Did you do the "little thing" of eating salt right?

The latest research by Professor Wu Yangfeng from Peking University Clinical Research Institute and Professor Bruce Neal from the George Institute of Global Health in Australia found that as long as the Chinese people change the ordinary salt in the kitchen to low sodium salt when cooking, they can significantly reduce brain damage.

The main source of saltiness in food is salt, and salt is learned

Over the years, a scientific discovery that could save millions of lives

Wu Yangfeng introduced that on a global scale, excessive intake of salt (over 5 grams per day) causes 3 million deaths each year from heart disease, stroke and other related diseases

According to the national nutrition survey data over the years, compared with most countries in the world, the intake of sodium among Chinese residents is relatively high, while the intake of potassium is relatively low

"By replacing ordinary table salt with low-sodium salt, we can save the lives of millions of people in China and even around the world, while allowing them to eat well and live long

From 2014 to 2021, this study included a total of 21,000 hypertensive patients with a history of stroke or who were older than 60 years old and had uncontrolled blood pressure

Reduce sodium and increase potassium, low sodium salt can play a "double lowering blood pressure" effect

According to Wu Yangfeng, the low-sodium salt used in the study of low-sodium salt and stroke contains approximately 75% sodium chloride and 25% potassium chloride.

"Because both high sodium and low potassium intake are related to increased blood pressure and the risk of stroke and heart disease, low sodium salt can simultaneously play the'dual blood pressure' effect of reducing sodium and blood pressure and increasing potassium and blood pressure

"Due to the low potassium intake of the population in China, the average intake is only about 1.

“Even if you eat low-sodium salt according to your usual taste, your sodium intake will be reduced

Currently, there is no standard for the amount of low-sodium salt

Low sodium salt is most suitable for people at high risk of cardiovascular disease, people with poor kidney function need to be cautious

"Low sodium salt is most suitable for middle-aged and elderly people and people at high risk of cardiovascular disease such as high blood pressure

"For patients with renal dysfunction (such as uremia), it is not recommended to use low sodium salt, and ordinary salt should be eaten less

"Some hypertensive patients may also be accompanied by kidney disease.

"For healthy people, eating low sodium salt can reduce the intake of sodium ions, thereby reducing the risk of hypertension and other diseases