Our study involved in a large sample size and subgroup analysis was conducted in different types of salt, which might increase the reliability of our results. The findings of our study might provide a reference for the salt use at table or during cooking for common people.
Several limitations existed in the current study. Firstly, the participants included in NHANES database were mainly from western countries, and whether the findings were suitable for people from oriental countries still needs validation in more studies.
Secondly, the sample size in other salt group was small, which might decrease the statistical power. Thirdly, all data were collected from NHANES database, and important variables such as h urine sodium of participants were not evaluated; the outcome variables were self-reported, which might cause bias.
In the future, RCTs including large scale of sample size were required to verify the results in this study. This study analyzed the associations of different salt types and no table salt with hypertension and stroke based on the data of 15, subjects NHANES database.
The results delineated that no table salt was associated with a higher risk of hypertension or hypertension and stroke. The findings suggested that salt intake is important and required in common people and in patients with hypertension or hypertension with stroke, necessary ordinary salt intake and enough potassium intake were required to control the blood pressure.
Mills KT, Bundy JD, Kelly TN, Reed JE, Kearney PM, Reynolds K, et al. Global Disparities of Hypertension Prevalence and Control: A Systematic Analysis of Population-Based Studies From 90 Countries.
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Eur Heart J. Rehm CD, Peñalvo JL, Afshin A, Mozaffarian D. Dietary Intake Among US Adults, — US Department of Agriculture Agricultural Research Services. This is what Mente and colleagues set out to investigate.
They looked at the sodium intake of participants and how this related to the risk of heart disease and stroke among those with and without high blood pressure.
Compared with people who had an average sodium intake, the rates of heart attack, stroke, and death were higher among those who had a low sodium intake , regardless of whether participants had high blood pressure.
Interestingly, low salt intake in the study was defined as an intake of less than 3, milligrams a day, which is above current recommendations in the United States. Furthermore, the researchers found that only individuals with high blood pressure appeared to be subject to the risks associated with high salt intake — defined as more than 6, milligrams daily.
Our findings are important because they show that lowering sodium is best targeted at those with hypertension who also consume high sodium diets. Based on their results, Mente suggests that strategies to reduce salt consumption should be targeted at those with high blood pressure who have a high salt intake.
Furthermore, the team believes the results indicate that the current daily recommendation for salt intake may be set too low. Learn how salt could lead to weight gain by increased intake of fatty foods. A new study shows that a low salt diet can improve the quality of life and heart failure symptoms but may not be enough to prevent death or….
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Medical News Today. Health Conditions Health Products Discover Tools Connect. Low salt intake may raise risk of heart attack, stroke, and death. By Honor Whiteman on May 21, Share on Pinterest Researchers suggest only people with high blood pressure who have a high salt intake should reduce their salt consumption.
Risks of high salt intake only found in people with hypertension. Study questions current salt intake recommendations. How we reviewed this article: Sources.
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Salt is the leading Carbohydrate and muscle building factor for hypertension, which affects nearly one in three ris, in the Sodium intake and stroke risk. Washington, D. Intaake 1 of 3 people who have hypertension, cutting sodium intake can reduce their blood pressure to normal levels. Reducing salt intake at the population level is the most cost-effective public health intervention to reduce hypertension. In the Americas, salt intake is double that: nearly 11 grams per day in most of the region's countries.
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