According to a significant analysis, substituting low-sodium foods for salt reduces the risk of heart attack, stroke, and early mortality.
Blood pressure decreased in those who switched to a seasoning that included some potassium instead of salt.
Over 24,000 participants were included in five research on salt that were analysed by a team from China’s Harbin Medical University.
Over the course of the research, which lasted from a month to five years, those who took salt replacements had an 11% decreased chance of passing away.
Additionally, they had an 11% decreased chance of having a heart attack or stroke and a 12% lower risk of dying from cardiovascular illness.
A 1.53 mmHg larger decrease in systolic blood pressure was related with each 10% lower fraction of sodium chloride in the salt replacement (the higher number).
It “supports the usage of salt alternatives… to avoid severe cardiovascular events,” according to researcher Dr. Maoyi Tian.
Adults are advised by the NHS to consume no more than 6g of salt (equivalent to 2.4g of sodium or around 1 teaspoon) per day.
The British Heart Foundation’s Tracy Parker, a nutritionist who specialises in heart health, said the study is a good reminder to reduce our intake of salt and seek for healthier alternatives.
However, although having less sodium than ordinary salt, low salt replacements still include potassium, which may not be acceptable for everyone with a heart issue and other underlying medical disorders.
It’s preferable to just consume less salt if you want to take care of your health.
When cooking, using various herbs and spices is a fantastic method to substitute salt and add flavour.