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Salt
“People who significantly cut back on the amount of salt in their diet could reduce their chances of… cardiovascular disease by a quarter….Researchers in Boston also found a reduction in salt intake could lower the risk of death from cardiovascular disease by up to a fifth.” – British Medical Journal, April 20, 2007
“About 11 percent of the sodium in the average U.S. diet comes from adding salt or other sodium-containing condiments to foods while cooking or eating. But 77 percent comes from… prepared or processed foods. [Even if you] limit the amount of salt you add to food, the food itself may already be high in sodium.” – http://www.mayoclinic.com/health/sodium/NU00284
“The results indicate that reducing salt intake can protect against aldosterone-induced reduction in blood vessel flexibility, and that measuring urinary aldosterone and sodium may help predict cardiovascular risk in patients with resistant hypertension.” – American Heart Association 58th Annual High Blood Pressure Research Conference
“The government recommends that adults should eat 6g of salt a day [but] the average intake [is] 9g and 10g a day….If average consumption was cut to 6g a day it would prevent 70,000 heart attacks and strokes a year.” – http://news.bbc.co.uk/1/hi/health/medical_notes/393201.stm
“British children and teenagers [showed] significant association of salt intake with systolic blood pressure. The study of…1,600 children ages 4 to 14, published in Journal of Human Hypertension, found that the more salt children ate, the higher their blood pressure became.” – http://www.physorg.com/news108449517.html
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