Low-Sodium Salt Intake Reduces Stroke Risk

Low-Sodium Salt Intake Reduces Stroke Risk

Low-sodium salt intake reduces stroke risk, the latest research shows.  It reports that replacing salt with a low-sodium alternative can prevent a person’s risk of stroke.

This research was presented in a Hot Line session today at ESC Congress 20211 and published in the New England Journal of Medicine2.

Both elevated sodium intake and low potassium intake can raise the risk of high blood pressure, cardiovascular disease, and premature death.

The Salt Substitute and Stroke Study (SSaSS) investigated the effect of the reduced-sodium salt substitute as well as regular salt on stroke, cardiovascular events, mortality, and clinical hyperkalaemia. SSaSS was conducted between April 2014 and January 2015 and included participants with either previous stroke or age 60 years and above with poorly controlled blood pressure.

More than 3,000 people experienced a stroke, more than 4,000 died and more than 5,000 experienced a major cardiovascular event. The study findings showed that the risk of stroke was decreased with salt substitute compared to regular salt. 

Replacing salt with a low-sodium alternative is easy than other salt reduction interventions.

Also, a recent study done for China showed that 365,000 strokes and 461,000 premature deaths can be avoided through a salt substitute.

''Importantly, salt substitute is very easy to manufacture and it is not expensive. A kilo of regular salt, which lasts for months, costs about US$1.08 in China. The price for a kilo of salt substitute is $1.62/kg,'' Principal investigator Professor Bruce Neal said. “This means that salt substitute has the potential to reduce health inequities related to cardiovascular disease."