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PARIS: The longest investigation into the effects of salt on health shows that individuals who sharply reduce salt in their diet also slash the risks of a stroke or heart disease by up to a quarter.
The evidence comes from two trials that were conducted in the 1990s involving more than 3,000 adults aged 30-54, who were diagnosed as "pre-hypertension," meaning they had the precursor signs of developing high blood pressure.
The volunteers either reduced salt intake by 25-35 percent or were assigned to a "control" group which did not cut back on salt. Ten to 15 years later, they were questioned again about their health.
Salt-cutters were 25 percent less likely to have developed cardiovascular problems at the followup check than counterparts in the control group, and they also showed a 20 percent lower mortality rate.
Previous research has shown that salt reduction can lower blood pressure, but this is the widest and longest study yet to say that it also reduces some of the impacts of hypertension.
The research is published online Thursday by the British Medical Journal (bmj.com). It was led by Nancy Cook of Brigham and Women's Hospital at Harvard Medical School, Massachusetts.
Cardiovascular disease is the leading cause of death in Western populations and rates are surging in fast-growing developing countries. The mooted causes include a rise in obesity, sedentary lifestyle and the switch to fatty and salt-laden diets. - AFP/fa
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