Cutting down on salt and at the same time increasing levels of potassium in our diets will save millions of lives every year from heart disease and stroke, according to new research.
Three new studies published in British Medical Journal found that increasing potassium intake as well as cutting down on salt will reduce the risk of stroke.
The first study examined the effects of modest salt reduction on blood pressure, hormones, and blood fats (lipids) from 34 trials involving over 3,000 adults.
It found a modest reduction in salt for four or more weeks led to significant falls in blood pressure in people with both raised and normal blood pressure.
The effect was seen in white and black people and in men and women, thereby reducing strokes, heart attacks, and heart failure across populations.
Similar results were found in a second analysis of 56 studies; of which 37 were high quality studies reporting blood pressure, blood lipids, catecholamine levels or renal function.
It found that reduced salt intake reduces blood pressure also.