Cutting down on sodium and increasing potassium could decrease stroke risk, says a new study from researchers at the Wolfson Institute of Preventive Medicine, Queen Mary, University of London.
For the study the research team reviewed 34 dietary trials including 3,000 healthy adults. They found that just a small decrease in sodium daily resulted in significant blood pressure drop for people with both normal and elevated blood pressure.
"In the U.K. on average our dietary salt intake is 9.5g, so we are talking about bringing this down to 6g, or if you're very careful you can get it down to the recommended 5g - but it's very difficult because of the amount of salt already in the food we buy. Bread is the biggest source of salt in our diet," says lead researcher Graham McGregor of Queen Mary.
A separate study from researchers at UN World Food Programme, Imperial College London and Warwick Medical School showed an increase of 3 to 4mg of potassium in the diet can also have similar effects.
"Salt and potassium work in opposing ways. So a combination of lower salt and higher potassium in our diets has a bigger effect than changing just one of those factors alone," McGregor adds.
by RTT Staff Writer
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