Cutting salt intake could reduce risk of heart disease

April 25, 2007 in Heart Health, Nutrition Topics in the News

Cutting salt intake could reduce risk of heart disease

According to Harvard researchers, cutting salt intake could reduce the risk of heart disease by up to 25 percent.

The study, with over 3000 men and women participants between the ages of 30 and 54 with high-normal (pre-hypertension), was part of the first and second Trial of Hypertension Prevention (TOHP). 

In the study, some participants reduced their sodium intake by 25 to 35 percent for up to 4 years, while the control group didn't.  Researchers followed up with participants for up to ten years after the end of the trial.

Researchers found that participants who reduced their sodium intake during the trail period tended to remain on a sodium restricted diet during the follow up period. 

The findings, published in the British Medical Journal, show that participants who cut their sodium intake were 25 percent less likely to develop cardiovascular problems and experienced a 20 percent lower mortality rate.

According to a recent report by Statistics Canada, Canadians of all ages consume too much salt.  According to the report, the top ten sources of sodium for Canadians are:

  • Pizza and sandwiches
  • Soups
  • Pasta
  • Milk-based beverages
  • Poultry dishes
  • Potato dishes
  • Cheese
  • Cereal
  • Beef dishes
  • Sauces

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.