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 and has no adverse effect on blood lipids, hormone levels, or kidney function. Moderate quality evidence in children also showed a reduction in sodium intake reduces blood pressure.
Lower sodium intake was also associated with reduced risk of stroke and fatal coronary heart disease in adults.
The totality of evidence suggests that reducing sodium intake should be part of public health efforts to reduce blood pressure and cardiovascular diseases, and will likely benefit most individuals, concluded the authors.
A third study analysed data on potassium intake and health from 33 trials involving over 128,000 healthy participants. Potassium is found in most fresh fruits and vegetables and pulses (legumes).
The results showed that increased potassium intake reduces blood pressure in adults, with no adverse effects on blood lipids, hormone levels or kidney function.
Higher potassium intake was linked with a 24 per cent lower risk of stroke in adults and may also have a beneficial effect on blood pressure in children, but more data is needed.
The researchers also suggested an increased benefit with simultaneous reduction in salt intake.
The World Health Organisation has set a global goal to reduce dietary salt intake to 5-6 g (about one teaspoon) per person per day by 2025, yet salt intake in many countries is currently much higher than this.
