The latest breakthrough study, published at the 2021 European Society of Cardiology Annual Meeting and published in the New England Journal of Medicine, shows that replacing table salt with low-sodium salt can reduce the risk of stroke in patients with hypertension or previous stroke patients
Both the increase in sodium intake and the decrease in potassium intake are associated with an increased risk of hypertension, cardiovascular disease, and premature death
The Salt Replacement and Stroke Study (SSaSS) compared the effects of salt replacement and conventional salt on stroke, cardiovascular events, mortality, and clinical hyperkalemia
This research, jointly participated by research institutions in Australia, the United Kingdom, the United States, and China, was conducted in 600 rural areas in 5 provinces in China
Participants in the intervention group received a free salt substitute (approximately 75% sodium chloride and 25% potassium chloride) and were advised to use it in all cooking, flavoring, and food preservation
In an average of 4.
In terms of safety, compared with conventional salt, clinical hyperkalemia caused by salt substitutes did not increase the risk of serious adverse events, nor did it find any other risks
"This study provides clear evidence for an intervention that can be implemented quickly and at a very low cost
"The results of the trial are particularly exciting because salt replacement is one of the few practical ways to change the salt content of people's diets
"The important thing is that salt substitutes are easy to make and not expensive
Related paper information: https://doi.
https://doi.
org/10.
1056/NEJMoa2105675
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