New study shows long-term reduction of heart disease risk with simple reduction of salt intake

In some of the strongest objective evidence to date that lowering the amount of salt in the diet reduces the long term risk of future cardiovascular disease says a report published in the BMJ-British Medical Journal.

"In people aged 50-59 years a reduction in daily sodium intake of 50 mmol (about 3 g of salt), attainable by moderate dietary salt reduction would, after a few weeks, lower systolic blood pressure by an average of 5 mm Hg..."

Stated simply, by consuming less salt one can not only lower their blood pressure but also may reduce the risk of heart disease overall.

As reported in the Los Angeles Times:

...people with borderline-high blood pressure who reduced their sodium intake by 25% to 35% lowered their risk of total cardiovascular disease by 25%. And this lower risk lasted 10 to 15 years.

Those who were assigned to a low-salt diet had a lower risk of various kinds of cardiovascular disease even 10 to 15 years later.

They were also 20% less likely to have died than people assigned to a normal diet.

The BMJ report stated further that the positive effect on mortality that would result from dietary salt reduction on mortality from stroke and ischaemic heart disease would be larger "than could be achieved by fully implementing recommended policy for treating high blood pressure with drugs."

To help get you started here are some tips on cooking with less salt.