Reducing Salt Also Reduces Mortality

Author: Ivan Red Jr. Time for reading: ~0 minutes Last Updated: August 08, 2022

The 49th Annual Conference of the American Heart Association on the Epidemiology and Prevention of Cardiovascular Disease was held in San Francisco this week

The 49th Annual Conference of the American Heart Association on the Epidemiology and Prevention of Cardiovascular Disease was held in San Francisco this week. It highlighted the role of salt restriction in minimizing cardiac mortality. Accurate data have been learned from ratified computer simulations on the incidence of coronary heart disease in the United States.

Discreetly reducing salt in food, to an extent that is unlikely to affect taste, can be life-saving. Dr. Kr. Damingo reported surprising results regarding the effect of minimal consumption restrictions. Only three grams less lead to a 6% lower incidence of ischemic disease, an 8% lower incidence of myocardial infarction and a 3% reduction in mortality after a coronary event. It highlights an even more significant effect in the African American race, where there is a greater sensitivity to sodium chloride.

The difficulties in trying to limit the consumption of salt come from the fact that it is extremely high in finished products - a fact that can be controlled only by avoiding buying them. Representatives of the association want to achieve changes at the level of production with new regulations and requirements.

Reducing Salt Also Reduces Mortality

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